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Brews & Views Bulletin Board Service * Brews and Views Archive 2007 * Archive through November 14, 2007 * De-husked carafa < Previous Next >

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Brian Hutchinson
New Member
Username: Hutch

Post Number: 2
Registered: 10-2007
Posted From: 71.218.240.129
Posted on Saturday, October 20, 2007 - 12:31 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I am hoping to figure out how much de-husked carafa I can use to obtain color with out getting any roasty flavor.
For those with experience, how high of a percentage do you think I can go with out getting any perceivable roasty/bitter flavor?

Thanks & cheers
 

Tim Copeland
Member
Username: Hammer

Post Number: 140
Registered: 04-2003
Posted From: 70.48.73.6
Posted on Saturday, October 20, 2007 - 05:00 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

the point of using this malt is that it won't give you a bitter flavour...What colour are you shooting for?
 

Graham Cox
Senior Member
Username: T2driver

Post Number: 1363
Registered: 11-2004
Posted From: 68.32.253.156
Posted on Saturday, October 20, 2007 - 05:28 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Brian, if you are all-graining it, hold your dark addition until the last 10-15 minutes or so of the mash - some here might argue for even less. You'll get the color, but the flavor will be restrained, and it will have a minimal effect on your mash pH.
 

Tom Gardner
Senior Member
Username: Tom

Post Number: 1033
Registered: 01-2001
Posted From: 24.9.99.122
Posted on Saturday, October 20, 2007 - 01:43 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Is all Carafa dehusked?
 

Tom Meier
Advanced Member
Username: Brewdawg96

Post Number: 700
Registered: 03-2003
Posted From: 68.154.160.48
Posted on Saturday, October 20, 2007 - 11:03 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Tom, no its not all dehusked.

Dehusked Carafa from Crosby-Baker (out of Atlanta) is labeled specifically "de-husked". I believe on some TBN podcasts they say its called "carafa special". I assume that is the west coast distributors term for it.

In my experience most of what homebrewshops carry is the husked version.
 

Tim Copeland
Member
Username: Hammer

Post Number: 142
Registered: 04-2003
Posted From: 70.48.73.6
Posted on Sunday, October 21, 2007 - 02:26 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Brian,
You could also look into using Sinamar, this way you can add it to the finished beer and Dial in how dark you want it

http://www.weyermann.de/eng/produkte.asp?idkat=26&umenue=yes&idmenue=37&sprache= 2
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 7878
Registered: 01-2002
Posted From: 24.57.225.170
Posted on Sunday, October 21, 2007 - 03:37 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Sinamar is an excellent product that is being stocked by more homebrew suppliers. It contributes color but very little flavor (it's so dark that a little goes a long way).
 

Brian Hutchinson
New Member
Username: Hutch

Post Number: 3
Registered: 10-2007
Posted From: 71.218.242.216
Posted on Sunday, October 21, 2007 - 03:49 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Thanks for the suggestions. I decided to use just a bit over 1% carafa special (de-husked),so I should get what I am looking for.
Cheers