German Brewing

As people work to perfect there low oxygen brewing process they begin to notice that all malts have a different flavor when not oxidized in the mash, some good, some very overpowering even at half the amount of pre low oxygen.
What malts/cara/roast has everyone found to have this effect?
The first one off my mind is c120, way overly sweet even at 4oz to a 5 gallon batch.

Personally, I don't use any high cara's, Caramunich II and III is as high as I go there( and I love them). For roast I use DHcarafa III for color ( less than 1 %) or regular carafa II for color and flavor( up to 3%). Otherwise I keep it pretty simple.

I agree with the higher crystal malts, I tried 4% Caraaroma in a Dunkel and it was too much sweetness. I think I'm set with about 5% caramunich II or III in my Dunkels for now.

I haven't really pushed the roast malts yet, less than 2% gives me what I want.

My marzen has 10% CMII, and it just so happens to taste like Ayinger's.

I also agree with the higher L crystals. Though 120 is the only one I have tried low o2. I haven't got to CM yet (will this weekend), would think that 60-80l would be pushing it?

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.

Yea, I did a low oxygen bitter with ~6 or 7% Breiss C-80 and 1% roasted barley. Came out unpleasant.

The ale yeast wasn't eating up the sulphur either so I C02 scrubbed it. No more sulfur and no more of that intense malt flavor from the crystal and roast. It was crazy actually being able to taste 1% roasted barley.

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

Anyone used caraaroma? I have a theory.....


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