Caraaroma in Dunkel

Postby **wobdee** » Thu Apr 07, 2016 12:42 pm

55% Barke Munich, 29/pils, 5/carafoam, 5/carared, 5/caraaroma, 1/carafa3

Looking at caraaroma for the first time in my Dunkel. Want to get some dark fruit/raison in there along with the toffee and caramel of carared. Never used the stuff before, maybe 5% is too much?

Postby **Owenbräu** » Sat Apr 09, 2016 12:10 am

I think it has a solid home in dunkel. Not sure it's 5% thought. 2-3% of it complements 3-4% caramumich III very nicely and reduces the amount of rostmalt you need.

Postby **wobdee** » Sat Apr 09, 2016 7:15 am

Yeah, I'll probably reduce it

Postby **Owenbräu** » Tue Apr 12, 2016 7:47 pm

I went all out on a dopplebock today, with 3% caraaroma and 3% special B. It is quite tasty. I may retract my previous statement that 5% caraaroma is too much. I know I wouldn't hesitate to use 4% by itself now.

Postby **wobdee** » Wed Apr 13, 2016 7:23 pm

I ended up going 3/3/3 c50/cm3/caraaroma. I think it will be quite yummy.

Postby **wobdee** » Sun May 22, 2016 3:31 pm

Today I brewed another Dunkel if you could call it that, maybe more of a Czech Ufleku type or in between the two. I pushed the Cara malts. 55% Barke Munich, 28/Pils, 4/carafoam, 4/c50, 4/cm3, 4/caraaroma, 1/carafa3. 22 IBU, FWH with Saaz and Magnum at 60. Wyeast 2124. 17 SRM.

Postby **Cavpilot2000** » Thu Mar 30, 2017 7:55 pm

Postby **wobdee** » Fri Mar 31, 2017 7:21 am

Postby **Cavpilot2000** » Fri Mar 31, 2017 8:20 am

Postby **Owenbräu** » Fri Mar 31, 2017 9:21 am

Ayinger claims to use 5 malts in their Altbairisch Dunkel.

http://www.ayinger.de/cms/index.php/265.html