23 replies to this topic

[Big Nake]

the munich and high quality pils are what make it premium.  otherwise it would just be an American pils right?

I started calling it "American" because I used some plain old 2-row in there and had corn in the grist. But the hops have always been German and the yeasts have never been American so the comparison ends there. If you add Munich and then use something like 2124 or this Augustiner yeast, it starts looking, smelling and tasting like something you would get in central Europe... which is all good with me! The batch I try to make this weekend will be a 30m boil.

[Poptop]

Well, your pics of this beer along with the write ups have turned my table once again. I'm designing something along these lines. Just weighed out 7.5# Barke Pils

It's on for Saturday

[Big Nake]

Well, your pics of this beer along with the write ups have turned my table once again. I'm designing something along these lines. Just weighed out 7.5# Barke Pils

It's on for Saturday

WHOO!

You know, this is just one of those beers that screams BEER! to me. The grist and the hop schedule are important to follow (and I suppose the water should be similar) and then the fun part would be using whichever lager yeast floats your boat the most. So I made it with S-189, 830 and then 2124 and now the Augustiner yeast will be next. With Father's Day this weekend I might try to get in a TH or F evening brew session which may draw the ire of the rest of the house but it must be done. IT MUST BE DONE!

[Poptop]

It happens to be one weekend where I'm not reminded of honey-do's over brewing haha. I'm a great husband and father on F-day and my B-day other than that, I'm just Joe Sh!t the rag man...

Seriously, I got it made with my little family