« on: August 03, 2010, 04:27:03 AM »
Ron and I have been trying to replicate that elusive "taste" or flavor profile for a few years. I have found (advice from Kai) that splitting the IBUs bewtween bittering and flavor 50/50 gets you close. Proper aging (not necessarily at low lager temps but at cellar/serving temps) may bring out this character as well. I have found that most south German lagers exhibit this flavor profile, with bocks being a little less so and helles, pils and Marzen more so. Have not seen it in Kolsch or alt styles. Export styles may or may not have it, but to a much lesser degree than south German beers. As has been said, water compostion is key as well.