« on: March 26, 2015, 08:07:59 AM »
Changing from domestic to continental malts can certainly have a major impact. Changing from Weyermann to Dingeman to Best to Schill, or from Briess to Rahr, or whatever for the same style base malt can also have a big impact. Even just minor changes from month to month, season to season, by the same maltster, can make a big difference. Grains are grown, not manufactured. Malting those grains is an art as well as a science, so there can absolutely be inconsistencies there also. It's not going to taste exactly the same every time, every season, every place that it's grown, every place and time that it's malted. This is all part of the fun of brewing. Every once in a while, you get lucky and all the stars align, and you can make really fantastic beer, and with enough practice, even better than your favorite brewery. Conversely, every once in a while, the stars don't align, and even with all the right ingredients with the best possible recipe, it can turn out a dud. It's all part of the game.
I get nuttiness from English malts. It probably has to do with their malting process more than anything else, but could also be due to where the grain is grown, varietal of the grain, etc. Can you get nuttiness from American malts? German malts? Yes, you certainly can!! There is a spectrum, where basically any malt from anywhere has a certain amount of nuttiness. It's just that in some sources, some of the time, the nuttiness becomes more pronounced. And this same sort of spectrum stuff also applies to grassy, hay-like character, biscuit, honey-like notes, coffee, caramel, toffee... you name it, there's a spectrum for it.
Variety... the spice of life. Enjoy.