143 replies to this topic

[denny]

I'll add that all you lager heads out there should give this recipe a try to see what you think.  This beer has ken written all over it.

 

You got it!  I'll give it a go.

[HVB]

Final recipe?

[neddles]

Maybe it's too early to decide but would you use light munich again or switch to the dark?

[positiveContact]

A little early but if any dark Munich was used I'd only replace part of the regular Munich. Drez, I'll get that final recipe up a little later when I'm at the windows machine.

[positiveContact]

httpss://lh3.googleusercontent.com/-Hz-Q0i6g65w/VSl_cKYYXtI/AAAAAAAASMA/bThg3Kbwock/w1118-h149-no/dunkel%2Bclone.jpg

 

httpss://lh6.googleusercontent.com/-QUY1xnz2cqE/VSl_dlT2LeI/AAAAAAAASMI/beHYrk5fIXA/w795-h214-no/dunkel%2Bclone%2Bhops.jpg

[positiveContact]

here is the water information in case anyone cares about that:

 

httpss://lh5.googleusercontent.com/-9wJYJWXxWy4/VSpi9pyVuJI/AAAAAAAASMc/6cruL-PIEC4/w764-h532-no/dunkel%2Bwater.jpg

[Brauer]

the warmer serving temp is really doing this beer some favors.  complexity is way up.  it's a lot closer to the real article than I thought.  despite the slight difference I don't think I'd be inclined to really mess with it.

 

one thing I might try is to just do the single infusion at maybe 151F and see what happens but I kind of suspect the difference would be minimal.  if there was a difference I didn't like the step by infusion actually went just fine so I wouldn't be against doing it again.

In Germany, beer is still usually served a little on the warm side, by US standards. My friends there never keep beer in the fridge, it is stored under the cellar stairs and served at cellar temperature. A Kneipe would usually serve it a little cooler. 

 

An alternative to raising the mash temp is to decrease the beta amylase rest time to increase the body, which is what I usually do for Lagers. Either could work. I looked through the thread, but I couldn't find what length rests you used. 

 

Ill bet its delicious. Glad you are enjoying it. Ill echo your observations on serving temp. Other than BMC I dont know of any beer that tastes better under 40-45F. 

Of course that's because you don't want to taste it.

[positiveContact]

60 mins at the first rest (148 I think).  then after raising the temp it sat overnight.

[Brauer]

For slightly more body, I have cut the beta rest to 30-40' (perhaps for a Pale Ale or Bitter), or for still more, 20' (for something like a Brown Ale).

[denny]

Is the acid malt for flavor or pH adjustment?

[positiveContact]

Is the acid malt for flavor or pH adjustment?

 

pH adjustment.  I wasn't under the impression that at those levels it would have a huge flavor impact.  once I took a look at bru'n water I replaced pilsen with acid malt until I was happy with the pH which actually turned out closer to 5.4 I think.

[denny]

Thanks!  Being lazy, I'll just use lactic acid.

[positiveContact]

Thanks!  Being lazy, I'll just use lactic acid.

 

yeah - I see no reason not to go that route.  just replace the acid malt with pilsen.

[denny]

yeah - I see no reason not to go that route.  just replace the acid malt with pilsen.

 

will do

[positiveContact]

I had a nice half liter glass of this today while I grilled some pork.  Really nice.  It is almost all the way clear I think and the taste is great.  I'd say it doesn't taste quite as sweet and almost raisiny as ayinger dunkel but it does have the 833 yeast character which I really like.  I'm thinking my next lager will be a munich export made with the 833.

[neddles]

I had a nice half liter glass of this today while I grilled some pork.  Really nice.  It is almost all the way clear I think and the taste is great.  I'd say it doesn't taste quite as sweet and almost raisiny as ayinger dunkel but it does have the 833 yeast character which I really like.  I'm thinking my next lager will be a munich export made with the 833.

Nice. I have some 833 as well. I think I'm going to do a helles with it.

 

Munich Export: are you thinking [color=rgb(40,40,40);font-family:helvetica, arial, sans-serif;]Ayinger Jahrhundert? I had one of those last night. Was a little nervous as there was no bottle date and I bought it off a warm shelf. It was very very nice. Very bright, crisp, and hoppy.[/color]

Edited by nettles, 25 April 2015 - 12:41 PM.

[positiveContact]

Nice. I have some 833 as well. I think I'm going to do a helles with it.

 

Munich Export: are you thinking [color=rgb(40,40,40);font-family:helvetica, arial, sans-serif;]Ayinger Jahrhundert? I had one of those last night. Was a little nervous as there was no bottle date and I bought it off a warm shelf. It was very very nice. Very bright, crisp, and hoppy.[/color]

 

that's the stuff.  I had some straight from germany and was blown away.  so delicious.  the head on the dunkel seems better than it was even last week.  nice and dense.

 

httpss://lh3.googleusercontent.com/-HXTkc1P5w2U/VTvt-sJ9sDI/AAAAAAAASXw/wLYr9N6UaEM/s800/DSC_0003-002.JPG

Edited by Evil_Morty, 25 April 2015 - 12:43 PM.

[neddles]

I'd like one liter please.

[positiveContact]

I'd like one liter please.

 

it would go down no problem.  just a great drinkable beer.

[HVB]

Man, that beer looks awesome