« on: July 17, 2015, 06:18:03 AM »
Probably my favorite brewery. I did not know that Boulevard was bought by Duvel as well. I still like their beer so it doesn't sound like too much will change with FW...
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I tried a few different methods that worked pretty well, but this one has been bulletproof - effective every time and no jello chunks ever.
If I didn't back the munich and crystal off enough, I will continue to do so little by little on successive batches until it is to my liking. If nothing else, this will be me closer to my goal.
That's the best way to narrow down what you're after. I bet you'll like this version better !
Point taken. Your Alt comparison is a good one as I can relate to it.
I've never had authentic examples of Alt but I doubt the Germans are using Simcoe, Amarillo and Cascade. Those varieties combined with late additions allow me to get hops character through even with the caramel character.
I agree with the approach on AIPA. I use 90% 2-Row and 10% C-20.
Right. I think Martin was referring more to the balance between bitterness and malt character not the overall hop character. Maybe I am wrong. Fwiw, I only used the simcoe, Amarillo, and cascade because the other hops were so underwhelming...or that the malt character covered them. Using over 6 oz of hops for an apa is a lot for me though I realize it is maybe conservative for some...
Well, while you are technically correct that Munich malt is a base malt, it produces an intensely malty flavor that I found to be overwhelming when competing with hops and bittering. The example of Dusseldorf Alt comes to mind. That is an intensely bittered ale, often with high malt character that is often derived from munich malt. Even Sticke versions that are dry hopped tend to have modest hop character that is still generally dominated by the malt flavor.
Adequate sulfate in the brewing water does help dry the finish, but if you still don't produce the hop-centric flavor you want in that APA, I think you will find that backing off the munich and crystal is likely to help.
I like APA to have a tad more malt complexity, too. I still adjust the water chemistry to get a dry finish in APA. But AIPA is a different thing altogether - 2 row and a very small amount of C40 for me.
Wow, I'm not surprised that there is a problem with hop perception with those grists. I went down that 'complex' malt bill path a decade ago and came to the conclusion that I was fighting with the hops.
Those bills are too malt focused to enable the hops to exhibit. I would knock the munich and crystal down appreciably to leave a malt flavor that is more 'singular '.