Smellyglove wrote:I don't doubt it.. But still, since I didn't feel you answered the question, to me it seems like an Americanized version of it, typical one or two malts "extra".
The ones I've brewed are with pima, both muma's and a tiny bit of carafa sp 3. Also did two where I swapped pima for vima. Very clean in the malt-department. Dades, plums, etc. The ones with pima were a bit more defined than those with vima. Also did two with choco, but neh. But I'm after just one more "thing" which would give me just a tad more depth, looking for a 1% contribution, but adding three crystals seems to me as muddy.
Pays to read the whole thread
Ancient Abbey wrote:Sounds good. I've switched up to the "clean peaks" method. Basically, fewer malts at higher percentages result in cleaner flavor peaks, rather than a muddy profile. Per the above recipe, I've dropped the carared and just do 5% each of caramumich and caraaroma. If it were a standard bock, I would just do one karamalt, but dopple seems to benefit from two.
Ancient Abbey wrote:Yeah, it's quite a contrast with where we started with "flavor loading" and trying to use everything in the Weyermann catalog. I've found clean flavor peaks work better than complex layering, and from what I read, Ayinger believes the same.
Some Bavarian breweries use 2 malts + sinamar for dunkel, some use 5 malts + sinamar. Like Nico was saying, it all depends on what flavors you are chasing. Some require only a single caramalt, some require layering several. I think your "americanized" label refers more to the percentage of caramalts, overall sweetness and lack of attenuation, and not necessarily the number of malts used.
I was fortunate enough to get a couple of fresh 4-packs of Celebrator, and they definitely have chocolate notes in the finish before they age out and turn to kibble and soy sauce. I've since found Carafa special I or II at 1% will do nicely.