Tried this once before, but the cb was young and green.
Here we go:
Pours same color and head. Mine's a hair more cloudy.
Mine has a slightly sharper hop aroma, but I think it's the correct hop, just slightly heavy on the aroma and bitterness.
Mouth feel: original is a little more crisp, but not by much. Very similar. Could bring down mash temp a degree or two: hold at 149 for an hour.
Original is a tad sweeter and maltier. Less hop bitterness. Has a tad of crystal, but not much. Probably a little light Munich, but very slight. No more than 2% of either. 10% biscuit may be low - could bump to 15%, easy. Also, go with pils for base.
Finish - mine is hop dominant, original is biscuit finish all the way. Need to reduce bittering hop to 8 ibus, aroma at 10 mins to about 5. Centennial all the way, though.
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