German Brewing

Caramunich II or III. I'd start with II at a rate around 5%.

Sorry. I'm not visiting this forum very often. I did indeed write my question before I read the entire thread, when I wrote my first question I didn't realize there were two more pages in this thread!

The reason why I used the word "americanized" is that when I'm looking for inspiration for a german beer, it seems like the suggestions made by americans often contain one or two more malts than the german "clones". Wonder how it would be if I asked a russian..

I've become very fond of using less malts, but using them correctly, and challenge myself to up my process, and grist composition. But hey, I'm using 14 different malts in my RIS, so I might be throwing rocks in a glass-house. But when it comes to germans, I really love using as few malts as possible, because I feel german beer is a whole lot of "process".

I can drive across the border to Sweden to get my dose of Celebrators. Last time out of 21 beers six of them were celebrators, the rest were random german lagers.