It is. Very good malt. The best description I can come up with is ‘rich’. It has a different richer flavor than I’ve had before. I can’t say I’ll use it exclusively but I’ll definitely use it again.
83.3 Lamonta (Pale)
8.3% Opal 44
8.3% Metolius (Munich style)
It was also the second generation of the Imperial Harvest yeast. It turned out much cleaner than the initial pitch. The Export bier never cleared like this one without some persuasion. This one dropped crystal clear with only time and temp.
...but I did change my mash schedule a bit as well so who knows. I am pleased with this effort.
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Good to hear. I've taken a real shine to a local malt producer, some of the best malt I've ever used. (As good as or better than any import, and cheaper for me than commodity malts.) But this local maltster only makes base malts (Pilsner, pale, Vienna, Munich.) I might consider some Mecca for specialties. Not local, but made with integrity and, hey, I use PNW hops anyway.
And as a serial pitcher, I'm convinced yeast only keeps behaving better as it gets used to living and working in your brewery.