Recipe help

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Recipe help

Postby redtail28 » Tue Mar 17, 2009 9:25 am

Can Carafa III 375-450 be used in place of Roasted Barley
in a Scottish or Irish ale. :?:
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Postby yeastmeister » Tue Mar 17, 2009 9:39 am

I don't see why not, although Carafa is malted, and Roasted Barley is unmalted. I'm a little confused by your numbers however. 375-450 seems to be the range for Carafa I, not Carafa III, at least according to the literature I see.

If your concerned, I'll trade you for Roasted Barley....I use lots of Carafa in my Schwarzbiers.
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Postby redtail28 » Tue Mar 17, 2009 10:00 am

Just bought a couple pounds of Carafa III Dehusked
from Austin homebrew and that's the numbers they have
on there site. I'm try to get away from the astringency
that you get from dark roasted malts.
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Postby aleguy » Tue Mar 17, 2009 12:42 pm

You actually want a touch of astringency in an Irish Red Ale. It helps make up for the low IBUs and provides a dry finish.
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Postby Mob_Barley » Wed Mar 18, 2009 5:49 am

You'll want a touch of roasted flavors in the finish. Carafa is used primarily for color. As long as you have a touch of chocolate malt or roasted barley for those roasted/toasty flavors, you could add the dark grains half way through the mash to reduce their astringency.
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