ken, which recipe is this one?
FestBier (not Oktoberfest)
#41
Posted 09 August 2014 - 04:18 PM
#42
Posted 09 August 2014 - 07:03 PM
I hate you Ken Lenard...... Just sayin... I would like some gold lager bier right about now. Yes please post the recipe.
Edited by johnpreuss, 09 August 2014 - 07:04 PM.
#43
Posted 09 August 2014 - 07:44 PM
Edited by KenLenard, 09 August 2014 - 07:45 PM.
#44
Posted 09 August 2014 - 08:22 PM
So, I don't have any aromatic.... what if I just subbed a full pound of Munich and Vienna? Would that be sufficient or should I just drop it and go with out?
#45
Posted 09 August 2014 - 08:27 PM
#46
Posted 09 August 2014 - 08:31 PM
I'm going to be using Rahr pilsner so the munich and vienna will probably help this beer. Also I will only be using Hau. Mitt. on this one along with 2124.
#47
Posted 09 August 2014 - 08:44 PM
Sounds like a good plan. The Rahr Pils plus the Munich and Vienna should be good and Hallertau Mitt by itself should be stellar. This beer came out nicely but I wonder if I should have even mashed lower. It's got a good overall character but reading that description I posted earlier, I'm not sure I got it as dry as it should be. Keep us posted JP!I'm going to be using Rahr pilsner so the munich and vienna will probably help this beer. Also I will only be using Hau. Mitt. on this one along with 2124.
#48
Posted 10 August 2014 - 09:42 AM
to make this even more basic i'd consider lowering the amount of aromatic and replacing the munich 10 with a greater amount of regular munich (that most people keep on hand).
ps - no idea if that made sense. been rinkin'.
#49
Posted 10 August 2014 - 09:46 AM
to make this even more basic i'd consider lowering the amount of aromatic and replacing the munich 10 with a greater amount of regular munich (that most people keep on hand).
ps - no idea if that made sense. been rinkin'.
regular Munich? at both of my LHBSs that's 10L
as to the Aromatic, I personally would leave it alone 4 oz is about right
#50
Posted 10 August 2014 - 11:21 AM
regular Munich? at both of my LHBSs that's 10L
as to the Aromatic, I personally would leave it alone 4 oz is about right
my best malz munich is listed at 7L I guess so you are correct. I thought it was more like 4-5.
#51
Posted 10 August 2014 - 11:22 AM
my best malz munich is listed at 7L I guess so you are correct. I thought it was more like 4-5.
Vienna is usually in that range IIRC
#52
Posted 10 August 2014 - 11:58 AM
#53
Posted 10 August 2014 - 04:31 PM
The Munich Light is usually in the 6-7 range and the Dark is usually in the 10-11 range. Vienna I think is 5-6, typically. My guess is that a helles that is made properly (by an expert German brewer) is all pils but has some rests and/or decoction as a part of the brewing process so that they can get more flavor out of just pils and then still get a relatively dry finish. The Hofbrau Original is a work of art in my opinion because it's very satisfying, very flavorful and very drinkable. It has more color (I think) than something in the SRM 4 range (like a New Belgium Summer Helles which is quite a but lighter than the beer in my pic) which could come from a decoction, I don't know. What I do know is that the idea of using just pils malt to get that character suggests that there is some voodoo going on and I'm not willing to go there. That's where the Munich, Vienna and a pinch of something like aromatic or melanoidin would come into play.
hofbrau original was the first beer I ever had that I actually liked. many, many moons ago. I think you are on the right track with the recipe although I'm not sure I believe decoction could make up for the non-pils grains you are putting in. that's all second hand information though.
#54
Posted 07 October 2014 - 02:16 PM
#55
Posted 07 October 2014 - 02:24 PM
Good to hear. Did you ever post the recipe for what you did? Did you take a pic?!?!?Time to circle back around to close the book on this beer. In short it was very tasty and was a hit at the O'fest party. They drank an entire keg of it while there was a pony keg of H-P Marzen being served from an adjacent tap. I took that as a good sign. I thought that was a little hoppy and a little bitter so next time around I will cut back on the hops a bit. I might go for a little more maltiness too and I'd love to try it with Augustiner yeast. Considering that I was going off other people's descriptions, it didn't turn out too bad.
#56
Posted 07 October 2014 - 03:54 PM
No pics. I seem to have misplaced my brewing session but the malt bill was 81% pils, 14% Vienna and 5% CaraHell. I think the hops were as posted in the recipe on pg. 1.Good to hear. Did you ever post the recipe for what you did? Did you take a pic?!?!?
#57
Posted 07 October 2014 - 04:25 PM
Considering that I was going off other people's descriptions, it didn't turn out too bad.
You should have had some.
#58
Posted 07 October 2014 - 04:35 PM
With a pony keg of Hacker-Pshorr Marzen right next to it?You should have had some.
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