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are these 2 different grains

hodx

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CaraPils/Dextrine and caramel/crystal
 
Caramel/Crystal malts are a family of malts made by raising the malted barley up to mashing temperatures while still containing enough moisture content to allow for enzyme activity.  They are then kilned or roasted at higher temperatures to trigger melanoidin reactions which give them their complex flavors of sweet to caramel to toffee to dark raisin/plum to burnt raisin/plum/prune depending upon the temperature reached and time at that temperature

Carapils and dextrine malts are a specific type of caramel/crystal malts made by bringing the high moisture barley malt up to high mashing temperatures to allow the alpha-amylase enzymes to cleave the starches into longer chain dextrins without producing much fermentable simple or disaccharide sugars.

 
Caramel/Crystal malts cover a wide range of colors and flavors, with Carapils being on the very light end of the range at just over 1 Lovibond. As other very light Caramel malts, it adds an almost neutral sweetness and some body. They don't need to be mashed because the process by which they were produced already converted the starches to sugars. Carapils is processed at a higher temperature that produces less fermentable sugars (dextrins).

So the answer to your question is, Carapils/Dextrin is in the Caramel/Crystal family as are a wide variety of colors and flavors. Each is a different malt and each has its own flavor. Even the same color from different manufacturers will have different flavor characteristics.
 
Firstly, crystal and caramel are different.

Carapils is considered a dextrine type of malt that is proprietary to briess (and weyermann...)

all crystal malts are caramel malts, however all caramel malts may not be crystal malts. the process by which they are dried/roasted is different. Crystal malts generally have a light glazed appearance to them.

If you search this forum, or any other search (google, etc) you'll find a wealth of information describing the differences in malts. here's a quick, short article by breiss about crystal/caramel malts

http://blog.brewingwithbriess.com/is-it-crystal-or-caramel-malt/
 
Thanks for the answers, I'm new to this brewing thing
 
If you're interested in a lot of reading, there's a four part series that discusses the different aspects to beer

Water
Yeast
Malt
Hops

as well as john palmers "how to brew"

I still have yet to get through all of the malt book...
 
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