{"id":146943,"date":"2026-09-07T14:55:08","date_gmt":"2026-09-07T12:55:08","guid":{"rendered":"https:\/\/carp-austria.com\/boilie-guide\/"},"modified":"2026-10-14T05:38:51","modified_gmt":"2026-10-14T03:38:51","slug":"boilie-guide","status":"publish","type":"post","link":"https:\/\/carp-austria.com\/en\/boilie-guide\/","title":{"rendered":"Boilies \u2013 The Complete Guide: Shapes, Ingredients, Seasons & Practical Tips"},"content":{"rendered":"\n

What is a boilie \u2013 and why did it revolutionise carp fishing?<\/h2>\n\n

A boilie is a round, hard-boiled carp bait<\/a> made from a protein paste. The name comes from the English \u201cto boil\u201d<\/em>: the finished paste is rolled into balls and dropped into boiling water for a short time. The protein sets, the outer skin hardens \u2013 and you get a bait that nuisance fish physically can’t open, but that carp crush easily with their pharyngeal teeth.<\/p>\n\n

Carp digestion \u2013 why boilies work differently than you think<\/h2>\n\n

Carp have no true stomach<\/strong>. They do, however, have a gall bladder that stores and concentrates bile \u2014 when needed, it is released straight into the gut to break down the fats the fish has eaten. So fat digestion works \u2014 just without the acidic environment of a true stomach.<\/p>\n\n

What this means for boilies:<\/strong> there is no acidic pre-digestion to break down poorly soluble proteins. Whatever the enzymes in the gut can’t digest is excreted or puts a strain on the fish. Easily digestible ingredients \u2014 hydrolysates, milk proteins, enzymatically broken-down meals \u2014 go straight to work in the gut.<\/p>\n\n

On top of that, smell alone doesn’t decide things for a carp \u2014 taste does. Smell brings the carp to the bait. Taste decides whether it keeps it or spits it out.<\/p>\n\n

Then there are mechanical receptors in the mouth:<\/strong> a bait that’s too hard can tell the carp \u2014 spit that out, it isn’t food. A boilie should only be as hard as necessary, not as hard as possible.<\/p>\n\n

5 factors \u2013 why a carp picks up a bait and eats it<\/h3>\n\n

According to Scottish researchers \u2014 cited by Robert Arlinghaus and J\u00fcrgen Meyer (2001) \u2014 five factors have to be right for a carp to feed:<\/p>\n\n

1. Appearance<\/strong> \u2014 size, shape, colour. Whether something looks like food depends on the carp’s experience. Naive carp that have never seen boilies won’t take them straight away. Conditioned carp know boilies as food and react instantly \u2014 that’s the basis of the bait signature (\u201cBait DNA\u201d).<\/p>\n\n

2. Smell<\/strong> \u2014 a long-range sense. Water-soluble scent compounds draw carp in from a distance. Through taste buds on its barbels and body surface, a carp also picks up taste stimuli at a distance \u2014 up to about 5 metres.<\/p>\n\n

3. Feel<\/strong> \u2014 how does the material feel? Hard or soft, moist, dry, rough or smooth. Soft baits are preferred \u2014 scientifically confirmed by Klefoth & Arlinghaus (2013): carp of both genotypes preferred sweetcorn over hard pellets because of its softer texture.<\/p>\n\n

4. Taste<\/strong> \u2014 a close-range sense. Sorting happens in the mouth. The deciding factor in whether the bait is kept or spat out.<\/p>\n\n

5. Satiation<\/strong> \u2014 the most underestimated factor. A hungry carp takes risks, is less selective and will even eat unfamiliar baits. A full carp is highly selective. This explains scientifically why baiting too heavily cuts the number of bites \u2014 not because the carp have gone, but because they’re full. Lab trials (Klefoth\/Arlinghaus 2013) showed that fish without a natural food supply (hungry) were dramatically easier to catch. It also explains why carp on a commercial fishery are easier to catch because food is scarce \u2014 and why high summer, with plenty of natural food, often brings poor bites.<\/p>\n\n

How the boilie changed the carp world<\/h2>\n\n

Developed in England in the 1970s by Fred Wilton<\/strong> as homemade protein balls made from fishmeal, egg and flavour.<\/p>\n\n

It was the invention of the hair rig by Kevin Maddocks and Len Middleton<\/strong> in the late 1970s that made the boilie truly effective: the bait hangs freely on the hair, with the hook hidden alongside it. Carp pick it up without suspicion \u2013 and notice the trap too late. Ever since, the boilie has been the standard bait for big carp.<\/p>\n\n

What makes a boilie work isn’t the flavour alone \u2013 it’s the interplay of binding and solubility<\/strong>. A boilie has to be stable enough to stand up to nuisance fish, crayfish and casting. At the same time, it has to release water-soluble attractants into the water continuously. These aren’t conflicting demands \u2013 they’re the real art of boilie design.<\/p>\n\n

Boilie shapes \u2013 which shape for which job?<\/h2>\n\n

Not all boilies are the same. Shape and buoyancy decide how the bait sits \u2013 and that often makes the difference between a fish and a blank.<\/p>\n

\n\n
\"\"<\/figure>\n\n<\/div>\n

Standard boilie (sinking)<\/strong> \u2013 the classic round bait that sinks to the bottom. Presented on a hair rig and sits among the feed boilies. First choice for all normal bottoms.<\/p>\n\n

Feed boilie<\/strong> \u2013 like a standard boilie, but designed for use in large quantities. Softer, more water-soluble, releases more attractants. Not for the hair rig \u2013 it’s for baiting with a spod, baiting spoon or bait boat.<\/p>\n\n

Pop-up boilie<\/strong> \u2013 the bait floats. Cork dust or air pockets in the paste make it lighter than water. Balanced with a small split shot, it floats a few centimetres off the bottom. Ideal over silty or heavily weeded bottoms. Pop-ups are seen as a bait for bigger carp \u2013 when and why is explained in the guide Pop-up boilies<\/a>.<\/p>\n\n

Wafter boilie<\/strong> \u2013 critically balanced: it almost cancels out the weight of the hook and settles weightlessly on the bottom. Cautious carp suck it in just as easily as a loose feed boilie \u2013 so the hookbait goes further back into the mouth. A very effective hookbait in almost every situation \u2013 especially good on soft bottoms. Rigs, sizes and how to use them are covered in the guide Wafter boilies<\/a>.<\/p>\n\n

Dumbbell<\/strong> \u2013 two half-spheres. A different silhouette in the bed of bait, spins as it falls, a visual trigger. As a pop-up dumbbell, one of the most eye-catching hookbaits there is.<\/p>\n\n

Barrel (cylinder shape)<\/strong> \u2013 sits differently on the bottom than a round bait, often used when spodding.<\/p>\n\n

Snowman rig<\/strong> \u2013 not a shape but a combination: a bottom bait underneath, a smaller pop-up on top. The bait hovers weightlessly. Visually very eye-catching, especially with a coloured pop-up on a natural feed boilie.<\/p>\n\n

Zig rig<\/strong> \u2013 not a classic boilie, but buoyant material on a long hooklink. It fishes up in the water column, set to a specific depth. For carp holding high in the water.<\/p>\n\n

Boilie types \u2013 the main categories<\/h2>\n\n

Fishmeal boilies (HNV \u2013 high nutritional value)<\/strong> \u2013 high protein content, strong smell, draws carp in from long range. LT fishmeal (low temperature) is more digestible than HT fishmeal. CC Moore Pacific Tuna, Mikbaits Gangster, Supreme Baits \u2013 all HNV examples.<\/p>\n\n

Birdfood boilies<\/strong> \u2013 based on birdfoods such as CLO, Nistka and coconut meal. The porous texture releases attractants quickly. Robin Red from Haiths is the best-known ingredient: spicy and hot, deep dark red, catching for decades. Ideal for fast attraction.<\/p>\n\n

Milk protein boilies<\/strong> \u2013 casein, lactalbumin, sodium caseinate. Easily digestible, creamy and slightly sweet, and not just ideal for cold water. Carp don’t fill up and come back quickly.<\/p>\n\n

Fruit boilies<\/strong> \u2013 natural fruit flavours: pineapple, strawberry, mango. Ideal in summer for actively feeding carp. Fluoro colours make them top pop-ups.<\/p>\n\n

Krill boilies<\/strong> \u2013 krill meal (55\u201365% protein), omega-3 fatty acids (EPA, DHA), a salty marine smell. Intensely red. Catch all year round, especially in autumn and winter. Carp know krill as natural food.<\/p>\n\n

Bloodworm boilies (chironomid larvae)<\/strong> \u2013 one of the most natural boilies of all. Red midge larvae (Chironomidae) are one of the main natural food items of carp. They live in the silt on the bottom. A boilie with real midge larvae plus bloodworm extract and butyric acid sends exactly the signal carp recognise as \u201creal food\u201d. On silty waters with a natural bloodworm population, often the most effective approach. The red colour \u2013 often from Robin Red \u2013 mimics the natural colour of the larvae.<\/p>\n\n

Silkworm meal boilies (insect protein)<\/strong> \u2013 discovered in koi farming and increasingly used on the carp scene. Silkworm meal is made from the ground pupae of the silkworm (Bombyx mori<\/em>) \u2013 a 100% natural product. Nutritional profile: ~50\u201355% protein, ~25\u201330% fat, a complete amino acid profile. Inclusion rate up to 20% of the mix. A strong smell of its own \u2013 an acquired taste for humans, a direct feeding signal for carp.<\/p>\n\n

Liver boilies<\/strong> \u2013 beef liver meal and beef liver extract. An intense, savoury smell and high water solubility. Beef liver is the number one among the liver types. It releases betaine in the water. Can be used all year round and is known for catching big, old carp.<\/p>\n\n

Hemp boilies<\/strong> \u2013 hemp meal is rich in omega-3 and omega-6 fatty acids, amino acids, vitamins and minerals. Its strong, nutty smell works on carp like a magnet. Hemp also contains mucilage that aids digestion \u2013 carp that have eaten hemp once will actively look for it. Inclusion rate max. 20% of the mix because of its low density.<\/p>\n\n

Spice boilies<\/strong> \u2013 chilli, garlic, curry, paprika. Robin Red belongs here too. Hot active compounds get the fish going. Particularly strong in the transitional seasons and early autumn.<\/p>\n\n

The key ingredients in detail<\/h2>\n\n

Lactalbumin + egg albumin \u2013 structure and solubility<\/strong> are the architects of the boilie. Lactalbumin gives the boilie an elastic structure that lets water in without the bait falling apart. Egg albumin binds the ingredients during boiling. Together they create the paradox: stable, yet active. Water gets in, attractants get out \u2013 the boilie keeps its shape but works from the inside.<\/p>\n\n

Squid meal<\/strong> \u2013 95% pepsin digestibility, one of the most easily digestible marine proteins. Rich in essential amino acids: lysine, leucine, arginine, methionine, glutamic acid. A high proportion of highly water-soluble peptides. Clearly noticeable from just 5\u20138% of the mix, can be used at up to 15%. The squid + Scopex flavour combination was Nash Scopex Squid \u2013 one of the best-known boilies in history.<\/p>\n\n

Beef liver meal + liver extract<\/strong> \u2013 beef liver releases betaine (N-trimethylglycine) directly into the water. High water solubility is the key advantage of beef liver meal over other types of liver. Inclusion rate 5\u201310% of the mix as a meal, 20\u201340g\/kg as a liquid extract.<\/p>\n\n

Krill ester blend<\/strong> \u2013 phospholipid-bound omega-3 fatty acids: up to 10\u00d7 faster to dissolve in water than triglycerides. Contains DMPT (dimethyl-\u03b2-propiothetin) \u2013 a sulphur-containing marine compound regarded as a powerful feeding trigger in fish.<\/p>\n\n

GLM (green-lipped mussel)<\/strong> \u2013 a marine protein signal that carp recognise as real food. Contains a complete amino acid profile and natural betaine. Inclusion rate 2\u20135% of pure mussel meat extract with no shell content.<\/p>\n\n

Belachan (fermented shrimp)<\/strong> \u2013 a South-East Asian shrimp paste. Fermentation produces free amino acids, peptides and natural N-butyric acid. Water-soluble compounds diffuse into the water instantly. Available as a block (75g\/kg dry mix), liquid or powder.<\/p>\n\n

Fermented grains<\/strong> \u2013 enzymatic breakdown converts starch molecules into glucose, maltose and short-chain carbohydrates. These are water-soluble \u2014 unlike unfermented flour, which has no pulling power. At the same time, organic acids (butyric acid!), alcohols and other attractive compounds are formed. Particularly effective at low water temperatures.<\/p>\n\n

Hemp meal and pumpkin seed meal<\/strong> \u2013 both are left over as press cake from oil production and cost considerably less than the respective oils \u2014 with an almost identical ingredient profile. Hemp meal contains ~30\u201335% protein, an ideal omega-3\/omega-6 ratio (approx. 3:1), mucilage that aids digestion and the nutty, earthy smell that carp find so attractive. Pumpkin seed meal delivers ~35\u201340% protein, ~25% residual fat (of which ~55% is linoleic acid\/omega-6), an intense nutty aroma and the characteristic dark green to brown colour from the chlorophyll it contains. Both can go straight into the boilie mix \u2014 pumpkin seed meal at up to 15%, hemp meal at up to 20%. As with the oils: at water temperatures below 10\u00b0C, fats disperse slowly \u2014 so use these meals sparingly then or add hydrolysates.<\/p>\n\n

CSL (corn steep liquor)<\/strong> \u2013 a by-product of maize starch production. Sweet and fermented, rich in free amino acids and carbohydrates. Gives off a broad attraction cloud instantly. To this day one of the cheapest and most effective attractors for baiting.<\/p>\n\n

NHDC (neohesperidin dihydrochalcone)<\/strong> \u2013 an extreme sweetener, roughly 250\u20131,800\u00d7 sweeter than sugar depending on concentration. Clearly noticeable at just 0.01% of the mix.<\/p>\n\n

DMPT<\/strong> \u2013 a sulphur-containing marine compound from aquaculture research. Dissolves extremely quickly in water. Identified by Japanese scientists as a stronger attractor than some amino acids.<\/p>\n\n

Niger seed<\/strong> \u2013 a black oilseed from Guizotia abyssinica<\/em>. Main function: structure<\/strong>. The seeds create cavities and channels in the boilie for faster release of attractants. Fat content ~40%, linoleic acid (omega-6). Third effect: crunch when crushed. Inclusion rate max. 5% of the boilie mix.<\/p>\n\n

Calf milk replacer \u2013 the secret boilie ingredient Arlinghaus already knew about<\/h2>\n\n

Calf milk replacer (known in Austria and Germany as \u201cK\u00e4lberstarter\u201d) is one of the least known and at the same time most effective boilie ingredients \u2014 and that’s no coincidence: as early as 1999, in \u201cBoilies Hausgemacht\u201d, J\u00fcrgen Meyer and Robert Arlinghaus used Vitamealo<\/strong> with the explicit note \u201cthis is a calf milk\u201d<\/em> \u2014 as well as Big C Spray<\/strong> as a \u201cmilk powder used in livestock feeding\u201d<\/em>. What you can buy today as calf milk replacer at the farm store was recognised long ago as a key ingredient by the pioneers of science-based boilie fishing.<\/p>\n\n

What calf milk replacer contains \u2014 and why carp love it:<\/strong><\/p>\n\n

50% skimmed milk powder<\/strong> \u2014 80% casein, 20% lactalbumin\/whey protein. Chemoreceptors in the carp’s mouth instantly identify casein as high-quality food protein. Lactalbumin has the highest digestibility of all protein sources.<\/p>\n\n

Lactose and glucose<\/strong> \u2014 milk sugar and fast-release energy. An instant sweet attraction cloud without synthetic sweetener. A natural sweet taste that carp from pond farms know.<\/p>\n\n

Essential amino acids<\/strong> \u2014 lysine, methionine, threonine, tryptophan, valine. Exactly the limiting amino acids that carp must take in through their food.<\/p>\n\n

Betaine<\/strong> \u2014 added to many calf milk replacers as a growth stimulant. The same active ingredient that’s treated as a secret weapon on the carp scene \u2014 in calf milk replacer it’s industrially standardised and cheap to buy.<\/p>\n\n

Lecithin<\/strong> \u2014 a natural emulsifier that solves the oil\/water problem in the boilie mix automatically. Contains the full range of B vitamins \u2014 exactly like brewer’s yeast extract.<\/p>\n\n

The practical advantage:<\/strong> a 25-kg sack of calf milk replacer from an agricultural supplier costs a fraction of the price of high-quality boilie meals and contains many of the same active ingredients. Available from agricultural co-operatives and farm stores such as Lagerhaus and Raiffeisen. Inclusion rate in the mix: 10\u201320% as a partial replacement for casein or lactalbumin. For winter and spring one of the cheapest and most effective boilie ingredients of all.<\/p>\n\n

Easy to digest vs. hard to digest \u2013 eat, digest, come back<\/h2>\n\n

This is the core principle behind one of the most important carp fishing strategies: an easily digestible boilie passes through the carp’s gut quickly. The fish is hungry again and comes back to the baited spot. A hard-to-digest fishmeal boilie fills the fish up more \u2013 but the carp comes back less often.<\/p>\n

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\"Carp
You can check how digestible your bait is very simply, right on the carp you’ve caught \u2014 more honest than any lab analysis. Images @Hub Genders<\/figcaption><\/figure>\n<\/div>\n<\/div><\/div>\n\n
\n
\n
\"Digested
Fully digested \u2014 this boilie really did its job. Eat \u2013 digest \u2013 come back only works with digestible ingredients.<\/figcaption><\/figure>\n<\/div>\n<\/div><\/div>\n<\/div>\n<\/div>\n

Easy to digest:<\/strong> milk proteins (casein, lactalbumin, sodium caseinate), calf milk replacer, hydrolysed fish protein, carbohydrate boilies (semolina, soft wheat, maize), betaine.<\/p>\n\n

Harder to digest:<\/strong> HT fishmeal, LT fishmeal in large amounts, soya protein, indigestible fibre, poorly soluble synthetic proteins.<\/p>\n\n

Rule of thumb:<\/strong> in winter and spring \u2192 easily digestible milk proteins + carbohydrates. In autumn \u2192 protein-rich fishmeal boilies for baiting campaigns. In high summer, cut HNV quantities right back (oxygen, ammonia).<\/p>\n\n

Egg albumin and lactalbumin do two jobs at once: they bind and structure the boilie \u2013 but still let water in without the bait falling apart. That’s the balance that separates a good boilie from a bad one.<\/p>\n\n

What carp see \u2013 colour, UV light and the senses<\/h2>\n\n

Carp are tetrachromats<\/strong> \u2013 four types of cone in the eye (humans have three). They see UV light. UV-reactive pop-ups glow underwater for carp with a dimension we can’t perceive.<\/p>\n\n

The carp’s 4 cone types:<\/strong> UV (~360nm), blue (~450nm), green (~530nm), red (~620nm). Karl von Frisch showed as early as 1913 that cyprinid fish have highly developed colour vision. Whitmore & Bowmaker (1989) demonstrated UV cones in carp using microspectrophotometry. Neumeyer (1992) confirmed tetrachromatic colour vision through behavioural experiments.<\/p>\n

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\"Glowing
Bright pop-ups in UV-reactive colours send out strong visual signals and can give you an edge, especially in low light or under heavy angling pressure. Image @Baitservice Straubing<\/figcaption><\/figure>\n\n<\/div>\n

Underwater, colours lose their brightness with depth: red first (from 3\u20135m), then orange, yellow. Blue and green penetrate deepest.<\/p>\n\n

Colour perception by water depth<\/h3>\n\n
\n \n
\n Depth<\/span>Visible colours<\/span>Pop-up recommendation<\/span>\n <\/div>\n\n \n
\n
\n
<\/div>\n
0\u20132 m<\/span>Shallow water<\/span><\/div>\n <\/div>\n
\n <\/span>UV<\/span><\/span>\n <\/span>Blue<\/span><\/span>\n <\/span>Green<\/span><\/span>\n <\/span>Yellow<\/span><\/span>\n <\/span>Orange<\/span><\/span>\n <\/span>Red<\/span><\/span>\n <\/div>\n All colours \u2014 switch to natural shades under angling pressure<\/span>\n <\/div>\n\n \n
\n
\n
<\/div>\n
2\u20136 m<\/span>Medium depth<\/span><\/div>\n <\/div>\n
\n <\/span>Blue \u2713<\/span><\/span>\n <\/span>Green \u2713<\/span><\/span>\n <\/span>Red \u2717<\/span><\/span>\n <\/span>Orange \u2717<\/span><\/span>\n <\/div>\n
\n UV yellow<\/span>\n Pink UV<\/span>\n <\/div>\n <\/div>\n\n \n
\n
\n
<\/div>\n
6 m+<\/span>Deep water<\/span><\/div>\n <\/div>\n
\n <\/span>Blue \u2713<\/span><\/span>\n <\/span>Grey \u2713<\/span><\/span>\n <\/span>Red \u2717<\/span><\/span>\n <\/span>Yellow \u2717<\/span><\/span>\n <\/div>\n
\n UV-reactive<\/span>\n
Red\/orange invisible<\/div>\n <\/div>\n <\/div>\n<\/div>\n\n

Heavily algae-stained water (green tinge):<\/strong> green-tinged water lets yellow-green light through best \u2192 yellow UV-reactive stays visible the longest.<\/p>\n\n

Clear water:<\/strong> UV penetrates deeper than red\/yellow light \u2014 UV-reactive is very effective.<\/p>\n\n

Coloured water:<\/strong> suspended particles and algae absorb UV very quickly \u2014 UV-reactive loses its edge. High contrast (yellow\/orange against a dark bottom) matters more than UV.<\/p>\n\n

Practical colour strategy<\/h3>\n\n
\n \n
\n Situation & reason<\/span>Colour<\/span>\n <\/div>\n\n \n
\n
\n Clear water, deep<\/span>\n
UV penetrates deep \u2014 maximum range<\/div>\n <\/div>\n
\n <\/span>\n <\/span>\n UV-reactive<\/span>\n <\/div>\n <\/div>\n\n \n
\n
\n Green, coloured water<\/span>\n
Against the green tinge = best contrast<\/div>\n <\/div>\n
\n <\/span>\n Yellow UV<\/span>\n <\/div>\n <\/div>\n\n \n
\n
\n Brown, coloured water<\/span>\n
Humic acids penetrate<\/div>\n <\/div>\n
\n <\/span>\n <\/span>\n Orange\/red<\/span>\n <\/div>\n <\/div>\n\n \n
\n
\n Heavily fished water<\/span>\n
UV baits avoided through conditioning<\/div>\n <\/div>\n
\n <\/span>\n <\/span>\n Washed-out<\/span>\n <\/div>\n <\/div>\n\n \n
\n
\n Deep water 5 m+<\/span>\n
Red\/orange already invisible<\/div>\n <\/div>\n
\n <\/span>\n <\/span>\n UV-reactive<\/span>\n <\/div>\n <\/div>\n\n \n
\n
\n Shallow water, sunny<\/span>\n
Carp see sharply \u2014 more suspicious<\/div>\n <\/div>\n
\n <\/span>\n <\/span>\n Natural<\/span>\n <\/div>\n <\/div>\n<\/div>\n\n

By season:<\/strong> from spring through to June, yellow and orange catch well \u2013 carp are still not very wary. In summer, bright pop-ups in fluoro colours. In autumn, natural brown and red shades.<\/p>\n\n

Best bait presentation by depth and water clarity<\/h3>\n\n
Depth\/clarity<\/th>Dominant sense<\/th>Strategy<\/th><\/tr><\/thead>
0\u20131 m, clear water<\/td>Sight dominates<\/td>Eye-catching colours, snowman, minimal disturbance<\/td><\/tr>
1\u20132 m, slightly coloured<\/td>Sight + touch<\/td>Contrast + coating (soft outside, hard core)<\/td><\/tr>
2\u20133 m, coloured<\/td>Smell + shape\/touch<\/td>Strong attraction cloud, angular shapes (dumbbell)<\/td><\/tr>
3 m+, very coloured<\/td>Intense smell + visual contrast<\/td>Extreme smell + yellow\/orange for sight<\/td><\/tr><\/tbody><\/table><\/figure>\n\n

The carp’s other senses<\/h3>\n\n

Temperature sense<\/strong> \u2014 carp detect temperature differences in the water and actively seek out warmer or cooler areas. That’s why inflows, shallow margins and wind-facing areas often become interesting first in spring. The same goes for underwater currents or springs in the lake. When oxygen is short or the water is too warm, fish deliberately move into such areas, because conditions there are often more comfortable.<\/p>\n\n

Vibration and hearing<\/strong> \u2014 carp pick up pressure waves and vibrations through their lateral line. Bait hitting the water, rigs landing on the lakebed or other fish moving \u2014 these are all signals that carp pick up and interpret. All the senses combined are always stronger than any single stimulus.<\/p>\n\n

Boilies through the seasons \u2013 the right strategy<\/h2>\n\n

Spring (water temp. 8\u201316 \u00b0C)<\/h3>\n\n

Only a few feed boilies (a handful is enough below 10\u00b0C). Small boilies 12\u201320mm (below 10\u00b0C, more like 12\u201316mm). Mild flavours: lightly fruity, Scopex, hemp. No oil-based flavours below 10\u00b0C \u2013 oil barely disperses in cold water. Milk protein boilies rather than heavy fishmeal.<\/p>\n\n

Summer (water temp. 16\u201328 \u00b0C)<\/h3>\n\n

Large quantities are possible. Big sizes, 20\u201325mm, against nuisance fish. Fruity, sweet flavours: pineapple, mango. Pop-ups in fluoro colours (neon yellow, neon pink). Oil-based boosters are ideal. Hard boilies against crayfish damage.<\/p>\n\n

Autumn (water temp. falling from 20 to 8 \u00b0C) \u2013 the most productive season<\/h3>\n\n

Fishy, protein-rich types: fishmeal, krill, sardine, belachan. 16\u201320mm. Heavy baiting over several days. Carp move into deeper areas. Natural brown and red shades, Robin Red.<\/p>\n\n

Winter (water temp. below 8 \u00b0C)<\/h3>\n\n

Little to no baiting. Small (12\u201316mm), soft, water-soluble. No oil-based flavours. Betaine, amino acids, salts. Bright, eye-catching colours (white, yellow, pink). A single hookbait instead of a bed of bait.<\/p>\n\n

Boilie sizes \u2013 what for what<\/h2>\n\n