Malt
Carafoam
A dextrin malt used purely for body and head retention, contributing almost no flavour or colour.
Carafoam adds mouthfeel and foam stability to a beer that would otherwise be thin, without changing what it tastes like. It is the standard fix for a light lager or a session beer that finishes watery.
It is essentially the same product as Carapils under a different maltster's name, which is a good illustration of how much of the malt market is brand rather than substance.
What it does
Kilned speciality malt. Base-style malt kilned harder for colour and toasty, bready or biscuity flavour, usually with reduced enzyme activity.
Stewed at a temperature that produces dextrins rather than fermentable sugar, then dried without colour development.
Specification
| Colour | 2–4 EBC |
|---|---|
| Grain | barley |
| Enzyme activity | none — needs a base malt to convert it. |
| Fermentability | largely unfermentable |
| Flavour | neutral, body |