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Old 02-03-2013, 12:24 AM   #1
brewinchef_fairfax
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I'm chasing a bready, malty, medium to mid-hi mouth feel, near 6% beer - German inspired.
This is what I came up with while picking the brain of the guy at MLHB shop.

5.25 Gallon batch
60 minute boil
6.6lbs Munich LME
1.0lb Golden Light DME
Wyeast 1007 German Ale
1.0lb Carapils
8oz Liberty Malt - 6 Row Lovibond 25
2oz Willamette @ 55 and 5

Would love to hear thoughts, opinions, ideas. I'm going to try to have it ready in 6 weeks.



 
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Old 02-03-2013, 12:39 AM   #2
MachineShopBrewing
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Looks pretty tasty to me!



 
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Old 02-03-2013, 02:34 AM   #3
brewinchef_fairfax
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I'm psyched to brew it - even more so to drink it.. I might have a keg system by then so I'm excited - but if I have to bottle it I won't be heartbroken.

We discussed that the ingredients were similar to an Altbeir style - though a lot of that is determined in the process as well.

 
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Old 02-03-2013, 05:21 AM   #4
mike_in_ak
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There's info out there that carapils needs to be mashed:

Quote:
Originally Posted by Jrod View Post
From John Palmer "Dextrin Malt 3 L Also known as American Carapils, this malt is used sparingly and contributes little color but enhances the mouthfeel and perceived body of the beer. A common amount for a five gallon batch is 1/2 lb. Dextrin malt has no diastatic power. It must be mashed; if steeped it will contribute a lot of unconverted starch and cause starch haze."

-Cheers

 
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Old 02-03-2013, 05:29 AM   #5
brewinchef_fairfax
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Wow - there's some info to take note of.. Thanks. Do you think it's a temperature and duration kind of thing? Where a steep is only going to last 20 minutes or so at 152- 155 degrees?

**** Now that I'm reading about it there are certainly a lot of opinions on their use...

 
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Old 02-03-2013, 08:31 AM   #6
C-Rider
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This was my first Altbier and it came out pretty good. Nice red color. 1.75 gallon batch bout 16 bottles

Amt Name Type # %/IBU
3 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1 87.7 %
5.0 oz Munich Malt - 10L (10.0 SRM) Grain 2 9.1 %
1.8 oz Carafa II (412.0 SRM) Grain 3 3.2 %
1.00 oz Spalter [4.50 %] - Boil 60.0 min Hop 4 49.6 IBUs
1.0 pkg SafAle German Ale (DCL/Fermentis #K-97) [23.66 ml]
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Old 02-03-2013, 08:39 AM   #7
jcam91
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Quote:
Originally Posted by brewinchef_fairfax View Post
Wow - there's some info to take note of.. Thanks. Do you think it's a temperature and duration kind of thing? Where a steep is only going to last 20 minutes or so at 152- 155 degrees?

**** Now that I'm reading about it there are certainly a lot of opinions on their use...
It doesnt have enough enzymes to convert its own starch to sugar. So what hes saying is you need to mash it with some 2 row or some thing that will convert the starch. Maybe you could do a mini mash with some munich to keep it to your style
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Old 02-03-2013, 03:27 PM   #8
unionrdr
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I add .5lb of carapils to my partial mashes. about 155F for 1 hour in 1-1.5 quarts per pound of grain.
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Old 02-03-2013, 04:25 PM   #9
brewinchef_fairfax
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Ok - I've read a lot of reasons from both sides of the fence.

The grain I have is crushed with the 8oz of Liberty malt. An hour long "mini-mash" gonna bring out anything funky there?
I think I might just do a 30 minute agitated steep on this one and worry about mashing the Carapils later on with the next batch.

 
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Old 02-03-2013, 04:48 PM   #10
MachineShopBrewing
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If you have a homebrew shop near you just go pick up a half pound or so of six row and throw it in with the carapils. That should give you enough enzymes to convert it.



 
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