DrNeato

Recipes 

http://books.google.co.uk/books?id=9xgZAAAAYAAJ&dq=%22The+Art+of+Brewing%22, +by+David+Booth&printsec=frontcover#v=onepage&q=be rlin&f=false

Page 41, or search for "Berlin" in the small section on the left. Could translate that (to homebrew measurements), or find someone who has if you really want to brew with tradition... now to find the local Publican.

ChugachBrewing

Recipes 

Interesting. I'll read up over break.

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DrNeato

Recipes 

Hey, so I was thinking of doing Lager yeast for a preliminary batch, thoughts?

ChugachBrewing

Recipes 

What's the goal of doing a lager yeast? Lager temps or ale temps? Lacto?

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Chugach Brewing Co.
One fine beer at a time.

DrNeato

Recipes 

I plan on doing a sour mash, so the PH will be low anyway. The sugars just need to be dealt with. I've seen a lot of us-05 and wheat yeasts, but I thought I'd try some lagering. Looking for a SUPER clean flavor profile maybe to help lend to the 'brightness'.

ChugachBrewing

Recipes 

I checked out the google book. Doesn't really seem like a recipe that would lend itself to being sour. Need to hammer down a brew date, though.

FYI, The following dates are potential brew-dates for me (and maybe the club?) Jan 26, Feb 9, March 2, 9, May 4th, or May 25-Jun1. That's when the house is empty. I'm probably going to try 60 gallons of Lambic May 4th - with an authentic 2-day mashing schedule.

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Chugach Brewing Co.
One fine beer at a time.

DrNeato

Recipes 

I'd be down with Feb 9th or anytime in March. That way I can get in on that Lambic too (if you'll let me).

ChugachBrewing

Recipes 

Sounds good. It will really be a "mill and wait" kind of day. I plan on letting the mash sour for 4 days before fermenting without a boil. I'll shoot for Feb 9.
As for the lambic, anyone is welcome as long as they put in the labor. It is definitely going to be a pain in the captain's quarters.

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Chugach Brewing Co.
One fine beer at a time.

DrNeato

Recipes 

What sort of grain/etc should I bring for my share for this?

ChugachBrewing

Recipes 

I was thinking a 40-60 blend of wheat and pils. Thoughts? I'll send out an email later with specifics, especially since it will be more of a mill, mash, wait. Do you have a heating pad?

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Chugach Brewing Co.
One fine beer at a time.