Carawheat

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sbond10
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Carawheat

Post by sbond10 » Sun Aug 06, 2017 3:58 pm

Got around 750g of carawheat lying about just trying to figure what could put it into anyone any ideas

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oz11
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Re: Carawheat

Post by oz11 » Sun Aug 06, 2017 9:31 pm

Firestone Walker ‘Lil Opal clone

That's a new grain to me, I turned up the above which is the second recipe listed. Fancy a saison?

Edit.... On closer inspection you'll still have enough for another brew!
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sbond10
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Re: Carawheat

Post by sbond10 » Sun Aug 06, 2017 11:29 pm

Think I'll have enough 8 brews if I used that recipe looks nice tho

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Fuggled Mind
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Re: Carawheat

Post by Fuggled Mind » Fri Aug 11, 2017 9:13 am

I know the Hopback brewery used it in some of their recipes. I wrote to them asking for the recipe for their Winter Lightning and they use like a regular crystal malt. It has all the benefits of crystal but should aid in head rentention. Weyermann's carawheat is described as follows 'almost 100% caramelized, and contributes some phenolic wheat flavors along with mild notes of caramel, almond, and biscuit'. It is suitable for dark ales, weizen and top-fermented styles.

It's funny, so many people are using cararye but this appears to have been overlooked. Happy to be proved wrong though.

Cheers

Jason
Once, during Prohibition, I was forced to live for days on nothing but food and water.
W. C. Fields

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Jocky
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Re: Carawheat

Post by Jocky » Fri Aug 11, 2017 10:09 am

Used it for the first time recently in a weizenbock. The grain before and after crushing had a very smooth caramelly aroma - way more than crystal barley. I look forward to using it again in future.
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sbond10
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Re: Carawheat

Post by sbond10 » Sun Aug 13, 2017 8:00 am

I discovered thanks to Greg Hughes book and may just echo and use it in part or with some light crystal 145
Tho it features in one on my recipes at 300g and I still have to add torry wheat to get a head

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HTH1975
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Re: Carawheat

Post by HTH1975 » Sun Aug 13, 2017 3:02 pm

I just treat it as crystal malt made with wheat rather than barley (because that's what it is). If you think in those terms and use it at around 3-5% you'll be ok for most IPAs and bitters.

sbond10
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Re: Carawheat

Post by sbond10 » Mon Aug 14, 2017 7:42 am

Cheers folks guess I'll just sub it thru a few recipes and see where it goes

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