What is Carafa III?
Weyermann® CARAFA® Type 3 is a dark-roasted specialty malt made from high-quality spring barley. It’s carefully roasted to add an espresso-like bouquet, coffee and chocolate flavors, and a mild but noticeable roasted aftertaste. It produces opaque beer with brown/black color.
What is Carafa special?
CARAFA SPECIAL® is the de-husked version of CARAFA®. Using our unique process, we remove the husks from carefully selected grains before malting and roasting them. Even small amounts of CARAFA SPECIAL® malts in the grain bill produce dark beers of unusual smoothness and mildness with a firm, creamy, white head.
What is the difference between Carafa II and III?
Carafa II is lighter than Carafa III. That means less color and flavor contributions, making it suitable for more subtle dark grain additions. Just like Carafa III, the fact that it is de-husked means that it will not be as astringent as other roasted grains, such as roasted barley.
What is special B grain?
Special B is a very dark, Belgian crystal malt produced by an unusual double drying process. It imparts strong deep red to dark brown colors. The taste is rich, with a raisin-like maltiness and hints of nut and plum. It also adds body and aroma.
What is Carafa?
How much is Carafa special 2?
$2.29 to $79.99 & FREE Shipping on orders over $59& FREE Shipping on orders over $59 OR $7.99 flat rate shipping..
How do you use special B malt?
Best used in small quantities, typically specify Special B for 1-2% of the grist, accentuating grains such as the Caramel varieties or Chocolate malts. For adding a unique facet to Porters, Scottish Ales, Pale Ales, Dunkels, Brown Ales, Special B may be added to many styles of dark beer, except for Dry Irish Stouts.
What does special B taste like?
Special B® is the darkest of the Belgian caramel malts, and oh how special it is. It imparts a heavy, dark caramel taste with more subtle notes of burnt sugar, raisin, and dark dried fruits such as cherries and plums.
What is patent malt?
Black Malt, or “black patent malt” as it used to be known, is a grist component used purely for color, flavor, and aroma. It contains almost no extract in terms of fermentability, and it is devoid of any enzymic activity. This development was a large and lasting change in the flavor of modern dark beers.