Has anyone ever Used carafa

Discussion in 'General Brewing Discussions' started by Nujackk, Jun 8, 2019.

  1. Please Delete!

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    Wondering what kinda of taste it adds? Chocolaty? Caramel, Nutty? description i read said it adds minimal taste but doubt something so dark would be minimal/small on flavor.
     
  2. J A

    J A Well-Known Member

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    Same as Roasted Barley or Coffee Roast or UK Chocolate, depending on whether it's III, II or I. Look at the lovibond number and that'll tell you what to expect. It's all very roasty flavor. It matters whether it's dehusked - that will add less bitterness overall.
     
  3. Nosybear

    Nosybear Well-Known Member

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    Think dark chocolate and coffee.
     
  4. ChicoBrewer

    ChicoBrewer Well-Known Member

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  5. Ozarks Mountain Brew

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    I have the dehusked and all I can say is trub anyone, lots of fallout
     
  6. Please Delete!

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    Ok That's what I thought. Was thinking of using it for color, but that flavor won't work.
     
  7. Ozarks Mountain Brew

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    use debittered black for color
     
  8. J A

    J A Well-Known Member

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    Every time I have anything that uses even a pinch of really dark roast for color, I really taste it. If I want color, I'll add CaraMunich or C-40 or C-60 or UK Brown Malt, depending on the beer. Those will give some flavor notes that range from nutty/toasty/caramel to dark toffee/caramelized fruit.
     
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  9. Craigerrr

    Craigerrr Well-Known Member

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    #9 Craigerrr, Jun 8, 2019
    Last edited: Jun 8, 2019
    I use dehusked carafa II in my black IPA, too novice to comment on what it adds to the beer
     
  10. Yooper

    Yooper Administrator
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    If you want color, but not the roasted flavor, use sinimar. It's an extract that gives a black color.

    If you want some roasted flavor, but not bitterness, use Briess' blackprinz malt or midnight wheat (like in a black IPA).

    You could also use dehusked carafa (I think it's called 'special') at vorlauf to just give some color with less roastiness.
     
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  11. Nosybear

    Nosybear Well-Known Member

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    If all you want is color, find some Sinamar extract. In low amounts, Carafa is good for color as well. Any roasted malt is going to add some flavor, I just like the flavor Carafa adds.
     
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  12. Please Delete!

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    Thank you everyone, the sinamar extract sounds like interesting option. I will take a look at that
     
  13. Iliff Avenue Brewhouse

    Iliff Avenue Brewhouse Well-Known Member

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    It all depends on what color you are trying to achieve thus how much you are looking to use. I use carafa special III all the time to add color with no noticeable flavor impact. What style is this related to?
     
  14. Please Delete!

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    Its a hybrid/custom ale. Trying to come up with a dark color but lighter flavor profile. Hard to explain.
     
  15. Nosybear

    Nosybear Well-Known Member

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    Carafa works well for this. Use it to cap your mash - keep it out until you sparge. Color and a bit of smooth chocolate. Just put 7 oz in a 6 gallon Schwarzbier, no sign of roasted flavor.
     
  16. J A

    J A Well-Known Member

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    One way to add plenty of color without actual roasted/burnt malt is with very dark candi-syrup. You'll get a slight slight burnt sugar note from the darkest versions, but it tends to register as dark/dried fruit in the flavor profile.
     
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