2014: A year of German beers! - Page 2 - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > General Beer Discussion > 2014: A year of German beers!

Reply
 
Thread Tools
Old 08-06-2013, 07:48 PM   #11
TrustyOlJohnson
HBT_SUPPORTER.png
 
TrustyOlJohnson's Avatar
Recipes 
 
Jan 2013
Champaign, IL
Posts: 1,011
Liked 158 Times on 139 Posts


Ive considered an Alt in April. Is that appropriate? When is Karneval. The Hefeweizen might be in August. When should yhe Kölsch be ready??

 
Reply With Quote
Old 08-06-2013, 07:57 PM   #12
funnycreature
Beer Crafter, Metalhead \m/
HBT_LIFETIMESUPPORTER.png
 
funnycreature's Avatar
Recipes 
 
Mar 2013
Harpers Ferry, West Virginia
Posts: 1,059
Liked 191 Times on 162 Posts


Quote:
Originally Posted by johnpcook1 View Post
Ive considered an Alt in April. Is that appropriate? When is Karneval. The Hefeweizen might be in August. When should yhe Kölsch be ready??
Karneval is end at the of February but officially starts on 11/11 the year before. I just bottled a Kölsch a week ago that I made 3 weeks earlier. It can/should be conditioned for ~4 weeks or so, almost comparable to a lager.
Alt would be the same time frame, just a different region.
Hefe in August sounds heavenly!
Berliner Weisse is also a nice light beer for summer time.

Just two corrections: It's "Doppelbock" and "Oktoberfest".

Here's my Kölsch recipe based on input from this forum and a German recipe site (decoction volumes were too small so use at least 30% more, maybe even up to 50%). It tasted great and authentic during bottling and I'm anxious for the final result:

Quote:
Recipe: Heimat Kölsch
Brewer: Sven
Asst Brewer:
Style: Kölsch
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 7.83 gal
Post Boil Volume: 7.02 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.60 gal
Estimated OG: 1.048 SG
Estimated Color: 3.5 SRM
Estimated IBU: 28.0 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 78.8 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
8 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1 72.7 %
2 lbs 12.0 oz White Wheat Malt (2.4 SRM) Grain 2 25.0 %
4.0 oz Acid Malt (3.0 SRM) Grain 3 2.3 %
2.00 oz Hallertauer [4.30 %] - Boil 60.0 min Hop 4 26.0 IBUs
0.50 tsp Yeast Nutrient (Boil 15.0 mins) Other 5 -
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 6 -
0.25 oz Saaz [2.90 %] - Boil 10.0 min Hop 7 0.8 IBUs
0.25 oz Tettnang [8.00 %] - Boil 5.0 min Hop 8 1.2 IBUs
2.0 pkg German Ale/Kolsch (frozen stock) (White Yeast 9 -


Mash Schedule: Decoction Mash, Double
Total Grain Weight: 11 lbs
----------------------------
Name Description Step Temperat Step Time
Maltose rest Add 21.77 l of water at 149.2 F 143.0 F 90 min
Dextrinization Decoct 6.89 l of mash and boil it 162.0 F 30 min
Mash Out Decoct 3.00 l of mash and boil it 168.0 F 20 min

Sparge: Batch sparge with 2 steps (Drain mash tun, , 3.65gal) of 168.0 F water
Notes:
------
Left valve of mash tun open after purging hot water. During mash-in some liquid got lost and I replaced it with 1 gal of 143F water and added 12 oz of Pilsner malt and 4 oz of wheat malt.

Decoction volumes given by Beersmith were way off. Needed to pull grains twice more to reach the dextrinization temperature. Temperature of the decoction most likely increased too quickly since the burner is very powerful.

Did diacetyl rest on 7/4 overnight at 19 C.

Set temp to 16.5 C on 7/16.

Set temp to 15 C on 7/17.

Transfer to secondary on 7/18 and put in fridge (~40-44F).
__________________
Brütal Brews - Infüsing Craft Beer with Metal since 2013

Check out my wife's etsy store where she offers soaps made with my beer!

 
Reply With Quote
Old 08-06-2013, 08:03 PM   #13
TrustyOlJohnson
HBT_SUPPORTER.png
 
TrustyOlJohnson's Avatar
Recipes 
 
Jan 2013
Champaign, IL
Posts: 1,011
Liked 158 Times on 139 Posts


Karneval begins in November and ends in February or March!! How bout I make a traditional beer for Karneval and have it available for November!!

 
Reply With Quote
Old 08-06-2013, 08:10 PM   #14
TrickyDick
HBT_LIFETIMESUPPORTER.png
 
TrickyDick's Avatar
Recipes 
 
Feb 2010
near Orlando, FL
Posts: 2,987
Liked 218 Times on 180 Posts


Awesome idea! I like it a LOT! I also like ales, but dove in earlier this year, similar to your plan, into lagers. Shooting for four this year, three brewed already.

What yeast have you selected, or are you getting fresh yeast for each brew? I picked 838, but think I'm going to switch to 833.

How does your existing beer taste? Any flaws? I had DMS in my first two because of problems getting my burner to efficiently burn. Fixed that.

I don't know if i could do a whole year worth of lager, but I like your enthusiasm. I'm not so familiar with all the styles (dunkels, schwarzbiers, and alts) but curious. Not a huge rauchbier fan for the fall, but have you considered a regular strength bock? Another thought, for summer possibly or fall football season, is to do a variation on Charlie P's quarterBock recipe (from the companion book i believe). and make a low calorie bock diluted with boiled chilled water with a portion of the batch since you're doing 10 gallon brews.

TD

Edit - oh yeah, and kolsch is a great one to add to the lineup as already suggested.

 
Reply With Quote
Old 08-06-2013, 08:21 PM   #15
TrustyOlJohnson
HBT_SUPPORTER.png
 
TrustyOlJohnson's Avatar
Recipes 
 
Jan 2013
Champaign, IL
Posts: 1,011
Liked 158 Times on 139 Posts


[QUOTE=

January- Eisbock
February - Kölsch
March - Dunkel
April - Alt
May - Maibock
June - Pilsner (10 gallon)
July - Schwarzbier
August - Hefeweizen or Berliner Weisse
September - Oktoberfest (10 gallon)
Helles (10 gallon)
October - Rauchbier
November - Dortmunder

[/QUOTE]

Updated and corrected. Thank you for the Kölsch recipe. That is actually what I wish to do, collect recipes from HB talk members.

Lets keep going!!

 
Reply With Quote
Old 08-06-2013, 08:24 PM   #16
funnycreature
Beer Crafter, Metalhead \m/
HBT_LIFETIMESUPPORTER.png
 
funnycreature's Avatar
Recipes 
 
Mar 2013
Harpers Ferry, West Virginia
Posts: 1,059
Liked 191 Times on 162 Posts


Just googled for "Weihnachtsbier" which would be good for December. Never made one, never had one:

http://www.germanbeerinstitute.com/Weihnachtsbier.html

__________________
Brütal Brews - Infüsing Craft Beer with Metal since 2013

Check out my wife's etsy store where she offers soaps made with my beer!

 
Reply With Quote
Old 08-06-2013, 08:31 PM   #17
kingwood-kid
Recipes 
 
Jul 2008
houston
Posts: 1,548
Liked 110 Times on 99 Posts


I'd make it a year of Doppelstickes. A Gose would be a solid addition as well.
__________________
Say no to intolerance: love gluten and lactose.

 
Reply With Quote
Old 08-06-2013, 08:34 PM   #18
TrustyOlJohnson
HBT_SUPPORTER.png
 
TrustyOlJohnson's Avatar
Recipes 
 
Jan 2013
Champaign, IL
Posts: 1,011
Liked 158 Times on 139 Posts


My first lagers were a Schwarzbier and an AB Amber Bock clone. Both of which did real well, but I didnt like the S 33(23?) saflager I used for the Amber Bock clone. The Schwarzbier is awesome ( whats left if it). I brewed 11 gallons of Oktoberfest in late April ( forgive me). Will bottle in 2 weeks. Taste tests so far, its amazing!! Lagered for bout 10 weeks.

Ive brewed 18 batches since September, so I know I can keep pace.

I plan on getting jus a few "house" German strains, using, washing and keep on goin. I'll plan which ones once I know what the brew sched looks like.

Im doing this to embrace German beers and brewing techniques and better manage my grain and yeast inventories. Think $$$$ savings

 
Reply With Quote
Old 08-06-2013, 09:18 PM   #19
Schemy
 
Schemy's Avatar
Recipes 
 
May 2011
Omaha, NE
Posts: 784
Liked 104 Times on 74 Posts


I'm brewing a Roggenbier soon. Never had one, but really dig rye, so I figured what the hell. I'll let you know how that turns out.

Edit: Plus I really like this idea. Very cool brewing experiment.
__________________
Homebrewers Local 402
www.local402brewers.org

Schemy

 
Reply With Quote
Old 08-06-2013, 11:53 PM   #20
TrustyOlJohnson
HBT_SUPPORTER.png
 
TrustyOlJohnson's Avatar
Recipes 
 
Jan 2013
Champaign, IL
Posts: 1,011
Liked 158 Times on 139 Posts


Quote:
Originally Posted by Schemy
I'm brewing a Roggenbier soon. Never had one, but really dig rye, so I figured what the hell. I'll let you know how that turns out.

Edit: Plus I really like this idea. Very cool brewing experiment.
Is there unique brewing equipment I would need for some German beers? Im already brewing all grain and have done a couple decoction mashes. Doing yeast starters. Washing yeast. Lagering with temp controllers, etc.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
German Equivalents for These non-German Beers? pauljmccain General Beer Discussion 8 11-13-2013 05:39 PM
Year old German Magnums bighorn_brew General Beer Discussion 3 03-12-2013 01:10 AM
German Beers electric_beer Recipes/Ingredients 10 01-28-2011 02:25 AM
German Beers billk911 Extract Brewing 2 01-30-2009 11:30 AM
German Beers billk911 Beginners Beer Brewing Forum 2 01-30-2009 05:15 AM


Forum Jump