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Old 06-01-2009, 01:50 PM   #1
Heckle
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Default Want to brew a Hofbrau

I want to make a Horbrau batch and I am wondering if there are any kits for this. This would be my second batch of brew. My first batch was a Kolsch that I made from a kit.

Any advice or suggestions?

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Old 06-01-2009, 01:59 PM   #2
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I didnt think it was a beer style, but rather a fancy name for a brewery?

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Old 06-01-2009, 02:32 PM   #3
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A Hofbrau what? Oktoberfest? Weisse? Dunkel? Festbier?

Narrow it down a bit, and welcome to HBT!

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Old 06-01-2009, 02:42 PM   #4
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From Wikipedia:

The Staatliches Hofbräuhaus in München (literally state court-brewery in Munich, also Hofbräu München) is a brewery in Munich, Bavaria, Germany, owned by the state government. The Hof (court) comes from the brewery's history as a royal brewery in the Kingdom of Bavaria.

Indeed, Hofbräu is simply a beer brewed at the Hofbräuhaus. As Whiskey suggests, they make several different kinds of beer. Which one interests you?

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Old 06-01-2009, 03:48 PM   #5
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Not to hijack the thread, but I'm heading to Munich in the second half of August, and will be drinking at the famed Hofbrauhaus! Woo-hoo!

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Old 06-01-2009, 07:04 PM   #6
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Not any of the specialty Hofbrau's. I guess it would be the original lager. Used to drink it when I was in Stuttgart. Sorry if I am vague. Out of the different variations, it would be the original. If nothing else, what would be the best one to try?
Had a label like this..

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Old 06-01-2009, 07:57 PM   #7
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Yeah Original is pretty damn good, check your local beer store they may carry it. I remember Hofbrau Original being brilliant straw in color, crisp light body, but oddly bitter for a Munich lager. I believe that Original is a Helles style wise, so you could start there recipe wise.

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Old 06-01-2009, 08:19 PM   #8
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Here's a kit. If you want to use dry yeast, I'd recommend purchasing Saflager W34/70 (2 packs... and rehydrate them for pitching) separately for the yeast. You need to ferment this cold from start to finish (~50°F, and if doing a diacetyl rest, 60-65°F for a day or two when fermentation is dying down) and then rack it to secondary, slowly lower the temp. and lager it for about 6 weeks @ ~33-34°F.
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Old 06-04-2009, 04:49 AM   #9
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Definitely a Münich Helles Lager style (Hofbrau Original). A very difficult style to copy in an extract brew because of the German style of decoction mashing. Also, it can be difficult for some homebrewers to lager correctly, too.

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Old 05-04-2010, 09:06 AM   #10
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I'm reviving this topic. Could you suggest an all-grain or partial-mash clone recipe for this beer? I'm mainly concerned about the hops. Should I just use German hops like Tettnanger I'll be fine?

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