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Erdinger dunkel clone. Just cant nail it.
Mine would be a dank, sticky, clear but dark double IPA. Something along the lines of G'knight from Oskar Blues. I haven't even attempted one yet as my hoppy beers still need some work.
Clones for two of my favorite beers...
1. Fuller's London Pride - followed the recipe exactly per the "Can You Brew It" podcast but the marmalade element of the bottled version never appears. Gonna try A09 Pub Ale yeast next as somewhere I read that while 002/1968 is a Fuller's strain, it is not what they use for ESB/Pride/Chiswick and A09 is.
For me, its a Belgian Quad (Strong Dark Ale). I've tried to brew one 5 times now and each time it's been, well, unsatisfactory. Too thin. Too bland. Too sweet. Too hot. For some reason, I can't figure that puppy out.
I am not sure I would call it a White Whale yet, because I have never tried to brew it, but St. Bernardus Abt 12 is a target and motivator of mine. Several years ago I was able to sample some next to Westvleteren 12 ("best beer in the world") and I preferred the St. Bernardus a bit more (nice that I can get a 750ml bottle for $12 at the local Total Wine!).
Something that changed my last IPA radically was dip-hopping instead of whirlpool/hop-stand. Here it is:
https://www.brewersfriend.com/homebrew/recipe/view/736484/st-augustine-of-hoppi-dipa
The hop stand is actually the dip-hop. I put hops in the fermenter while the wort is coming up to a boil. When wort hits 170F, I put 1 1/2 quarts of hot wort in the fermenter and sealed it up. The cat pee aroma coming out of the airlock was intense! But the cat pee aroma in the beer was almost non-existent, and the pine-citrus aroma and flavor were fantastic. Several of my beer tasters felt it was the best iteration of this beer that I have made since I started making it four years ago. Anyway, after the boil, I ran the chilled beer straight to the fermenter on top of the dip hop, finished the chill to 65F and pitched the yeast. After a week, moved it to the keg for the dry hop.
The dry hop is done by having them in a CO2-purged keg, then closed transfer beer, and immediate chill in the keezer to 36F, after 2 days I put it on gas and force carbed at 30PSI overnight, then turned it down to 12PSI for a week.
Weast 3068 produces more banana at higher temps and more clove at lower temps. I also like more banana than clove. Sometimes I get these and all I taste is clove - those are the ones I don’t like. I still say the best hefe I ever made was during my first year or two of brewing. 100% wheat dme, hallertauer hops, fermented in July back in a time and place where I didn’t have air conditioning. It was probably 90 degrees or more.I've yet to brew a hefeweizen I thought nailed my preferences. I like a lot of banana but it still needs balance with clove. I either end up with too much banana or too much clove. I haven't found the right fermentation temperature profile for what I consider the perfect character but I also haven't brewed enough to give myself the opportunity.
Lagers are certainly not a standard to judge somebody’s ability by. I know plenty of brewers who do not make lagers and are excellent brewers. I know people who only make English Ales. I know people who only make Belgian beers. I know people who only make pale ales and IPAs.I haven't even tried a lager yet. I'm not set up for temperature controlled fermentation.
I'll consider myself a good homebrewer when I am set up, and can consistently crank out clean, clear, crisp, repeatable light lagers.
My holy grail.
You have to at least step mash. The Germans do a decoction mash. That’s the key to the maltiness.Truth^^^
I've generally been successful in (eventually) being able to brew a given style that eventually meets my goal.
BUT.... the perfect Helles has always been my elusive butterfly. I've got all the ingredients set to go next weekend, and will be building and decanting a 2+ liter fresh starter of 1st generation Ayinger strain yeast starting Tuesday to be at krausen by Friday with 2 growth stages.
Wish me luck.
I've brewed this a couple of times and it has turned out great. Cream of Three Crops (Cream Ale) I have also used 34/70 warm and it was OK, next time I'm going to try Lutra Kveik at 85 and see how that turns out. It is supposed to be very lager like at those temps.I’m researching these experiments and threads about fermenting lagers with 34/70 warm. People claim to be getting great results. And I’ve been reading all about cream ales, which was the American brewers response to lager beer.
Thats a pretty good looking recipe. I’ve never used corn and rice. I just use corn.I've brewed this a couple of times and it has turned out great. Cream of Three Crops (Cream Ale) I have also used 34/70 warm and it was OK, next time I'm going to try Lutra Kveik at 85 and see how that turns out. It is supposed to be very lager like at those temps.
Or, a 1/2 tsp of Amylase. I didn't the last time I brewed it and it still came in under 1010. I think I did 5 lb pilsner, 2 lb flaked corn and 14 oz of Uncle Benz instant rice (that was the size of the box). A super pale light and tasty cream ale. Good stuff Maynard.Thats a pretty good looking recipe. I’ve never used corn and rice. I just use corn.
With that much adjunct, I would think about replacing some of that 2 row with some 6 row.
With that much adjunct, I would think about replacing some of that 2 row with some 6 row.
Ahh okay, so what do you call a NEIPA made in California?
Schwäbisch Döner. I've tried to make it a few times but so far I haven't been able to recreate the experience.
My other white whale is authentic Schwäbisch Döner. I've tried to make it a few times but so far I haven't been able to recreate the experience.
Echt Schwäbisch Döner is made from scratch every morning with fresh, seasoned raw meat piled high on a vertical spit and served on fresh-made Fladenbrot baked with a sprinkle of schwarzkummel on top.I've never heard of such a thing as "Schwäbisch Döner", but given that the Schwaben (the people) are generally known to be notoriously thrifty and cheap, I'd have to guess it was a flatbread with leftover ham?
Sounds like Swarma or El Pastor, I bet it is good too. (drooling)Echt Schwäbisch Döner is made from scratch every morning with fresh, seasoned raw meat piled high on a vertical spit and served on fresh-made Fladenbrot baked with a sprinkle of schwarzkummel on top.
Far from being cheap, Schwabs only open up their wallets for the good stuff, i.e., Mercedes-Benz, Porsche, Bosch, Maultaschen, Weissbier, etc.
I felt the same while using wyeast 3068. Then I used wyeast 3058 Bavarian wheat.I've yet to brew a hefeweizen I thought nailed my preferences. I like a lot of banana but it still needs balance with clove. I either end up with too much banana or too much clove. I haven't found the right fermentation temperature profile for what I consider the perfect character but I also haven't brewed enough to give myself the opportunity.
I'm too new to have a white whale, but I can say that a red beer escaped me.
There's always the option of brewing an extract, even though you've switched to all grain. I'll do it maybe once every other year or so if I need a quick fix to a "low beer" light on the kegerator. It's still a valid way to make beer, although a bit more restrictive in recipes and more expensive for ingredients. OTOH, the brew day sure goes a lot faster.When I first started brewing I followed and extract recipe that included fermenting with strawberries. It was absolutely amazing! A solid blonde ale with a whisper of strawberry at the end. Since switching to AG, I've never been able to get that recipe down. I try about once a year and it escapes me yet again.
There's always the option of brewing an extract, even though you've switched to all grain. I'll do it maybe once every other year or so if I need a quick fix to a "low beer" light on the kegerator. It's still a valid way to make beer, although a bit more restrictive in recipes and more expensive for ingredients. OTOH, the brew day sure goes a lot faster.
I wonder if you can brew one and use some Strata hops in a dry hop. I have yet to use them, but they supposedly have a strawberry flavor to them.When I first started brewing I followed and extract recipe that included fermenting with strawberries. It was absolutely amazing! A solid blonde ale with a whisper of strawberry at the end. Since switching to AG, I've never been able to get that recipe down. I try about once a year and it escapes me yet again.
I wonder if you can brew one and use some Strata hops in a dry hop. I have yet to use them, but they supposedly have a strawberry flavor to them.
I may actually try this. I've been going around and around on what I want to brew next. Be a good way to test drive the Strata...
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