Specialty Malts

[steve_flack]

Probably Munich, acid and maybe carapils or carahell

[steve_flack]

Hmmmm.

Munich I'd say no - carapils can be steeped but some would claim otherwise but it should be fine in small amounts. Acid....I don't know. Actually thinking about it, you won't need acid malt in an extract brew.

[niall]

CaraPils is a very pale crystal, it does leave behind unconverted starch which helps with head retention, it's sometimes called dextrin malt. FWIW I've used it in small quantities without any ill effects.

[steve_flack]

It is best mashed but so long as the amounts aren't high then you can steep it - but it does have starch and larger amounts could cause hazes.

To be honest though you could brew a pilsner with just pilsner malt so you don't actually need to steep anything. Keeping the fermentation temperature under control is probably more important than any speciality grains.

[steve_flack]

I would think so yes. That or carahell - which is a smidgen darker.

[niall]

FWIW I've used it in small quantities without any ill effects.

Steeping in a lager recipe or mashing or both?

Good point DaaB, I've only used it in the mash. I'm glad Steve got his reply in there before me because I had no idea whether it could be steeped or not

[BitterTed]

I don't understand why they'd need any specialty grain for a German Pilsner. Czech Pils is a bit darker, and you may need something for that, but most German Pilsners are pretty light in color.

[SteveD]

Or Carafa(kin)hell?

.....sorry, I'll get my coat

[steve_flack]

I don't understand why they'd need any specialty grain for a German Pilsner. Czech Pils is a bit darker, and you may need something for that, but most German Pilsners are pretty light in color.

Many commercial brews in germany are just pilsner malt but then again many are also decoction mashed which builds in melanoidins and darkens the wort a bit. The melanoidins give a depth of flavour and also improve the flavour stability. If you're infusion mashing you won't get those (other than from those made in boil) so adding them in your grist with speciality malt is the alternative. It's also an option if you're brewing very pale ales. A little touch of aromatic malt will help a lot.

[BitterTed]

I don't understand why they'd need any specialty grain for a German Pilsner. Czech Pils is a bit darker, and you may need something for that, but most German Pilsners are pretty light in color.

Many commercial brews in germany are just pilsner malt but then again many are also decoction mashed which builds in melanoidins and darkens the wort a bit. The melanoidins give a depth of flavour and also improve the flavour stability. If you're infusion mashing you won't get those (other than from those made in boil) so adding them in your grist with speciality malt is the alternative. It's also an option if you're brewing very pale ales. A little touch of aromatic malt will help a lot.

Oh, absolutely, specialty malts can give more mouthfeel and a bit more color, if you are using an infusion mash, no question there. However, most German brewers don't use decoction mashing anymore, it's simply cost restrictive.( I think most of us are aware of breweries doing things to save money!!) Most are either doing infusion mashes or step temp mashes themselves, so brings me back to my question. However, I will say that using caramalt at a 2L rating would be a good idea or as stated previously, a carahell at about 8-12L would be ok to. But you really don't want anything darker, and if using carahell, not much of it. If you're simply going for mouthfeel or body, using an extract that isn't very fermentable is one option, or if you mash, then mashing at a slightly higher temp is an option.

[EasyBrew]

The grains in the Craftsman ingredients packs are generally for adding colour. You only get about 300g of grains such as Crystal for bitters, and to give the more "bitter/burnt" flavour in stouts you get dark and chocolate malt grains. They do also give some sugar content but only a minimal amount.

Acid Malt you would generally add this to improve your water and a handful is enough, too much and your beer will be acidic.

If anyone wants a list of all the grains available, how and when to use them and the maximum percentage to use in your grist, drop me an email at annette@easybrew.co.uk and I will email it to you. We also have info leaflets detailing all the hops and how to improve your water.