Resuscitator  @@%sBLA?<BockDoppelbockL7?)\?J ? ׃?@@AAA@ADeep gold to dark brown. Often ruby highlights.Very strong maltiness. Lght caramel from long boilVirtually no hop aroma. Light noble ok in paler.No diacetyl. Low fruity esters ok.Paulaner Salvator, Ayinger Celebrator, Spaten Optimator, Tucher Bajuvator, EKU 28CMt. Hood@@ApBA#4BMild. Clean. 'Noble'.USA primarily Oregon.All lagers.Crystal, Liberty, Hallertauer MittelfruhA33s@?<TASpalter Select@@AAA" BVery fine, close to Czech Saaz.Germany some USGerman lagers.German Spalter, Tettnanger, Czech Saaz.Aff@>[@Munich Malt (Weyermann))Germanyj?A@ Ad#Bd#BABVienna Malt (Weyermann)WeyermannGermanyj?@@@pAd#Bd#B@1AMoravian Malt--undermodifiedSt. Patrick's of TexasCzech Republic??@BB)AxBxB?Q@Melanoidin MaltX9? B@ AӎBӋB?z@CaraMunich Maltch MaltBelgiumX9?@B@AӎBӋB@?z>@Crystal 80Lstal 80LverywhereX9?B@pABody and Richness.Distictive Nutty flavor.ӎBӋB@?z>@Carafa IIIolate Malte MaltWeyermannGermany ׃?@D@@ׁB}B=Vff>Briess LME- Ambering AmberAmericaz?ABVienna, Amber, Bock, Red.es.Use as base for other dark styles.gers and ales.s{Bs{B?'AMuntons DME - LightMuntonsEnglandT?@B@TBTB?\ASouthern German LagerWhite LabsWLP838Characterized by malty finish and balanced aroma.Produces slight sulfur, diacetyl.DL\BMunich/DublinBA?@?$CDk Lager, Dry Stout< <@Made in the traditional style, this Eisbock recipe requires a lagering freezer, and patience: Fermented at 55 degrees for 10 days in primary, 21 days in secondary. Lagered for 3 months at 33 degrees, then dropped the temperature to 27-28 degrees, and racked off fortified beer from ice crystals that formed in the carboy. Then re-chilled at 25-26 degrees, racked again, and re-chilled at 24-25 degrees, and racked the very fortified beer off the ice crystals a third time. You now have about 3.5 gallons left, with an approximate abv of 14%. With this stuff, I usually force carbonate and bottle with counter-pressure filler, but I have heard of others that have repitched yeast, primed and bottled for natural carbonation.3rd Place 1st Round 2006 NHCH