German Brewing

I would trust the flavors of the malts and do nothing to interfere with them. Hippocratic oath

The 63/72/75 mash works great, no decoctions and a 60 min boil.

A soft boil absolutly preserves much more of the worts flavors.

That makes sense, but Charlie Bamforth said it is crucial to have a full, vigorous boil in order to get better flavor stability. But then again, if you look at the part about wort boiling here, engineering advances to save energy and avoid heat stress, it seems to be in line what you guys have been saying. http://onlinelibrary.wiley.com/store/10 ... 9a38604f48


Sent from my iPhone using Tapatalk

Quickly pulled some excerpts out from Kunze

There should be a like button on this forum.


Sent from my iPhone using Tapatalk

Heh. Yea I sent that link to tech iirc.. I have been emailing them back and forth.

This is exactly why I don't use muma or vima in my base malt blend, muddy!

Depends on what which malt you get and what you like. I get clean, croissant and crescent roll flavors from Best vima, but Avangard doesn't have near the color nor character. You can buy vima that is only 5-6 EBC, and you can also find pale ale malt that is 7-9 EBC. Understanding your target base malt or base blend and confirmation with malt analysis sheets is more important that blanket statements.