thataintchicken
Well-Known Member
Here it is... the much awaited Dampfbier Brewday.
recipe as follows:
7 # Pilsner
2 # Munich
1 # Cara-Pils
1.25 quarts/Lb @ 150 for 60 minutes.
90 minute boil
1 oz. Mt. Hood at 60 minutes
.25 oz Tettnanger at 10 minutes
Danstar Munich yeast starter.
looking for a 4.5 - 5 ABV session beer.
Update:The smell is incredible. Thinking this will be a very good brew -- hit the numbers -- pitched the yeast.
Time to wait.
Dampfbier (literally: steam beer) is a centuries-old style from the region of the Bavarian Forest, the southeastern portion of Bavaria, near the Czech border. It is an all-barley ale, usually deep golden to light amber in color, with a unique feature: It is warm-fermented with Weissbier yeast at a temperature above 70°F (21°C), which gives the beer a slightly phenolic aftertaste. Brewed mostly in the summer, it is medium-bodied, very mildly hopped, and low in effervescence.
recipe as follows:
7 # Pilsner
2 # Munich
1 # Cara-Pils
1.25 quarts/Lb @ 150 for 60 minutes.
90 minute boil
1 oz. Mt. Hood at 60 minutes
.25 oz Tettnanger at 10 minutes
Danstar Munich yeast starter.
looking for a 4.5 - 5 ABV session beer.
Update:The smell is incredible. Thinking this will be a very good brew -- hit the numbers -- pitched the yeast.
Time to wait.