Post #2 made 15 years ago
by Lylo
Here is a cut and paste from my grain supplier that might help.Hope it helps.
Best Caramel Malt Pils (2-3°L)
Best Caramel Malt Pils will aid in foam development and head retention as well as add extra body to your
beer. This malt is best used in lager beers of all types including Pilsner, Light Lager and Bock beers.
Best Caramel Malt Light (10-20°L)
Best Caramel Malt Light will increase beer body, improve malt aroma, will add a deep saturated color and will add a full, mellow malt flavor to your finished beer. This malt is an excellent addition in Oktoberfest or
Marzen beers, Maibock and Hefe Weizen.
Best Caramel Malt (30-40°L)
Best Caramel Malt 1 will lend a fuller body, improved malt aroma and deep red color to your finished beer. This malt is best used in beers of all types requiring an extra malt emphasis such as Red Ale,Red Lager, Scottish Ale, Alt Beer and Brown Ale.
Weyermann CaraFoam (1.7-2.4°L)
Full-bodied malt that improves foam and head retention.
Weyermann CaraHell (8.1-11.8°L)
Full-bodied, deep colored malt that improves aroma, and has a full, round flavor.
Weyermann CaraRed (15.6-19.3°L)
Full-bodied and great for creating a malty flavor as well as a deep red tone.
Weyermann CaraAmber (23.1-30.6°L)
Great for improving flavor stability this malt creates fullness, and enhances color.
Weyermann CaraMunich III (53.1-60.6°L)
Increases fullness, malty flavor, and color in darker beer styles.
Weyermann CaraAroma (130-170°L)
Promotes a deep red color this full bodied malt gives off a great aroma and is perfect for darker beer styles.
CaraFa Type I (300-375°L), Type II (413-450°L), Type III (488-563°L)
Promotes deeper aroma and color for darker beers.
CaraFa Special Type I (300-375°L), Type II (413-450°L), Type III (488-563°L)
Dehusked roasted barley that adds aroma, color, and body while promoting a mild and smooth flavor.
AWOL
