Dextrin Malt (Carapils, Carafoam) – Crisp – per kg
R29.00 incl. VAT
Crisp – Dextrin Malt – Dextrin Malt is produced by constraining the germination phase, which results in retention of higher molecular weight polysaccharides which will provide positive attributes to the finished beer in terms of greater body and mouthfeel. These dextrins will contribute positively to head formation.
Crisp – Dextrin Malt
Replacement for (based on EBC and foam properties):
Best Maltz CaraPils (1:1), Weyerman CaraFoam (1:1), Viking CaraBody (1:1) NB, CaraBody might have a slightly darker colour, so make sure to adjust with coloured malt for the correct colour. Viking Dextrin Malt (1:1), Simpsons Dextrin Malt (1:1).
2.0 – 3.0
Neutral (Up to 10% addition)
Added as foam and body enhancer.
Dextrin Malt is produced by constraining the germination phase, which results in retention of higher molecular weight polysaccharides which will provide positive attributes to the finished beer in terms of greater body and mouthfeel. These dextrins will contribute positively to head formation.
This malt can be particularly beneficial when brewing with well modified Extra Pale Malt to produce golden ales or pilsner-style beers. The low colour permits usage rates of up to 15% without impacting on final product colour. It can be useful in a low gravity beer such as a session IPA that is trying to emulate a higher gravity beer in terms of body.
See product leaflet under the attachment tab,
|Dimensions||20 × 30 × 25 cm|
Dextrin Malt - Product LeafletDownload
Product leaflet showing information and typical analysis.
Crisp – Flaked Torrefied Rice – Flaked Torrefied Rice consists of rice grains that have been cooked at high temperature, resulting in gelatinisation of the starchy endosperm, and then flaked. It lightens wort colour, reduces protein levels and imparts a characteristic dryness to finished beers. Rice has low gluten so can be used for crafting low gluten products.
Crisp – Roast Barley, is our darkest grain and it is made from unmalted barley. The colour produced can be almost opaque and the flavour is similar to a dark, bitter roast coffee. In stouts a combination of Chocolate, Black Malt and Roast Barley gives excellent complexity and balance.
Remember that these dark grains will have an acidifying effect on the mash, so ensure your salts have been adjusted adequately.
Crisp Finest Maris Otter® Ale Malt –
Maris Otter® Ale Malt is prized all over the world for the incredibly rich and moreish ales that it helps create. Our brewers tell us it is always flavourful, easy to brew with and returns that characteristic malt body that has made it famous over more than 50 years of barley cultivation.
Bred at PBI in Cambridge by Dr GDH Bell, the variety was taken up by Crisp farmers from the very beginning, since the barley thrives in the chalk soils and moist sea air of the North Norfolk coast.
Crisp – Flaked Torrefied Oats – Flaked Torrefied Oats consist of husked oat grains that have been cooked at high temperature, resulting in gelatinisation of the starchy endosperm, and then flaked. They will give a smooth, creamy mouthfeel to finished beers. The presence of oat husk can assist with wort separation, especially if the grist contains naked grains such as Malted Rye, Naked Oat Malt or Wheat Malt.
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