Here is a question I was just pondering..
People say to add carapils to add body to a beer. Also mashing at a higher temp leaves more dextrins (is that the correct term?) in the beer.
So say the difference between 64 and a 68 degree mash.. is there an ammount of carapils you could use to equal the ammount of dextrins lost from a low mash temp?
Or does using a low mash temp break down the dextrins in the carapils regardless?
People say to add carapils to add body to a beer. Also mashing at a higher temp leaves more dextrins (is that the correct term?) in the beer.
So say the difference between 64 and a 68 degree mash.. is there an ammount of carapils you could use to equal the ammount of dextrins lost from a low mash temp?
Or does using a low mash temp break down the dextrins in the carapils regardless?