If you are right then they are not mutually exclusive since total protein includes gluten. ;) But raw wheat is something like 8-15% protein, not 69%. Good malting barley is around 11-12% protein.
Also, they named the table “Type and Percentage of Gluten In Different Grains (in order)” Note the “percentage of gluten” part of that. They are saying that 69% of the total protein is gluten. They are also saying that the type of gluten is gliadin. Here is the problem - gliadin is a component of wheat gluten, but it is not 69% of the gluten or of the total protein.
Gluten is made up of several types of protein that go by different names. Gliadin (and the others listed, including zein from corn) are the prolamin component of gluten from that grain. Glutenin is in the glutelin family of proteins, and is a major component of the total protein and of gluten.
It’s OK to use it whenever you want. I was just ranting to make a point about using it in IPAs with crystal and a lot of hops specifically for head retention…don’t mind me.
I was just kidding around. But I do seriously have about 4oz of catapults in the brew closet that I has been sitting there for months. I plan to throw it in something soon.
The only reason it makes sense to use carapils is if your brewhouse is set to mash at a specific temperature but you need/want more dextrins in your beer. Rather than recalibrate your system to mash higher on some beers you can adjust the dextrin content of different beers with carapils.
Definitely agree carapils is overused by homebrewers and often used for the wrong reason. Recipes mashing at 149 for fermentability with a chunk of carapils makes no sense. Just ferment warmer and leave out the carapils.
I find that Carapils works well to increase body, without adding the residual sweetness you get from higher crystal/cara malts. I have found that mash temps don’t really have as much effect on body as the grain bill.
I agree with your first sentence, but to the second I would counter that you just aren’t mashing high enough. I haven’t seen any appreciable difference in body even mashing as high as 156. It’s not until I hit the 158-162 F range where I’ve seen an increase in body. I think that most of the malt we’re using nowadays are so loaded with enzymes that even in the mid 150’s they’ve done their job before the majority of them have denatured.
I mash barleywines at 148, session beers and anything seeing some Brett at 162, and everything else at 153. But I do think you have the right idea for the proper use of CaraPils.
Which is why it amazes me that I hear things like “you should mash high around 152-153F to get some extra body”. It’s one of those old brewers myths that just keeps hanging on that 153F is a high mash temp, and 156 is super high.
