Weyermann – Crushed CARAPILS Malt


Carapils Malt is a highly modified pale malt that is also called Dextrin malt. It is a speciality malt that contains no enzymes.

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Weyermann – Crushed CARAPILS Malt

Weyermann - Crushed CARAPILS® MaltCarapils Malt is a highly modified pale malt that takes its name from the words “caramel,” (which is melted and crystallized sugar), and “pilsner,” (which is a blond lager beer style first developed in the Czech city of Pilsen in 1842).  Carapils is also called Dextrine malt and consistently increases foam, improves head retention and enhances mouthfeel without adding flavour or colour to your beer. It is extensively used in Pilsner, Lager, Light Beer and Bock Beer amongst others at a rate of up to 10%.

There are no enzymes in Carapils (Dextrine Malt) so it must be mashed in the presence of enzymes supplied by other malts. 

Main Styles:

  • Pale ales
  • Marzen beers
  • Bock beers
  • Amber beers
  • Golden ales

Technical information:

 Carapils is dried evenly in a heated drum, which allows for the precise control of airflow, moisture, and temperature. For the production of Carapils, the drum is heated to at least 110°C (230°F) and rarely above 160°C (320°F). At this temperature, malt sugars caramelize, which means they change their molecular structure and become glassy and unfermentable. Caramelization also gives the malt a slightly nutty flavour. The higher the temperature in the drum, the darker will be the Carapils colour and the stronger will be its flavour. Most Carapils, however, is of roughly the same colour as kiln-dried pilsner malt (about 2.5 to 5 European Brewing Convention or 1.5 to 2.4 In pale ales and lagers, Carapils rarely exceeds 5% to 10% of the grain bill, whereas in heftier beer styles, such as bock beer, it may constitute as much as 40% of the mash. In finished beer, the addition of Carapils can produce more foam and better head retention and leads to a fuller body and mouthfeel.

3-5 EBC

1.52-2.54 L

About Weyermann

Weyermann® began the production of high-quality malts and malt derived products in Bamberg over 140 years ago. Nowadays Weyermann® Specialty Malts is the world market leader in the manufacturing of caramel- and roasting malts with a portfolio of over 90 different products. Weyermann® Specialty Malts influence the colour and taste of more than 60,000 beers in 135 countries on all continents. The red and yellow Weyermann® logo has become an epitome of excellent malt produced in Germany, for both brewers and beer connoisseurs all over the world. Ranging from very large breweries to home brewers, our customers represent the diverse brewing industry.

What are the scales used?

“Degrees Lovibond” or “°L” scale is a measure of the colour of beer. The determination of the degrees Lovibond takes place by comparing the colour of the substance to a series of amber to brown glass slides. The scale was devised by Joseph Williams Lovibond. The Standard Reference Method (SRM) and European Brewery Convention (EBC) methods have largely replaced it, with the SRM giving results approximately equal to the °L.

The Standard Reference Method or SRM is a system modern brewers use to measure the colour intensity of a beer or wort. The EBC convention also measures beer and wort colour, as well as quantifying turbidity (also known as haze) in beer. EBC (European Brewing Convention) is used to indicate colour in malts (and beers). The lower the EBC is, the lighter is the malt (thus kilned for a shorter time). EBC and SRM/°L scales and conversions are available online and usually provide colour swatches to indicate the colour depth that you are likely to achieve from specific malts. Most craft brewers measure the colour of the grain using EBC (European Brewing Convention). The higher the EBC the darker the malt. Other countries may prefer Lovibond (L) or the Standard Reference Method (SRM). There are currently two colour scales in common use: SRM in the US, and EBC in Europe. The SRM (Standard Research Method) scale is based on an older degrees Lovibond scale and for all practical purposes, SRM and degree Lovibond are identical. So to convert SRM to EBC simply multiply by 2. e.g. 4 SRM = 8 EBC. The formula for converting Lovibond to EBC is  EBC=(2*Lovibond)-1.2

Why Use Dark Rock Malts and Hops?

The Dark Rock team are passionate about producing the best quality beers. There is no reason why home-produced ales cannot be just as good as commercial equivalents. The key to success is having a wide selection of the best quality and freshest ingredients possible. Dark Rock ingredients are not just great value, they are of the highest quality and always supplied fresh. The team strive to constantly innovate and experiment with new styles and products. Dark Rock also supply top quality all grain and part grain recipe kits which receive fabulous reviews. They are experienced commercial brewers and supply craft micro-breweries and nano-breweries with equipment and ingredients. They also provide training and business development consultancy to scale-up breweries. This experience is channelled into equipping the home craft brewer with the “tools to compete”. Use Dark Rock products and you can’t go wrong.

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Weyermann – Crushed CARAPILS Malt