question about carafa malts

[Terrazza]

never used them. I see Carafa types 1, 2, & 3, and then dehusked Carafa types 1,2 & 3. I read that in the US, anything that is labeled as Carafa is ALWAYS dehusked Carafa, but I'm not convinced. My LHBS sells what they are calling carafa II at 550L (which sounds more like carafa III to me) and they claim it is also dehusked but those guys seem like they'd rip you off to get any product out of their store. So I thought I'd see if anyone has had any good suggestions when it comes to using dehusked carafa types, what differences to expect between chocolate malt (I was thinking about brewing up a porter and replacing all chocolate malt with a dehusked carafa of some type), and if you'd trust your LHBS as a reputable seller of the stuff... Does dehusked carafa look any different than husked carafa????

[HighCountry]

My LHBS sells what they are calling carafa II at 550L (which sounds more like carafa III to me) and they claim it is also dehusked but those guys seem like they'd rip you off to get any product out of their store.

I'd find a different LHBS. Either that, or buy from one of the reputable sponsors of this site. They've never steered me wrong.

I've used the different levels of Carafa from Weyermann sold by my LHBS. To tell you the truth, I don't know if there's much difference between the two products (husked and dehusked). In my lagers I seem to use something in the 1-2% range, and I can't imagine what challenges the husks might present. I pretty much use Carafa to add color and a slight amount of toasty aroma. By the way - the lovibond rating shouldn't have anything to do with the grains retained husk, methinks. But yes, something in the 550L range definitely sounds like a Carafa III.

Use either the II or III. I'm sure you'll make great beer.

[siwelwerd]

Dehusked carafa is going to give you less roastiness than a regular husked chocolate malt. Sometimes it's also labeled as "debittered" instead of "dehusked".

[Quin]

Plain carafa is chocolate malt. The special is dehusked chocolate malt. You should be able to look at it and tell if it has husks or not. If it does, run them through the mill and pick out the hulls. No problem.

The hulls add more of a bitter, astringent flavor.

[SacoDeToro]

I've used all grades of Carafa (I, II, and III) in both the standard and special (dehusked) versions. I primarily used Carafa Special III in a variety of my beers. There is a huge difference between the special and the standard versions in my experience. The dehusked versions are much milder than their standard counterparts. They are not interchangable IMO. If your recipe calls for Carafa Special III, then use it. Subbing in standard Carafa III will make a much roastier and possibly ashen beer.

[BigNastyBrew]

I use Carafa Special II in a lot of my beers too, mainly to darken them up. Think of a difference between Standard and Special as: Stout and Schwarzbier.