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If a recipe calls for II, would there be a noticeable difference if I used III? I've got some III on hand and don't think II is readily available around here.

I've done that and didn't notice a huge difference (although I'm sure if you did an A/B comparison, there would be some difference). The only thing is you'll need more carafa II to keep the SRM the same since it's a lower lovibond.

Anyone have some Carafa II or II they'd be willing to sell me this weekend? Got it into my mind to make a Black IPA/India Black Ale/Cascadian Dark Ale/dark and hoppy beer. If not maybe I'll go red not black.

pet lion wrote:Anyone have some Carafa II or II they'd be willing to sell me this weekend? Got it into my mind to make a Black IPA/India Black Ale/Cascadian Dark Ale/dark and hoppy beer. If not maybe I'll go red not black.

I have some blackprinz i used in a Black IPA. Turned out really goo.d

I think 250g would do. How much would that run me?

pet lion wrote:I think 250g would do. How much would that run me?

a beer shall do!

That's a swell deal.

Hey guys. Let me blow the dust off this thread. I'd like to get some Carafa Special, but I only want one of the 3 varieties. For those with some experience using the different levels, which would you say is the best one to keep on hand for all your Carafa Special needs? Carafa Special 2 seems to be the obvious choice, but I was wondering if perhaps Carafa Special 1 would give me more options?

I've never used anything other than 3.

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If you are doing black IPA, III seems to be the way to go. I have used it for BIPA's with good results.

So the big difference between 1 and 3 is predominantly colour? Not the same flavour wise as as say going from pale chocolate to regular chocolate malt?