Originally Posted by LarsonLE
Hey Spaceman, I'm looking to brew a Gumballhead Clone as my next beer (I've never even had the beer, it just sounds awesome), and was wondering if you could comment on how the beer turned out with using aromatic malt. A bunch of these clone recipes I've been looking over typically have wheat malt, 2-row pale, and a little bit of caravienna. Just wanted to see which way I should go. It seems like the aromatic malt would be closer to the real thing?
Aromatic is supposedly in the real thing, but I think I'd lean a little toward the Caravienne version. It's not a dead on clone, but I've generally preferred those batches even to the real thing. I think the jury's still out on my Aromatic batches though. The book doesn't give percentages so I've tried a couple different levels. In the most recent batch, I don't know what happened. I've had it happen a couple of times where it just doesn't taste right at first. Hard to describe, but it just seems harsh. After 2-3 months of aging though it comes in and tastes great. I've started to suspect the big dry hop load as that would be an explanation for something that evens out over time. Especially with an American wheat that really shouldn't need to age. But on this last batch even the grav sample tasted kind of iffy.
Long story short, I think for the next batch I'm going to go back to the Caravienne recipe and see what happens. While not a true clone, I don't think you'll be disappointed with the results.