Caraaroma in Dunkel

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wobdee
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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?
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Ancient Abbey
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Re: Caraaroma in Dunkel

Postby Ancient Abbey » 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.
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wobdee
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Re: Caraaroma in Dunkel

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

Yeah, I'll probably reduce it
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Caraaroma in Dunkel

Postby Ancient Abbey » 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.
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wobdee
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Re: Caraaroma in Dunkel

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.
wobdee
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Re: Caraaroma in Dunkel

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.
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Cavpilot2000
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Re: Caraaroma in Dunkel

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

wobdee wrote: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.

and...?


Result, man! We need the results!!!

Inquiring minds want to know!
wobdee
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Re: Caraaroma in Dunkel

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

Cavpilot2000 wrote:
wobdee wrote: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.

and...?


Result, man! We need the results!!!

Inquiring minds want to know!


Too many different Cara's in this one. Lol. I found it better to stick to one type of cara otherwise the flavors seem muddied up. Also not sure i like caraaroma, its pretty strong almost burnt caramel at 4%. My revised recipe for a Bohemian Dunkel is now about a 50/50 split of pils and dark muma, 12/cm3, 1/carafa3.
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Re: Caraaroma in Dunkel

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

wobdee wrote:
Too many different Cara's in this one. Lol. I found it better to stick to one type of cara otherwise the flavors seem muddied up. Also not sure i like caraaroma, its pretty strong almost burnt caramel at 4%. My revised recipe for a Bohemian Dunkel is now about a 50/50 split of pils and dark muma, 12/cm3, 1/carafa3.

Cool. Thanks for the update.
I have seen several recipes, especially for Dunkels that call for multiple grades of CaraMunich, and I think that's both odd and unnecessary. The more I brew German styles, the more I find that simple grain bills are better. German brewhouses aren't putting five kinds of specialty malts in their grist, so why would we? My rule of thumb right now is 1-3 base malts, 0-2 caras, and maybe one "other" malt. Most of my German grain bills have no more than four grains (three being preferred).
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Ancient Abbey
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Re: Caraaroma in Dunkel

Postby Ancient Abbey » 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
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