I hear Patagonia is good stuff however I just use carafa III special to keep it German although my recipe is by no means authentic or traditional at all. My grain bill is pretty similar to yours except I can get away with less black malt because it has a higher L rating. I think mine is about 3-4% carafa...
Patagonia Negra has a cleaner taste ..its like a perfectly brewed expresso coffee smooth as silk....Carafa is good too..
In the hot tea I made previously with the Patagonia. It was really good, smooth nutty, chocolaty coffeeish.. Somentime later out of curiosity...I chewed on some carafa and Patagonia both are great...But too me my palate... The Patagonia was the better tasting too me.. Says alot when you chew on roasted malts...
This guy, vistor at the brew shop 20 yrs of brewing ...said yea he prefers the Patagonia as well " Awesome tasting Dehusked Malt"
Sounds great. I just wonder what the difference in the final product is when using 6% vs half as much as something darker. When all is equal it could very well be much smoother but what happens when there is twice as much? Just a thought...I don't have any experience with that kind of stuff...
I think I understand what you'd saying..
So instead of using Patagonia Negra @ 6%
Use Umm Carafa II @ 3 %.
I was conflicted with same scenario making the recipe and go with darker Carafa or Patagonia at double. %.. well I'm adventurous... Lol but like I was saying the Patagonia. Is some real deal stuff..its my new dark sexy lady..lol.
Sounds like a good test ...hmm..maybe I brew 2 versions Carafa 2 at 3% and keep the 6%
Also..maybe..possibily.... In my brain I'm thinking...that if something taste a certain way..then if you increase or double does it change the flavor. Or just the intensity....and to what degree...??
Ok you brew it..lol
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