14 replies to this topic

[Big Nake]

I made this in early June, it lagered for 2 to 2½ months at 35° and I put it on tap a couple of days ago to coincide with some quaint gathering in Munich.  This beer came out very nicely and it's a recipe I have made a number of times although I don't make it every year.  I was in the mood for it this year and I'm very glad I made it. I tried to get the burning bush in the background which is starting to turn red. Prost Beerheads. 

[Bklmt2000]

Well played, sir.  Well played. 

[BarelyBrews]

Very Nice Ken!!

 

 

 

How many Ounces you got there? i bet 2 of those would put me in napville.

[positiveContact]

that looks like a half liter to me.

[johnpreuss]

Well played, sir.  Well played. 

 

Well played, sir.  Well played. 

 

THIS!

 

that looks like a half liter to me.

 

And this is why the Germans brew 4% beers!!  LOL

[SchwanzBrewer]

Beautiful!

[Poptop]

That beer as well as the naturally staged backdrop is spot on!!!

[MyaCullen]

That beer as well as the naturally staged backdrop is spot on!!!

indeed

 

 

ken's beer pics always get me drooling

[Big Nake]

Cheers gentlemen. So on Saturday I had a couple of those and then a bud asked me if I wanted to go to a local Oktoberfest/street fest kind of thing. Of course! Got home around 2am after that one and had a very slow Sunday. 

[Poptop]

Ken is this recipe your Theresa's?

[Big Nake]

Ken is this recipe your Theresa's?

Close. I used some melanoidin and skipped the Aromatic and biscuit that are listed in the original recipe. I used 4 ounces of CaraMunich instead of 6. The hops were an ounce of Hallertau and a half ounce of Hallertau Select, all at 60 minutes and about 27-28 IBUs. As I go forward, I am trying to simplify my recipes. In this case, the CM is probably out of style as would the other specialty malts. I did not have biscuit when I made this so I could have used some Aromatic or melanoidin or just skipped them both. The beer came out very nicely and seems to be better when it has the chance to lager a bit. Cheers.

Edited by KenLenard, 22 September 2014 - 06:08 AM.

[positiveContact]

Close. I used some melanoidin and skipped the Aromatic and biscuit that are listed in the original recipe. I used 4 ounces of CaraMunich instead of 6. The hops were an ounce of Hallertau and a half ounce of Hallertau Select, all at 60 minutes and about 27-28 IBUs. As I go forward, I am trying to simplify my recipes. In this case, the CM is probably out of style as would the other specialty malts. I did not have biscuit when I made this so I could have used some Aromatic or melanoidin or just skipped them both. The beer came out very nicely and seems to be better when it has the chance to lager a bit. Cheers.

 

same thing I think.

[Big Nake]

same thing I think.

Never heard that. I always put Aromatic, Biscuit, Melanoidin and Victory in the same category. Grains that are seldom used and in small percentages. Melanoidin and Aromatic have different descriptions so I think they're different.BTW... that is a 20-ounce glass that I like to use for Helles or Oktoberfest... and maybe Marzen and Vienna. Between my beer and the Oktoberfest lager at this fest... whoo, I drank a lot of beer on Saturday.

[positiveContact]

Never heard that. I always put Aromatic, Biscuit, Melanoidin and Victory in the same category. Grains that are seldom used and in small percentages. Melanoidin and Aromatic have different descriptions so I think they're different.BTW... that is a 20-ounce glass that I like to use for Helles or Oktoberfest... and maybe Marzen and Vienna. Between my beer and the Oktoberfest lager at this fest... whoo, I drank a lot of beer on Saturday.

 

I guess I should have said, "pretty much the same thing".  I've used them in place of each other anyway.

 

on some websites they actually have "aromatic" in parens on the weyermann melanoidin.  maybe that's misguided.

Edited by Evil_Morty, 22 September 2014 - 08:20 AM.

[Big Nake]

Melanoidin:23-34L - Weyermann® - Much like Munich, but with more aroma. Lends mouthfeel and great aromatics to the beer. Has a nice almost biscuit flavor. Use to help replicate the maltiness and mouthfeel found in decoction mashes. Could be overpowering if used as more than 20% of the grain bill. Must be mashed. Improves flavor stability, fullness, and imparts a reddish color to dark, amber, and red-colored beers. Great for use in Dark Lagers and Red Ales.Aromatic:20° L Briess Malting. European-style dark Munich Malt that provides clean, intensely malty flavor. Very Smooth with an intense maltiness. Typical styles are Oktoberest/Marzen, Bock-style, Belgian-style or any beer needing a more malty flavor and aroma.I agree they sound very similar. I like the way that the Mel is described as replicating some of the flavor you might get in a decoction since I am too... uh, busy... to do decoctions.