Wittenberg Germany beer

[WilliamSlayer]

I had a friend of mine mention the beer from this town in Germany. He was interested in brewing a clone of the beer, but I had never heard of it before! Has anyone got a clone recipe or a clue as to the grain bill and hops from this brewery? Or just East German breweries in general? Any help would be greatly appreciated!

 

[unionrdr]

Seems to me there was one floating around for Werzberger?...or the E German Kottbusser some of us are brewing in the thread by that name.

 

[WilliamSlayer]

I did a search for both of those... and got nothing?

 

[unionrdr]

Here's a link to the kottbusser thread; https://www.homebrewtalk.com/f14/kottbusser-style-deserving-revival-507504/

 

[WilliamSlayer]

Here's a link to the kottbusser thread; https://www.homebrewtalk.com/f14/kottbusser-style-deserving-revival-507504/

I appreciate the thought union! Hoping to get a few details specifically on East German hops preferences? Any thoughts on that? I am guessing that I will just go with a pilsner bass, so I am hoping to dial in the yeast and hops for a more genuine taste.

 

[WilliamSlayer]

Here's a link to the kottbusser thread; https://www.homebrewtalk.com/f14/kottbusser-style-deserving-revival-507504/

I appreciate the thought union! Hoping to get a few details specifically on East German hops preferences? Any thoughts on that? I am guessing that I will just go with a pilsner base, so I am hoping to dial in the yeast and hops for a more genuine taste.

 

[unionrdr]

I think we listed recipes in this thread someplace? Her's mine again, anyway;
**Kottbusser**
PB/PM BIAB ale
4oz) Acidulated malt
3lbs) Bohemian pilsner malt
4oz) Carared
12oz) Flaked oats
4oz) Rice hulls
3lb) Wheat malt
3lb) Plain pilsner LME
.65oz) Magnum hops, 60mins
.6oz) Hallertauer hops, 3 minutes
1oz saaz) 3 minutes
1.3oz) Honey
.6oz) Unsulphured Golden molasses
1/2) Whirlfloc tablet, 15 minutes
1tube) WL029 Kolsch yeast in small starter
Mash grains @ 154F for one hour. Dunk sparge @ 170F for 10 minutes. This allows stirring the grains in the nylon bag. Better efficiency results from getting boil volume with sparge added to main wort rather than water top off in BK. Honey & molasses can be added @ flame out or secondary. Or even when initial fermentation in primary is just done.

 

[WilliamSlayer]

Couldn't find any more info, so I came up with this. Brewing on Friday!



Recipe: Poor Man's East German Lager


Recipe specifics:



Style: Dortmunder Export

Batch size: 5.5 gal

Boil volume: 4.0 gal

OG: 1.063

FG: 1.016

Bitterness (IBU): 31.2

Color (SRM): 5.4

ABV: 6.2%



Grain/Sugars:



13.00 lb Weyermann Pilsner, 92.9%

1.00 lb Crystal 10L, 7.1%



Hops:



1.00 oz Magnum (AA 13.5%, Pellet) 60 min, 30.7 IBU

0.50 oz Tettnanger (AA 2.4%, Pellet) 5 min, 0.5 IBU

0.50 oz Tettnanger (AA 2.4%, Pellet) 0 min, 0.0 IBU



Yeast/Misc:



Danish Lager yeast, 1.0 unit(s), Yeast

Whirlfloc Tablet, 1.0 unit(s), Fining , boil 10 min



-----

 

[WilliamSlayer]

As an update to this thread, I brewed this batch but was not able to control the temperature as well as I wanted. As a result, my batch developed an awful phenol of old band aid taste! sigh. I will have to try this experiment again another time.

 

[unionrdr]

I used WL029 Kolsch yeast, as it gives lager-like balance & a crisp finish. And it's sweet spot is 65-69F. It's also the yeast many others use for kottbusser & other lager-like ales.