Perhaps it's too unpredictable because of different decoction techniques, schedules, equipment, stirring effectiveness, etc.
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I could have drank a pint of the wort!I made a Pennsylvania Dutch Alt on Friday. 100% "Pennsylvania Dutch" malt (munich-ish) from Deer Creek Malthouse in PA. Bittered with magnum and tetnang for flavor. Fermenting with American ale yeast.
That sounds great.