monkeymath
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Very interesting thread! I can't say I usually care that much if my homebrew has 4 or 5 percent abv, but it does seem like an interesting challenge - and a 3-3.5% brew would indeed make for a great option if the other homebrew on hand is a 6%+ beer.
I guess some of you know the Bavarian brewery "Schönramer". I recently went to the restaurant attached to the brewery and tried most of their beers. While all were very good, one to stand out was their "Surtaler Schankbier", a 3.5%abv lager of bright golden colour. It was a warm day spent hiking, so this was the perfect beverage in that situation. Light, but not watery; like a Helles with reduced sweetness.
The menu disclosed that the beer had a Stammwürze of 9° plato and was made using 15% specialty malts. So that goes in a similar direction to the common approach in this thread: lots of specialty malts and low attenuation.
I tried to gather some more information on it, in order to spin up something similar, but couldn't find too much.
The shop says it has 18 IBU and lists barley malt and caramel malt in the ingredients (a strange distinction, as the caramel malt is certainly also made from barley). The description on the brewery's website attributes its rich taste to "toasted (or 'roasted') specialty malts", which rather sounds like Victory malt or something instead of crystal malt.
Any suggestions? I couldn't find too much on lagers in this thread. I know light lagers are quite popular in the US, but I think they're typically much less flavourful than this Surtaler Schankbier.
I guess some of you know the Bavarian brewery "Schönramer". I recently went to the restaurant attached to the brewery and tried most of their beers. While all were very good, one to stand out was their "Surtaler Schankbier", a 3.5%abv lager of bright golden colour. It was a warm day spent hiking, so this was the perfect beverage in that situation. Light, but not watery; like a Helles with reduced sweetness.
The menu disclosed that the beer had a Stammwürze of 9° plato and was made using 15% specialty malts. So that goes in a similar direction to the common approach in this thread: lots of specialty malts and low attenuation.
I tried to gather some more information on it, in order to spin up something similar, but couldn't find too much.
The shop says it has 18 IBU and lists barley malt and caramel malt in the ingredients (a strange distinction, as the caramel malt is certainly also made from barley). The description on the brewery's website attributes its rich taste to "toasted (or 'roasted') specialty malts", which rather sounds like Victory malt or something instead of crystal malt.
Any suggestions? I couldn't find too much on lagers in this thread. I know light lagers are quite popular in the US, but I think they're typically much less flavourful than this Surtaler Schankbier.