Help with dry hop schedule

Yes. But 3200 ml divided by two is 1600 ml. I would not make them bigger than that, because your yeast (because of age driven approximate cell counts) into a bigger volume would be a fairly low innoculation rate.

 

I wouldn't stress the starter that much. 1800ml is probably good. It's better to underpitch (slightly) an IPA because yeast drags IBUs out of solution and too much will take significant bitterness out of your beer. It sounds like you are already on the low side for hops, so this is something to consider. If the yeast is healthy, 001 should attenuate fine at a slightly lower pitching rate.

 

Briess carapils isn't like a regular caramel malt though. It isn't really sweet, as it mostly adds dextrins to beer, and has little flavor at all. Will it add body and raise finishing gravity? Yes, but not residual sweetness. I think it's a mistake to lump carapils in when talking about caramel malt percentages. It's its own animal and should be treated as such.

 

100g per liter is what you should go for. Don't know what that is by volume.

 

Make 3.2 Liters of starter wort. Divide it into as many containers of any size as you want. Put the yeast in the containers proportionally to the amount of wort you put in each. (Don't just divide the yeast evenly if the wort volumes are not even.)

 

I recently brewed two 3 gallon batches of the same recipes with the same exact processes. However, one had 8% Muntons carapils, the other had 4%. The 8% version was sweeter, but the body was the same for both beers. Whenever I buy ingredients online, I usually double up so I can brew two batches. Though I had a little extra carapils leftover from last time, so I figured this would be a good experiment. And there was certainly a difference in sweetness. In closing, I would say that carapils does provide sweetness... but not the same level of sweetness of a higher lovibond crystal malt. The contribution of carapils would be more noticeable to a brewer who is sensitive to sweet vs. a brewer with a sweet tooth.

 

I don't know by volume, and that's really not the best method, becuase DME is quite compactable. For 3.2 Liters of wort, I'd use about 10.9 ounces (by weight) of DME.

Edit: yes, eyeballing the yeast split should be close enough.

 

Why would the beer with 4% extra carapils be sweeter but not have increased body? If you're saying that it was sweeter because there was increased residual dextrin then wouldn't that also increase body? What was the difference in the FG?

Also, dextrin sugars, like those provided by carapils, aren't really sweet. Taste some maltodextrin, which is pure dextrin sugar, and you'll see for yourself.

 

@Homebrew42:

I do taste sweet from chewing on carapils. I don't need to do the same with maltodextrin because I don't use maltodextrin. FG of the 8% version was only one point higher on a cheap hydrometer. I don't see it as "the one with 4% more carapils". I see it as "the one with double the carapils".

 

So why would the beer with "double the carapils" be sweeter but not have increased body? If you're saying that it was sweeter because there was increased residual dextrin then wouldn't that also increase body?

 

Perhaps because I sensed more of a light candy sweetness shined through in the 8% version. But at only 4% vs. 8%, the difference in mouthfeel was not really a factor. The sweetness however was noticeable.

 

Yeah but I don't see it as "only 4% vs. 8%", I see it as double the amount.