I’m looking to get ahold of some CARAFA malt to do dark german lagers properly. What are the differences between the various types, and which styles of beer to they tend to get used for?
Also, just read that special usually means dehusked? True/ False?
Can’t answer all of ur questions my understanding 1 will give you the lightest color and 3 the darkest
Right, special is dehusked. I believe that makes it smoother, with less roast bite. I guess the husks burn a little more or something.
I consider Carafa to be the german equivalent of chocolate malts, and use them as such. They bring color of course, and some dark flavors like coffee and chocolate when used in small amounts.
