Overpowering Malts

Discuss malts, hops, and yeast, not related to a specific recipe

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Bryan R
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Re: Overpowering Malts

Postby Bryan R » Fri Feb 03, 2017 8:57 pm

How much did you use and what were the flavors?


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Brandon
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Re: Overpowering Malts

Postby Brandon » Fri Feb 03, 2017 9:05 pm

wobdee wrote:
Bryan R wrote:Anyone used caraaroma? I have a theory.....


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I used it a couple times in Dunkel and Czech dark, didn't care for it.


I would have guessed the opposite. I used .5% of in a funky Pilsner (going for that Bohemian/Sachsen thing) along side 2% Carared, 2% Carabohemian and 5% Munich 2 and it was all a muddy mess. I can't imaging the Caraaroma played much role, but it certainly didn't bring anything unique to the party.
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Brandon
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Re: Overpowering Malts

Postby Brandon » Fri Feb 03, 2017 9:06 pm

Bilsch wrote:Carabohemian is high on my don't use list with its distracting sweet cherry notes.


I'll second that. :)
wobdee
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Re: Overpowering Malts

Postby wobdee » Sat Feb 04, 2017 7:23 am

Bryan R wrote:How much did you use and what were the flavors?


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I tried 4% in a Dunkel along with about 70/munich2, 26/Pils and it tasted too sweet with almost a slight burnt caramel bitter aftertaste. It did mellow out some the longer it sat in the keg but it's just not as smooth as when I use caramunich 2 or 3.

My Czech dark was also 4% but was also loaded with 4% caramunich 3 and 4% Carared, turned into a muddled mess. I no longer mix Cara's so heavily, lol.
Bryan R
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Re: Overpowering Malts

Postby Bryan R » Sat Feb 04, 2017 8:15 am

Thanks Wob, I am actually going for the caramel bitter aftertaste.... I think.


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Natebriscoe
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Re: RE: Re: Overpowering Malts

Postby Natebriscoe » Sat Feb 04, 2017 8:44 am

Bryan R wrote:Low oxygen I hate american caramalts all together. There is something about the German caramalts that are divine. American cara's are weird and unpleasing to me.

I agree with you on the American cara's (even before low o2). What everyone's feelings on English crystals? They always seem to have more character pre low o2, does it come through low o2? It seems anything that was toasty is just sweet post low o2.
Natebriscoe
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Re: Overpowering Malts

Postby Natebriscoe » Fri Feb 10, 2017 3:10 pm

Has anyone used pale chocolate low o2? What flavors?

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