I am about to mill up some grain for a shwartzbier but dont have any carafa as the recipe calls for. I do have some Farb malt but am unsure how much to use and have no idea what it is like?
Anyone have any idea?
Cheers
I recently used some in a stout. Worked well - I am by no means a "stout connoisseur" but it seemed to produce a slightly more rounded flavour than the usually more bitter tasting Roasted Barley. I've heard, but don't quote me, that its pretty similar to Carafa III.
Weyermann Carafa is farbmalz ( shortened Carameliziertes Farbmalz)
Carafa special is dehusked though, not sure about the farbmalz, in most recipes you use such a small amount anyway i can't see it being a big difference.
Having sold the last kilo to T.D, it seems I have lost my enthusiasm for Farb Malz. I have a couple of bags of Carafa Spec 3 which will be used in a few brews after Easter.
My understanding was that the Farb Malz still had the husk in tact where as the Carafa had been de-husked. Whatever the story, I used it in a few dark beers rather successfully, and a number of people that have used it, liked their results. As far as I know it is no longer available through the usual wholesalers.
Cheers
Gerard