CaraVienne is a pale to medium crystal-type malt produced by De Wolf-Cosyns Maltings malting in Belgium. Like other 'cara' style malts this variety is malted
using a technique where green (sprouted) malted is drum-roasted to produce some non-fermentable sugars. The result is some added sweetness and body. In addition,
CaraVienne is then roasted to about 24L to produce a slightly toasty, and smoothly sweet malt.
Caravienne is a great adjunct in any beer where you might use Caramel malts to add a little color, some mouth feel, and some toasty flavors. Great candidates are Abbey style beers, English Bitters, and German Marzen, Oktoberfest etc. In addition, CaraVienne can be a good substitute for standard Crystal malts in American Beers like APA and IPA. Finally, as in the recipe below, it makes a great addition when you just need a little bit of nutty sweetness in an otherwise light style.
Typical Use : Adjunct
Lovibond : 20 - 24 Lovibond
Origination : Belgium
Flavor/Aroma : Sweet, Bready, Light roast, smooth maltiness.
Styles : Suitable substitute for Caramel malts (Belgian Abbey Ales, English Bitter, German Marzen, US APA.
All Grain Recipe - Gumball Head Wheat ::: 1.052/1.012 (6 Gal)
Grain Bill (70% Efficiency assumed)
6 lbs. - Wheat Malt
5 lbs. - 2-Row Pale Malt
1 lb. - Caravienne Malt
Hop Schedule (27 IBU)
1/4 oz. - Amarillo - First Wort Hop
1/4 oz. - Amarillo - 60 min.
1/2 oz. - Amarillo - 15 min.
1.25 oz. - Amarillo - 5 min.
1 oz. - Amarillo - 1 min.
1.5 oz. - Amarillo - Dry Hop
White Labs California Ale Yeast (WLP001) - 1800 ml starter
Mash at 153° for 60 min.
Sparge as usual
Cool and ferment at 68° to 70°