Carabohemian Malt

Brewing Processes
1

I’ve got 2 lbs of Carabohemian malt. Tomorrow is Brew-Day, with a porter on the schedule.

In a 10 gallon batch size, will one pound be adequate? Or 1/2 lb? We are making a porter. Something in the English / London style. I know this is not a traditional recipe.

Here is the proposed grain bill:

6 lbs Pils
6 lbs Vienna
6 lbs Munich
1 lb 80 Crystal
1 lb Brown Malt
1.25 lbs Chocolate
1 lb Carabohemian

2

It’s got a strong flavor but 1 lb would be ok. I would not use 1 lb 80L and 1 lb carabohemian though

3

For a 10 gallon batch, how about 1/2 lb each?

Or 1 lb 80 and .5 lb Carabohemian?

4

I’m sorry I thought it was a 5 gallon batch (I should have read closer!). It would probably be fine your original recipe.

5

off topic but kinda not, the weyermann Caraaroma malt is absolutely wonderful in dark beers, I use in in my porter, stout and scottish export.

6

Makes an awesome addition to dopplebock too!

7

It gives that deep and rich malt aroma and flavor without the dr pepper/ prune juice notes I typically pick up from highly kilned crystal malts

8

So where does CaraBohemian fit into this?

9

Gosh I need a new glasses prescription. CaraBohemian is what I thought we were talking about. Though I like CaraAroma as well. Regardless, the CaraBohemian needs to be use with a relatively light hand. I believe they (Wyermann) say it can be used up to 20% of the grain bill but even 10% would be too high. As far as mixing it with the 80L crystal, maybe it will work. 80L will add color and some raisin and burnt sugar while the CaraBohemian will add really smooth rich caramel and deep malt character.

10

I have brewed a Czech Dark Lager that uses
50% Pils, 30 Munich, 15% CaraBohemian, 5% carafa Special (@ Vorlauf). It’s a delicious malty lager.

CaraBohemian is around 74 Lovibond.

11

Surprising. It was the only caramel malt I used in a Bock one year and it was way too much caramel - in fact, it was sent to a big comp (might have been the World Beer Cup, can’t remember) and the big ding it got was “Need to back off on the caramel malt - way too much caramel”. I already thought the same thing…

12

Here is my final grain bill recipe, for a Porter, 10 gallon batch size:

Pils - 10 lbs
Vienna - 8 lbs
Munich - 2 lbs
Brown - 1.5 lbs
Caramel - 1 lb
Chocolate - 1.5 lb
CaraBohemian - 1 lb

Note: This is a variation on the Fuller’s London Porter recipe.

Did I screw the pooch on this one?

13

I dont think so, its puts your caramel use at 10%, which isnt outrageous.