Low oxygen baseline recipes for German lagers

[mchrispen]

[Bryan R]

Did you happen to use 34/70 with those lemony batches? Cause I get that from that yeast.

[caedus]

The Czech pils is not totally done, but I would be more than happy to send you one. I used 2124 for the yeast, as per u/unsungsavior16's advice.

As for Darthkotor(me) not doing flavor tests: I would have liked to, but sanitation was not a concern that day, I was just trying to know if it was self converting. I figured doing a full lager schedule was a bit excessive on three 250 ml batches, and doing anything accelerated might mess with the flavor profile too much to get a good grasp on the flavor - so I just did 5 gallons of carafoam beer.

[Weizenberg]

[Weizenberg]

Oh, carapils (which is marketed in the US as carafoam because of trademark issues) is a caramalt alright. If in doubt you can speak to the maltster.

That's the main reason I started to refer to these malts by their EBC colour rather than trade name in order to avoid any confusions introduced by trademarks.

However you are right in suspecting that it is a special caramalt.

It is still produced like a caramalt and converted at 60-80C (naturally, the slower the better -- see Bestmalz). Then it is dried at 50-65C. Malts made this way still contribute between 78-79.5% of extract.

And this is where the process stops for the extra light caramalt (4-5EBC), whereas the others are roasted at 150-180C.

It's is not a Spitzmalz (chit malt). These follow a different malting processs.

Hope this info is useful in understand this very curious ingredient.





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[mchrispen]

[Brody]

What variables are you tweaking most with low DO? It seems like the caramel malts come out stronger (the honey like flavor from Carahell came out very strong in a Hell I brewed yesterday) - I could interpret that as either, they come out strong so use less.. or they taste better so you can use more.

[Bryan R]

The latter. Up to 10% for pale lagers, and 15%+ for ales.

[Brody]

May be fun to push carahell up to 10%... may taste like a mead haha

[Owenbräu]

Yeah, we all went through a "flavor loading" phase. Try it, convince yourself, or trust the Narziss recipe guidelines. Tech likes a sweet Helles and he's limiting carahell to 5% fwiw. For me, I like a 10:1 base malt to specialty malt. So, I add the specific flavor malts I want in the amounts I want and fill the remainder with chit or carafoam. I'm also limiting myself to one karamalz (not including chit/carafoam) and one brühmalz at present.