Malt
Carapils
A near-colourless dextrin malt used purely for body and head retention.
What it does
Crystal / caramel malt. Stewed while wet so starch converts to sugars inside the husk, then kilned. Produces caramel and dried-fruit flavour and unfermentable sugars that add body and sweetness.
A very pale stewed malt providing dextrins for body and head retention without adding colour or flavour.
Specification
| Colour | 1–3°L |
|---|---|
| Grain | barley |
| Enzyme activity | none — needs a base malt to convert it. |
| Fermentability | largely unfermentable |
| Typical share of grist | 1–5% |
| Flavour | neutral, faint sweetness |