Carapils Malt (Weyermann)

Weyermann Carapils Malt

Carapils malt is a light dextrin malt from Weyermann, made from high-quality German brewing barley.

It’s used to increase body, foam retention, and mouthfeel without changing flavour or colour in the final beer.

A go-to malt for improving head stability and rounding out thin or highly attenuated recipes.

Low enzyme activity means it supports structure without affecting mash performance — ideal for clean base recipes and low-alcohol brews.

Malt Profile

• Colour (EBC): 2.5–6.5
• Flavour: Malty-sweet with a hint of light caramel
• Usage Rate: 5–10% (up to 40% in alcohol-reduced beers)

Flavour & Brewing Impact

Carapils increases foam and head retention by contributing dextrins and high-molecular proteins.

It adds body and texture while staying neutral in both taste and appearance.

Useful when a recipe needs fullness but you don’t want to affect clarity, colour, or hop balance.

Beer Styles

Can be used in virtually any beer style to support foam and body. Especially helpful in pale, dry, or highly attenuated brews.

• Pilsner / Kölsch: Adds mouthfeel without affecting crispness or colour.
• Session IPA: Prevents thinness in low-ABV hop-forward beers.
• Modern Lager: Improves head stability in clean, dry styles.
• Alcohol-free: Used at high percentages to improve body and flavour retention.
• Wheat Beer / Gose: Balances mouthfeel in protein-heavy or sour grists.

Malt Substitutes

Carapils can be replaced with similar dextrin or unmalted grain products depending on the goal — usually foam and body enhancement.

• Dextrin Malt: Neutral flavour with similar head and body contribution.
• Carafoam: Essentially equivalent; often interchangeable in grists.
• Chit Malt: Adds protein and haze stability with less fermentable extract.

Brewer’s Tip

Carapils is your best fix for beers that finish too thin or lack head.

Add 5–10% to pale ales, IPAs, or lagers to boost structure without impacting colour or taste.

In alcohol-free recipes, increase up to 40% to regain lost body and foam where fermentation is limited.