[stpug]

It's a recipe I've made more than any other, my flagship IPA that I've made for over a decade.

How would beta amylase concentration explain this?  I once heard a very good pro-brewer state that conversion is nearly instantaneous for all practical purposes; which led me to think that there are other flavor contributions from one-hour or more mash rests.

Different maltster's malts
Different growing year of malt
Different enzyme levels remaining

All that was said was Maris Otter, German Munich.  Many maltsters make a "maris otter" and every german maltstser makes "german munich".

In addition, being an agricultural product, things vary season by season and the maltsters job is to produce a "same flavor profile" malt, and provide us the specs.  It's our job to review the specs and adjust the brewing process for the malt.

At least, that's how I look at it.

[denny]

It's a recipe I've made more than any other, my flagship IPA that I've made for over a decade.

How would beta amylase concentration explain this?  I once heard a very good pro-brewer state that conversion is nearly instantaneous for all practical purposes; which led me to think that there are other flavor contributions from one-hour or more mash rests.

Different maltster's malts
Different growing year of malt
Different enzyme levels remaining

All that was said was Maris Otter, German Munich.  Many maltsters make a "maris otter" and every german maltstser makes "german munich".

In addition, being an agricultural product, things vary season by season and the maltsters job is to produce a "same flavor profile" malt, and provide us the specs.  It's our job to review the specs and adjust the brewing process for the malt.

At least, that's how I look at it.

FWIW, I couldn't agree more.

[lupulus]

It's a recipe I've made more than any other, my flagship IPA that I've made for over a decade.

How would beta amylase concentration explain this?  I once heard a very good pro-brewer state that conversion is nearly instantaneous for all practical purposes; which led me to think that there are other flavor contributions from one-hour or more mash rests.

That pro brewer was not correct. There are some instances in which it is true, but as an unqualified statement it's incorrect and can lead to many huge errors at the homebrew level.

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