Choc Versus Carafa Special In A Vienna Lager

[fraser_john]

Planning on a vienna lager and read a few recipes, each a variation and some use chocolate (pale and std), some use carafa to provide a bit more color than munich or vienna malt can provide by themselves, I had mine setup originally to be a 60/40 mix of munich/vienna malts but was still quite a way off the color needed for the style.

I have pale choc available and have just ordered carafa from Ross. I'll have a chew on both when the carafa arrives and see which one I prefer, but am interested in others opinion.

I read on another thread the idea of tossing in the coloring malt into the mash with only 15 minutes to go, gives the color, but reduces the level of roast flavours to a minimum, which would be a fault in a vienna lager.

Thoughts?

 

[Swinging Beef]

In my rather limited experience in the field, I would go the other way entirely.
If you want colour, but no significant flavours, get the darkest malt you can and reduce the quantity as much as possible.
.15 choc 450 into 23 litres got me this red beauty in an Irish Red Ale.

 

[gap]

How about reducing the Munich and add some Wey Caramunich 1 or Caramunich 2

The dark malts may turn the colour red rather than copper or amber.

Regards

 

[Fatgodzilla]

How about reducing the Munich and add some Wey Caramunich 1 or Caramunich 2

The dark malts may turn the colour red rather than copper or amber.

Regards

Carafa is debittered dark malt, so adds colour without necessarily adding that bitter burnt taste black malt offers. Use sparingly - I get the same colour results in red /amber beers as Swinging Beef said 15g in a 23l mash. I find melanoiden malt also also adds a nice amber hue when added to vienna malt brews.

 

[benno1973]

I think the Carafa Special doesn't have the husk, so adds the colour without the roasty flavour. It's a good choice for Schwartzbiers for this reason. In this case you could add it for the length of the mash, as it won't impart too much roastiness.