It's a smoother and more citrusy smoke than rauchmalz. It's also wheat and tastes like wheat, so there's that.
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When decoctions are used correctly, you can not only taste the results, but you can smell, see & feel the results.
A simple single infusion with melanoidin malt will never get you in the ballpark of a correctly-executed triple decoction mash.
It's just not chemically, or physically possible.
We can disagree about this, forever.
It's not going to change the nature of the enzymatic activity that takes place.
If you're brewing a 75% Rahr 2-row beer, that's heavily hopped, it's probably not going to benefit you.
If you're brewing a 90% Floor malted Bohemian Pilsner beer, you're going to notice the difference, without even trying.
If you're doing a festbier that's based on a high percentage of Vienna malt, you're going to notice.
Not just b/c some are hard to find but b/c buying this stuff in bulk is cheaper than the grocery store. I buy cumin seed by the pound. perhaps I have a problem...
I disagree Mark. While hoppy beers are no doubt extremely popular today (arguably overly so), I doubt very seriously that large numbers of brewers are adding extra hops to beers they wouldn't have otherwise, just to cover up infections. Hoppy beers are everywhere because that is the current consumer preference, like it or not.
MB has less oils than Mosaic, Simcoe, Citra and so on. IIRC it has about 1% or less, those others have 2 to 3 % oil. If you want an aroma punch like those hops give, you need to double or triple.
Really? I know there are clauses due to poor crop years so that you get prorated amounts of what you contracted. If they can sell out from under you, what kind of a contract is that?