1.3° L Weyermann This malt adds body, mouthfeel and improves head retention by adding dextrines, proteins, non-starch polysaccharides, and other body-building compounds into your wort. Usually used at a level of 5% or less of your total all-grain malt bill. However it can be used at a higher rate in special cases, say if you are making a Session IPA, and are trying to simulate a higher gravity beer. Because of its extremely light color and neutral flavor it won’t have much affect on the final color or flavor of your beer. Carapils belongs to a category of malts labeled as Dextrine, sometimes Dextrin, malts. We mention this because you might see either of these names in your recipe.