[hopfenundmalz]

I looked that up yesterday and told Mrs. R we are going.

With all your experience, I think you'd get a lot out of it.  They run sessions for commercial brewers, wholesalers and retailers and one for homebrewers.  I went to the commercial session and found it really interesting.  They've asked me to be a speaker at next year's homebrewer session.

Rodney said it was great on the book of face. Will ask him for more details.
Nothing like another excuse to go to the PNW.

[narcout]

Some will have a little crystal and brewer's invert sugar, maybe some torrified wheat.

How little?  I tend to use around 5% in my bitters, often along with a small amount of chocolate malt (maybe 2 oz).

[hopfenundmalz]

Some will have a little crystal and brewer's invert sugar, maybe some torrified wheat.

How little?  I tend to use around 5% in my bitters, often along with a small amount of chocolate malt (maybe 2 oz).

From memory, most have 5% or less crystal malt.

[tommymorris]

If you brew bitters according to Graham Wheeler's recipes will American BJCP judges recognize the beer as a bitter or are they expecting caramel malts?

[hopfenundmalz]

If you brew bitters according to Graham Wheeler's recipes will American BJCP judges recognize the beer as a bitter or are they expecting caramel malts?

Jamil Z said his scores were better when the beer was old and had more of the oxidized character.

Then you should also look at the winners in category 8 over the years in the NHC. Go through those here-
http://wiki.homebrewersassociation.org/AHA-National-Homebrew-Competition-Winners-Circle

This guy has more than a first full of medals. Hey - no crystal malt!
http://wiki.homebrewersassociation.org/BitofBitter

[yso191]

I looked that up yesterday and told Mrs. R we are going.

With all your experience, I think you'd get a lot out of it.  They run sessions for commercial brewers, wholesalers and retailers and one for homebrewers.  I went to the commercial session and found it really interesting.  They've asked me to be a speaker at next year's homebrewer session.

Rodney said it was great on the book of face. Will ask him for more details.
Nothing like another excuse to go to the PNW.

I would be extremely happy to host an AHA Pre Hop School Dinner!

[klickitat jim]

I looked that up yesterday and told Mrs. R we are going.

With all your experience, I think you'd get a lot out of it.  They run sessions for commercial brewers, wholesalers and retailers and one for homebrewers.  I went to the commercial session and found it really interesting.  They've asked me to be a speaker at next year's homebrewer session.

Rodney said it was great on the book of face. Will ask him for more details.
Nothing like another excuse to go to the PNW.

I would be extremely happy to host an AHA Pre Hop School Dinner!

Yum

[BrewingRover]

Some will have a little crystal and brewer's invert sugar, maybe some torrified wheat.

How little?  I tend to use around 5% in my bitters, often along with a small amount of chocolate malt (maybe 2 oz).

From memory, most have 5% or less crystal malt.

I just had a flip through my copy and that's about right. I think the Fuller's ESB recipe had the most and it was around 9%.

[bboy9000]

The "I hate crystal malt" sentiment I believe applies to speciality malts in general.  Ever since reading,  watching and applying the ideas of Drew Beecham's  "Brewing on the Ones" my beers have greatly improved.  Probably the biggest impact on my beer quality other than pitching rates and fermentation temperature control.

[klickitat jim]

The "I hate crystal malt" sentiment I believe applies to speciality malts in general.  Ever since reading,  watching and applying the ideas of Drew Beecham's  "Brewing on the Ones" my beers have greatly improved.  Probably the biggest impact on my beer quality other than pitching rates and fermentation temperature control.

I agree, that was a great presentation that got me away from recipes that had a pound of everything imaginable.

[erockrph]

The "I hate crystal malt" sentiment I believe applies to speciality malts in general.  Ever since reading,  watching and applying the ideas of Drew Beecham's  "Brewing on the Ones" my beers have greatly improved.  Probably the biggest impact on my beer quality other than pitching rates and fermentation temperature control.

I agree, that was a great presentation that got me away from recipes that had a pound of everything imaginable.

+2 - that presentation was not too long after I started designing my own recipes and it was an immense help. I don't necessarily "Brew on the ones" all the time, but I certainly stop to think about what each ingredient is doing in a recipe before I include it.

[S. cerevisiae]

If you brew bitters according to Graham Wheeler's recipes will American BJCP judges recognize the beer as a bitter or are they expecting caramel malts?

That's a subject that I would rather avoid discussing.  If there is a category in which the BJCP has fallen down on the job, it is category 8.   The Brits have been complaining about it for years.   

[denny]

I would be extremely happy to host an AHA Pre Hop School Dinner!

And let me tell you all, Steve knows how to host a dinner!

[a10t2]

I'm prepping to brew my Dubbel and I just realized it contains 9.5% crystal malt! I always thought it was a good beer, but now I know I have to change the recipe.

[denny]

I'm prepping to brew my Dubbel and I just realized it contains 9.5% crystal malt! I always thought it was a good beer, but now I know I have to change the recipe.

After all, what are rules for?