Beer Forum

I've never used Belgian Caramel Pils. According to a handy grain chart at BYO:

Caramel Pils: A very light crystal malt that lends body, smoother mouth-feel and foam stability.

That sounds a lot like Dextrin Malt to me, and I'm interested in using it if it's similar.

The two malts I'm wondering about in the comparison are:
Belgian Caramel Pils
Briess Carapils

Anyone have experience with Belgian Caramel Pils?

Thanks!

i don't really know that you could tell the difference since carapils is such a low percentage in beer. I would doubt anyone that thinks they could.

Caramel pilsner malt is simply a very light crystal malt, around 10 lovibond. It's not really a replacement or sub for Carapils or any other dextrin malt, such as Carafoam. Caramel pilsner can be used in very pale European styles, such as a Belgian blond, Belgian IPA, etc...