Carafa I and Carafa II are both types of malt commonly used in brewing to add color and flavor to beers, particularly darker styles such as stouts and porters. While they may appear similar at first glance, there are some key differences between Carafa I and Carafa II that brewers should be aware of.
1. Color: Carafa I is lighter in color compared to Carafa II. It falls in the range of chocolate malt, which typically has a color of around 300-400L (Lovibond). On the other hand, Carafa II is slightly darker, ranging between chocolate and black patent malt, with a color of around 400-500L.
2. Flavor: Carafa I imparts a milder, smoother flavor to the beer, with notes of chocolate and coffee. It adds subtle roasted flavors without overwhelming the palate. Carafa II, being slightly darker, provides a more pronounced roasted and bitter flavor, while still maintaining some chocolate and coffee characteristics. The intensity of the flavor increases with the darkness of the malt.
3. Usage: Carafa I is often used when a brewer wants to add color and a touch of roasted flavor without the risk of astringency or excessive bitterness. It can be utilized in smaller quantities to achieve desired results. Carafa II, on the other hand, is used when a brewer wants a more robust roasted flavor and darker color. It can be used in larger amounts to create bold and rich beers.
4. Dehusked Versions: It's worth mentioning that there are also debittered versions of Carafa malt available, known as Carafa Special or Carafa Special Dehusked. These malts have had the husks removed, resulting in a smoother flavor profile with reduced astringency. They are particularly useful when a brewer wants to achieve a dark color without adding excessive bitterness to the beer. Carafa Special I is similar to Carafa I in terms of color and flavor, while Carafa Special II is similar to Carafa II.
In my personal brewing experience, I have found that Carafa I is great for adding a subtle touch of color and roasted flavor to lighter-bodied beers like brown ales or porters. It helps to create a balanced and approachable beer without overwhelming the other flavors. On the other hand, Carafa II is a go-to choice when I want a more intense roasted flavor and a deep, dark color in my stouts or robust porters. The bitterness it imparts adds complexity and depth to the beer.
Ultimately, the choice between Carafa I and Carafa II depends on the desired color, flavor, and intensity level you want to achieve in your beer. Both malts can be great additions to a brewer's arsenal, offering versatility and the ability to tailor the final product to your specific preferences.