I'm trying to clone a red oak amber lager
This is what I came up with
10 lb Munich 10l
4 lb two row
1.5 oz Spaltz @60
1 oz Spaltz @20
1 oz Spaltz at 10
Yeast harvested from two bottles of red oak
Any help would be appreciated
How did you get Red Oak up there? Have you sent the brewery an email asking about it? Bottle yeast are likely gonna be quite a bit less flocculant than what they start with. That beer has been in horizontal lagering tanks for some time before it goes to the bottling line. I feel sure they use a commercial available German lager yeast. If you could find out what it is you would be better off with a new culture and a starter.
Edit: right there on the website.
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I would drop the 2-row. Maybe use some Vienna if it needs to be lighter in color. 60 minute only of tettnang. Maybe do a Munich/Tettnang SMaSH first. It would not surprise me if that was it.
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I was thinking something along these lines
12 lb Munich
3 lb pilsner
1 lb caramunich
2 oz tettenag@ 60
Don't know about yeast yet need to see what the home brew shop has
What do you think about this recipe
I was thinking something along these lines
12 lb Munich
3 lb pilsner
1 lb caramunich
2 oz tettenag@ 60
Don't know about yeast yet need to see what the home brew shop has
What do you think about this recipe
For a 6 gallon batch it looks good. Gravity would likely be too high on a 5 gallon batch. Any German lager yeast is gonna get you close.
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Walmart is about the only reason for open or concealed carry that I can get behind. -Randar