« on: March 26, 2015, 07:56:36 AM »
I have switched to using continental malts for my last few batches. My APA which is finishing up in the fermenter (US05) has a distinct malt character that I cannot put my finger on. It tastes to me like there is a specialty malt like victory providing a very unique 'nuttiness'. At this point it reminds me of an APA that has been around a while that I can't put my finger on. I feel like it is Dale's Pale Ale, Odell 5 Barrel, or something else that has been around for years. I wouldn't describe those beers as necessarily nutty but they have a unique character to me...
I can't imagine its the hops or the yeast. Is this likely just a unique flavor combination of ingredients?
72% schill pilsner
20% schill munich light
8% weyermann caramunich I
magnum 60 min
jarrylo/zythos 30 min hopstand
jarrylo/zythos dry hop (not added yet)