chateau cara ruby malt anyone used this?

Discussion in 'Beginners Brewing Forum' started by Brewer #329768, Aug 8, 2020.

  1. Rudibrew

    Rudibrew Active Member

    Joined:
    Jul 13, 2020
    Messages:
    258
    Likes Received:
    241
    Trophy Points:
    43
    Location:
    Cape Town
    hi everyone,hope u having great saturday.
    i have about 6kg/13lb? of chateau cara ruby malt crushed grain.
    i bought it about a month ago,tried adding like 15% to my pilsner and gollden promise recipes,result wasnt good.
    has anyone used this grain before or have specific advice on it,
    have searched online,but not too many advice about it.
    what would be a good beverage to brew with it ,using maybe 80-100% as the grain bill.
    hops i have available are Pacific crest ,Pahto ,and Endeavour.
    Thanks for any input,really appreciate it.
     
  2. Craigerrr

    Craigerrr Well-Known Member

    Joined:
    Mar 14, 2018
    Messages:
    4,693
    Likes Received:
    6,876
    Trophy Points:
    113
    It appears to be an adjunct malt, I don't think that you would want to use it as a base malt. Note that even with a dark stout, or porter, you use a base malt, and then add your adjuncts.

    Château Cara Ruby® malt imparts a rich caramel-sweet aroma and a toffee-like flavor, adding light amber to reddish color to beer. A distinguishing characteristic of all caramel malts is glassiness. This glassy endosperm creates the desirable non-fermentable components that give true caramel malt the ability to contribute mouthfeel, head retention, and extended beer stability.

    Suitable in brown Ales, Brune des Flandres, Bocks, and Scottish Ales. Up to 20% of the mix.
     
  3. Rudibrew

    Rudibrew Active Member

    Joined:
    Jul 13, 2020
    Messages:
    258
    Likes Received:
    241
    Trophy Points:
    43
    Location:
    Cape Town
    i only have pilsner malt,would that be a good base malt,and if using it what basically would 15% of the cara be adding?
     
  4. Megary

    Megary Well-Known Member

    Joined:
    Jun 27, 2019
    Messages:
    684
    Likes Received:
    1,729
    Trophy Points:
    93
    Pretty great video on using this malt.



    They give you a lot of brewing options and percentages there. It sounds like the malt provides a lot of sweet-toffee-caramel flavors, so depending on how much of that you want, lean towards the appropriate end of the suggested scale.

    I think it sounds great in a Tropical Stout.
     
  5. Rudibrew

    Rudibrew Active Member

    Joined:
    Jul 13, 2020
    Messages:
    258
    Likes Received:
    241
    Trophy Points:
    43
    Location:
    Cape Town
    i watched that one before,thanks
     
  6. Rudibrew

    Rudibrew Active Member

    Joined:
    Jul 13, 2020
    Messages:
    258
    Likes Received:
    241
    Trophy Points:
    43
    Location:
    Cape Town
    think ill watch it again,always pick up tips after reading ,watching again
     
  7. Megary

    Megary Well-Known Member

    Joined:
    Jun 27, 2019
    Messages:
    684
    Likes Received:
    1,729
    Trophy Points:
    93
    I like making super-small mashes of crushed grains and let the results guide me as to how I want to use a particular malt.

    Crush an ounce or two of both this malt and your Pilsner and put them in separate coffee cups. Fill the cups most of the way with 155F water, give them a stir and let them “mash” for an hour. No need to get too fussy with it.

    Then taste them separately and in different combinations. Maybe 4:1 or 5:1 Pils:Cara Red ratios. Note the colors, sweetness etc. It won’t be exact, but i find it to be a useful starting point.
     

Share This Page

arrow_white