Also known as cara-pils, caramel-pilsener, carafoam or dextrin malt. This is the classic German style carapils most recipes call for, not the Briess “American style” (which is actually a very light crystal and not a dextrin malt).
Dextrins lend body, mouthfeel and palate fullness to beers, as well as foam stability. Carapils must be mashed with pale malt, due to its lack of enzymes. Use 5 to 20% for these properties without adding color or having to mash at higher temperatures. Some brewers dislike the almost cloying sweetness that high amounts (10%) of Dextrin malt contributes.
Our house cara-pils is Best Malz.