5/19/2023 0 Comments Carahell beersmith![]() ![]() To my palate, the beer made with Carahell had a slightly stronger caramel-like sweetness than the other beer, though I didn’t notice any real difference in terms of body or mouthfeel. In the end, I correctly identified the unique sample 7 times (p=0.02), indicating my ability to reliably distinguish a Festbier made without Carahell from one made with 10% Carahell. Out of the 10 semi-blind triangle tests I completed, I needed to identify the unique sample at least 7 times (p<0.05) in order to reach statistical significance. Following each attempt, I noted whether I was correct in identifying the unique sample. For each triangle test, 3 of the 4 cups were indiscriminately selected, thus randomizing which beer was the unique sample for each trial. Utilizing 4 opaque cups of the same color where 2 were inconspicuously marked, one set was filled with the Festbier made without Carahell while the other set was filled with the Festbier made with Carahell. As such, temporary adaptations were made involving the author completing multiple semi-blind triangle tests in as unbiased a way as possible. | RESULTS | Due to social distancing practices as a result of the COVID-19 pandemic, data for this xBmt was unable to be collected in our typical manner. After about a week of conditioning, they were carbonated and ready for evaluation. The filled kegs were placed in my keezer and burst carbonated overnight before I reduced the gas to serving pressure. I then crashed the beers to 38☏/3☌ and let them lager for 18 days before pressure transferring them to CO2 purged kegs. Left: no Carahell 1.011 FG | Right: Carahell 1.010 FG Since the last Carahell xBmt was done on a simple Kellerbier, I opted to go with a slightly more characterful and potent Festbier for this one. ![]() ![]() To evaluate the differences between a Festbier made with 10% Carahell and one made without Carahell. Might it have a positive impact on my Festbier? I designed an xBmt to test it out for myself! While designing a Festbier recently, I considered using a dose of Carahell and was reminded of a past xBmt where tasters were able to tell apart a Kellerbier made with 10% of this caramel malt from one made with just Pilsner malt. I am no stranger to dextrin malts and have used Carapils many times, though my experience with Carahell is limited to a single batch years ago. Produced by Weyermann, Carahell is kilned to just 10 °L and is viewed by some as being a slightly darker dextrin malt with properties similar to Carapils and Carafoam, though with the ability to have a stronger flavor impact. One caramel malt commonly used by brewers as a means of improving foam quality and body while imparting a rich malt character is Carahell. The use of caramel malts has been lauded for improving beer foam as well as imparting a range of desirable flavors including sweet, toasty, and even raisin-like. While all caramel (and crystal) malts are produced using the same general process, the various types are distinguished by the degree to which they are kilned or roasted, which ultimately determines their color and the consequent flavor contribution. Mosaic Of Change IPA by House Of Pendragon.
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