Sounds like you did well Jim, good luck on the scores.
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One just needs to read Ron Pattinson's blog. How much the caramel is used today? But it was a standard ingredient in many of the historic reipes.I am sorry to disappoint you, but it's a personal preference. Crystal malt screams "artificially flavored" to my taste buds. It's the craft beer equivalent of using caramel coloring in American Dark Lager.What about using it in English Ales? I know it's used in Old Peculier, and I wouldn't be surprised to hear that it's fairly common practice across the pond.
Damn...my bad. I posted the results from last year!
I hereby promise not to post until after the 3rd cup of coffee.....
WLP007 is an English yeast not a German yeast. Just an FYI. ;-)yes i know WLP007 is an English strain. Maybe i didnt state it clear enough. it seems most "clones" of odells are using an English Strain like 007 however i have read somewhere and a few have said they use a German strain that is a strong top-cropper with medium attenuation and low-medium flocculation.
I was considering brewing the 90 shilling from "Craft Beer for homebrewers". Maybe ill split a batch and pitch WLP007 and Wyeast 1007 to see which one i prefer or comes close to the original. Thanks fellas
Just moved and got my new report from Ward Labs. Might be time to consider an RO system...That alkalinity is, well, impressive! That has mine beat!
Total Dissolved Solids (TDS) Est, ppm 413
Electrical Conductivity, mmho/cm 0.69
Cations / Anions, me/L 9.1 / 8.9
Sodium, Na 17
Potassium, K < 1
Calcium, Ca 106
Magnesium, Mg 36
Total Hardness, CaCO3 415
Nitrate, NO3-N 0.8 (SAFE)
Sulfate, SO4-S 7
Chloride, Cl 27
Carbonate, CO3 < 1.0
Bicarbonate, HCO3 466
Total Alkalinity, CaCO3 383
Total Phosphorus, P 0.01
Total Iron, Fe < 0.01
Interesting. The last Uerige alt I had was very much like a Dunkel, with a slight bit more hop bitterness. Perhaps it was an old bottle.The thing to keep in mind is that in general it's only American versions of alt that include Munich. That's very unlike Ofest.
Kai uses Munich:
He's pretty German
I think the ones in Duesseldorf go from low/no Munich malt character (Uerige) to very evident (Schumacher).
Bitterness goes from medium to very high (Uerige).
Kai's looks like it would make a Schumacher or maybe closer would be Im Fuchschen.