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Sounds about right from what little poking around I just did. But that carahell may be another story. Seems like you can just drop a crystal 10 or 20 in place of that one. Anybody have any ideas on that one?RickBeer wrote:My understanding is that Carafoam and Carapils have the exact same effect.
Actually looking back through my notes, this is the recipe for my Cascadian Dark Ale, it's pretty much an IPA like Brown Ale. Thanks for jogging my memory.Tabasco wrote:ScrewyBrewer wrote:I've started using Carafa III in place of Chocolate Malts in my last 2 Brown Ales, along with Marris Otter and Crystal 40L the beer has a really nice aroma. Here's the latest recipe I used in my November's batch.FedoraDave wrote:Yeah, Tom, I'm not sure I want to continue with the chocolate all that much anyway. I'm not all that much into stouts and porters, but I do want to nail down this Brown Ale. Still not what I want. And, gushing aside, I think the chocolate is bringing some bitterness to the table that I'd just as soon 86 from the whole thing. I'm going to concentrate on crystal malts for color and flavor and see where that gets me.
Of course if I were to brew this recipe again I'd first wort hop with 1/2 ounce of Columbus and then add in more Columbus at 27 minutes to get the IBUs back into range again. The East Kent Goldings are for aroma and the Whitebread Golding for the flavor hop additions.00.25 lb Carafa III
01.25 lb CaraPils
01.25 lb Crystal 40L
11.50 lb Marris Otter
2.00 ounces Columbus
2.00 ounces East Kent Goldings (UK)
2.00 ounces Whitebread Golding (UK)
2 Liter starter of White Labs 007 - Dry English Ale Yeast™
Wow, six ounces of hops .... Marris Otter base ... I wanna try that ... hold on, I'm coming over, heh heh.