So, finally tapped the last keg of the
Ed's Haus Ale Triumvirate of Experimentation and can report on the results. Unfortunately, I had one batch come in with low efficiency, and the other two batches dried out more than they normally do. So much for consistency in this "experiment."
Ed's Original:
OG: 1.048
FG: 1.008
This one had lower efficiency than I expect with my system, and dried out more than I expected. Still, as a result of the lower starting gravity, I found that this tasted like it normally does when I brew it. Well balanced, mildly sweet, grapefruit nose, creamy, shortlived head, minimal lacing.
Ed's w/ Munich:
OG: 1.053
FG: 1.008
I substituted 2lbs of GW Munich malt for the Vienna malt in the original recipe. Everything else was consistent with the original recipe. This one dried out more than I expected, so the balance was off. Still good, though. Hop balanced, mild toast flavor, grapefruit nose, creamy head, minimal lacing.
Ed's w/ Flaked Barley:
OG: 1.053
FG: 1.008
In this version I substituted 1/2lb flaked barley for the 2-row base malt in the original recipe. Everything else remained the same as the original recipe. This, like the Munich version, dried out too much. Despite this, it was a good comparison with the Munich, since the gravities were the same. I found that the change in mouth feel provided by the flaked barley rounded some of the dryness and percieved IBUs. I liked it. Still, because of the dryness, this version was hop balanced, very mild sweetness, grapefruit nose, very creamy head, with moderately good lacing.
Conclusion:
I liked them all! :cross: Ed's Haus Pale is a classic, and I've brewed it more times than any other recipe since I started brewing a couple of years ago. It was my first partial mash, and my first AG, I filled my first corny keg with it, etc, etc. Let's just say I'm familiar with it and, in the words of Lloyd Christmas, "I like it a lot!"
That being said, these variations on the recipe, despite their speed bumps, were really good. I really liked the subtle, smooth dimension that the flaked barley added to the mouth feel. I also liked the firmer malt/toast profile that the Munich provided, and it, too, was a subtle thing. Definitely not an explosion of malt, just different than the Vienna.
I really should brew these again and shoot for a higher FG that is more in line with Ed's original recipe for a more accurate comparison, but... I probably won't. I think the next step for me is to brew a recipe with Munich AND flaked barley.