BeerBorg

While poking around on other boards (yes, I cheat on you all) I came across a discussion about using Cara-Pils the way we always have and recommend to new brewers who want to add body/mouthfeel, etc.
What I read was that Cara-Pils must be mashed which goes against what I was taught so I went and did a lot of searching on the topic, including the MoreBeer site where I buy my grains (on-site).
The conclusion is that Cara-Pils must be mashed with other diastatic grains to fully take advantage of it. Steeping it only gives you about 20% utilization.
"Cara malts are produced by adding a step to the malt production known as "stewing." In this process, the grain is heated to about 158 degrees while moist and held for a couple of hours - much like a miniature mash. This process converts some of the starches to sugars."
Obviously when we steep this we're extracting those sugars that HAVE converted, but we're also extracting the starch that hasn't. What was eye-opening for me what the 20% utilization rate by steeping only and the subsequent effect that the starch could have on your extract batches (haze).
I've been known to use Cara-pils in my MrB seasonal brews, but not much else and haven't noticed a problem with haze but I only use 1/4lb when I do. It might just not be enough to contribute much in that sense. I never use it in my AG batches because I have enough grain to contribute to the mouthfeel already (for my taste).
In any case, I just thought it would be good to share this information so that it can be taken into account going forward. It seems the better recommendation for adding mouthfeel to extract brews at this point is to use maltodextrin and just boil for a few minutes before adding your HME/UME.
I've found that Briess says that their Carapils can be steeped but the consensus (that i can find anyway) is that you will still only get 20% utilization. So while you can steep it, it doesn't mean that you should.
Here's a blurb from the MoreBeer site (they carry Briess):
"1.5L Briess - This malt adds body and improves head retention, but does not change color or flavor. Also called Dextrine malt. Only about 20% utilization when steeped in an extract batch. A great malt to take advantage of in all grain brewing."
Ultimately it's Brewer's Choice[sup]TM[/sup] of course, but based on this reading I'm inclined to start using maltodextrin in my extract batches to see if there's a noticeable difference.
By my math if I was using 4oz. in a MrB batch and only getting 20% utilization than it was really like I was steeping with only 0.8oz which is negligible. Next time I do a MrB batch (which will be a while) I'll try adding 3-4oz of maltodextrin to see how it goes.
Granted it won't be an apples-to-apples comparison but it should provide some general clues as to the difference.

RickBeer wrote:I use Carafoam in all my batches. 4oz for each Mr. Beer batch. Steeped.

Kealia wrote:And FWIW I read a while ago that steeping Carapils is only about 20% effective so the use of Malto Dextrine in its place (assuming your aren't mashing) should provide more of what you want - body, mouthfeel ,etc.

I'll see if I can find my old post/link on the interwebz.

Edit to add: Here's the content I posted last year. I'll provide a link as well but I'm not sure how cached pages and/or the MrB site will handle it.

Brewbirds wrote:If you are familiar with carapils it is basically a powdered form of that grain.
We usually add 1/4 lb. carapils to most of our batches for improved head retention etc. but our LHBS was out so we got some maltodextrin instead.
You can add an ounce toward the end of your boil or at flame for an LBK size batch. Like DME it is difficult to dissolve without clumping so you may want to withhold a 1/2 of your brew water to make a slurry of it and warm water first.

Brewbirds wrote: Another thing I've noticed just FWIW is that when the carapils were restocked they were reddish in color verses the ones we usually got.