2014: A year of German beers!

[mlakota]

Love me some German beers. Sounds like your in for quite the fun brewing year. Keep the tread updated so we all can follow along, johnpcook1.

 

[TrustyOlJohnson]

I thought this would be a fun challenge!


Any books that can be recommended? I have Brewing Classic Styles on the way and several other recipe books, articles from BYO, etc.???

 

[progmac]

That trippelbock sounds impressive! At this point, lets jus say the schedule is ambitious, but doable. Can you see any ways to make the schedule more "appropriate"?

if those are all you are brewing, it seems doable. just think that you'll need at least six weeks for each, so you'll have some fermenting while others are lagering, which means you need two temperature controlled spaces. do you have the fermentation chamber/freezer space?

 

[TrustyOlJohnson]

I have a fridge with a temp controller that I primary ( sometimes secondary) in. I can put 2 carboys in that and I keep my jars of wort in the top. I have a chest frezzer that will hold 4 carboys that I lager in or cellar bottled beer when Im not lagering. Its temp controlled as well. I have a fridge that I keep "commercial research " in as well as beers im about to drink and hops and yeast and washed yeasts and infusions. It sits at about 38 deg (the hops go in the upper freezer). I can put a temp contoller on this if I need to call it into duty. I have a small chest freezer that i keep food in (this sounds bad doesnt it ). He food freezer is just for, well, food we eat lol

 

[Dirty25]

Looks like you have a good list

 

[Braufessor]

If you pm me your e-mail, I can send you 3-4 recipes I brew on a particularly regular basis. Love your idea. I am a huge fan of german lagers and have meant to branch out into more varieties, so this is very cool. These are the 4 I brew quite regularly, and could send you the recipes for if you are interested.
Pilsner, Dortmunder, Oktoberfest, Helles


All 4 have done pretty well in competitions and received good feedback.... and most importantly - i like em, and my friends drink them up faster than I can brew them. Might be a starting point for you or in conjunction with other suggestions you get.

Also, I would recommend checking out the Podcast "The Jamil Show" through the Brewing network, it is also accessible on iTunes.... Scroll back through all the shows and you will find shows dedicated to individual beer styles including all the ones you are talking about doing. General info, plus suggested recipes, etc.

 

[W0rthog]

I like this book that covers Bocks. Since you have a couple on your list, it may help.

http://www.amazon.com/gp/aw/s/ref=is_box_?k=Bock

 

[TrustyOlJohnson]

Already see the value in The Jamil Show. Listened to the episode on Eisbock. Good info. There may be episodes to cover most beers on this list !!!

 

[TrustyOlJohnson]

I like this book that covers Bocks. Since you have a couple on your list, it may help.

http://www.amazon.com/gp/aw/s/ref=is_box_?k=Bock

Thanks for the reference. Its ordered and on its way.

 

[progmac]

of course, check out brau kaiser if you haven't already

 

[TrickyDick]

This is exactly what Im striving to do. Traditional German beers, brewed at the "right" time, to be served at the "right" time, using German malts, hops and yeast strains, in accordance to German purity law. Thats the goal anyway lol!!

Care to share the Oktoberfest recipe?

 

[Schemy]

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.

Not that I know of. If you are able to ferment low and lager, you're ahead of where I am. I don't have the capability to keep my fermentation low enough currently.

 

[funnycreature]

If you really want to stick to the Reinheitsgebot you can't use sugar for carbonation. You'd have to use the Kräusening technique. But you're most likely kegging anyway, right?

 

[TrustyOlJohnson]

Care to share the Oktoberfest recipe?

The Oktoberfest is a recipe fromTuxedo Park Brewers in Indianapolis and when I get home, I will post it here. I'll talk with them first and make sure it ok.

 

[TrustyOlJohnson]

If you really want to stick to the Reinheitsgebot you can't use sugar for carbonation. You'd have to use the Kräusening technique. But you're most likely kegging anyway, right?

No, i dont keg yet but know that I will prob have to simply for space when lagering (I can only hold 4 glass carboys in the large chest freezer right now/maybe 8 kegs?) A keg will also help with the freezing portion of the Eisbock. As far as conditioning, yes, final conditioning in bottles using washed yeast that has gone through a recent starter cycle (for my lagers) combined with galt, to krausen. I currently have 26 cases of washed bottles ready to be filled. At least 12 of those will be by December.

 

[TrickyDick]

The Oktoberfest is a recipe fromTuxedo Park Brewers in Indianapolis and when I get home, I will post it here. I'll talk with them first and make sure it ok.

Thanks!

I brewed one now on week 8 lagering in keg (no krausening for me), and aside from the DMS that I'm going to try to scrub out, its lacking malt depth, which I attribute to a simple malt bill of pils, Vienna, and Munich malt but I foolishly chose to forego the decoction mash in favor of a step mash, and the flavor really suffers, whereas my doppelbock which employed a massive and thick decoction of probably 75% of the grain (but only a single decoction) has an incredible malt flavor (in the pre-pitch wort sample) that I've never come close to before. Next time I do one will probably try a decoction or increasing the complexity of the grain bill.

Anyway, back on topic, thanks in advance if you can or cannot get permission, even if for nothing else but a comparison.

TD

 

[progmac]

No, i dont keg yet but know that I will prob have to simply for space when lagering (I can only hold 4 glass carboys in the large chest freezer right now/maybe 8 kegs?) A keg will also help with the freezing portion of the Eisbock. As far as conditioning, yes, final conditioning in bottles using washed yeast that has gone through a recent starter cycle (for my lagers) combined with galt, to krausen. I currently have 26 cases of washed bottles ready to be filled. At least 12 of those will be by December.

You could also consider condition with speise to avoid some of the hastle and uncertainty of trying to prime with actively fermenting wort

 

[TrustyOlJohnson]

I'm learning something here. Galt, as I understand, is a calculated amount of unfermented wort (cooled wort set aside prior to yeast being added) that is added back into the fermented wort (beer) at bottling time. In ales, there is enought yeast present for carbonation. Spiese, is an amount of wort, not set aside from earlier but made and added at the time of bottling. A lager would also have to have yeast introduced to help in the conditioning. Spiese would work for me. I made a 5 gallon batch of 1.040 wort from 2 row that I canned in quart jars and use for yeast starters and will be usin for bottle conditioning soon as I finish out 2013. I will be making a 5 gallon batch of 1.040 wort soon from German 2 row for starters and conditioning soon in preparation for this brewing schedule. I could use that.

 

[funnycreature]

I'm learning something here. Galt, as I understand, is a calculated amount of unfermented wort (cooled wort set aside prior to yeast being added) that is added back into the fermented wort (beer) at bottling time. In ales, there is enought yeast present for carbonation. Spiese, is an amount of wort, not set aside from earlier but made and added at the time of bottling. A lager would also have to have yeast introduced to help in the conditioning. Spiese would work for me. I made a 5 gallon batch of 1.040 wort from 2 row that I canned in quart jars and use for yeast starters and will be usin for bottle conditioning soon as I finish out 2013. I will be making a 5 gallon batch of 1.040 wort soon from German 2 row for starters and conditioning soon in preparation for this brewing schedule. I could use that.

I have done the Kräusening twice now and both times I've set aside about half a gallon of wort after boiling. Kai even uses whatever comes out of his trub left in the brew kettle after filtering through a paper towel. I've also always added a few milliliters of yeast slurry that I saved from primary, just in case. You will likely be fine just adding the wort though as source for fermentables! :rockin:

 

[progmac]

I'm learning something here. Galt, as I understand, is a calculated amount of unfermented wort (cooled wort set aside prior to yeast being added) that is added back into the fermented wort (beer) at bottling time. In ales, there is enought yeast present for carbonation. Spiese, is an amount of wort, not set aside from earlier but made and added at the time of bottling. A lager would also have to have yeast introduced to help in the conditioning. Spiese would work for me. I made a 5 gallon batch of 1.040 wort from 2 row that I canned in quart jars and use for yeast starters and will be usin for bottle conditioning soon as I finish out 2013. I will be making a 5 gallon batch of 1.040 wort soon from German 2 row for starters and conditioning soon in preparation for this brewing schedule. I could use that.

I learned something here, too. I was completely unfamiliar with the term Galt and I always thought of Spiese as unfermented wort set aside on brew day and dumped in on bottling day.

I think a lot of us don't reintroduce yeast when bottling a lager unless it has been lagering for a while. To me, a while is more than 6 weeks.

 

[TrustyOlJohnson]

Cool! Yeah, lots to learn here, and correct me if Im wrong on something. Jus got off the phone with Tuxedo Park Brewers. They gave me permission to put their Oktoberfest recipe on here, so hopefully I'll get that done this weekend. Since Im bottling my Oktoberfest next weekend, Im gonna do a starter and revive my washed yeast and we think a tbsp of cold crashed slurry in each bottling bucket outta be enough for carbonation. I know if adding dry, Ive used 2 g of dry yeast, rehydrated and added with the bottling sugar. It worked well in my other lagers. SO 5 I think.

 

[TrickyDick]

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

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

Thanks for the link! Been having fun checking out the site!

TD

 

[TrustyOlJohnson]

I have visions of enjoying a doppelbock, a weihnachtsbockbier, and a year old eisbock on Christmas 2014 Sounds like a good Christmas to me lol

 

[TrustyOlJohnson]

I'm learning something here. Galt, as I understand, is a calculated amount of unfermented wort (cooled wort set aside prior to yeast being added) that is added back into the fermented wort (beer) at bottling time. In ales, there is enought yeast present for carbonation. Speise, is an amount of wort, not set aside from earlier but made and added at the time of bottling. A lager would also have to have yeast introduced to help in the conditioning. Speise would work for me. I made a 5 gallon batch of 1.040 wort from 2 row that I canned in quart jars and use for yeast starters and will be usin for bottle conditioning soon as I finish out 2013. I will be making a 5 gallon batch of 1.040 wort soon from German 2 row for starters and conditioning soon in preparation for this brewing schedule. I could use that.

Edited for spelling

 

[TrustyOlJohnson]

From what im reading, i think galt and speise are the same thing? I got the word galt from C. Pappazian's first book. Appears the concept is the same.

 

[C-Rider]

Being 1/2 German I like to take "BJCP" styles and then make them "German" using German malt, hops and yeast. I've made
Kaiser Imperial IPA
Munich IPA (following American IPA style)
Baltic Porter (ale)
Alt
Been thinking of making a GIS w/RIS style.

 

[funnycreature]

From what im reading, i think galt and speise are the same thing? I got the word galt from C. Pappazian's first book. Appears the concept is the same.

All I can say is that "Speise" in German means more or less "food". In this case most likely for the yeast. I don't remember "galt" bit that doesn't mean anything. You'll be fine John!

 

[progmac]

.

 

[TrustyOlJohnson]

Fauxtoberfest (Tuxedo Park Brewers, Indianapolis)

Batch size : 11.00 g
Est OG : 1.055 (achieved 1.053)
Est FG : 1.014 (5/18 1.012)
Est ABV : 5.5 %
Calories : 185
Total Grist and Sugar : 23 lbs, 8 oz
Anticipated SRM : 10.4
Anticipated IBU : 24.0
Efficiency : 70 %
Boil Time : 90 min

8 lbs Munich Malt 1 (7.0 SRM) 34.0 %
8 lbs Pilsner (2 row) German (2.0 SRM) 34.0 %
6 lbs Vienna Malt (4.0 SRM) 25.5%
1 lb 8 oz Caramunich 60 (60.0 SRM) 6.4 %

Brewers Additional items and notes:
.5 lb Pilsen light DME (cause it was sitting around, to increase O.G.)
.5 lb Carapils (sitting around, to enhance head retention)
1.0 lb Rice hulls
2 tsp Irish Moss


Mash In 29.38 qt strike water at 165.5 Step Temp 154.0 60 min
Brewers notes: 30.0 qt at 165.5 Achieved 153 for 60 min
Sparged 34 qts of 170 deg water
Collected 13.25 qts runnings


0.72 oz Magnum (15.10%) 60 min 19.0 IBU
0.89 oz Hallertauer Mittlefruh (4.2%) 30 min 5.0 IBU

Brewers notes: Brew day 5/11/13 (This got interesting.....)
Boiled for 30 min, achieved 12.5 gallons
Added Magnum, boiled for 30 min
Ran out of gas, 15 min wait
Added hallertau, Boiled for 15 min
Added Irish Moss, boiled for 15 min
Total time 1:45, 1:30 of which was boiling
Immersion cooled down to 70 deg
5/11 8:00 pm Placed in refrig at 50 deg
5/12 1:00 am Pitched yeast slurry from starter at 70 deg (yikes!!)
5/12 7:30 am vigourous fermentation (ya think?!?) at 70 deg in frig at 50 deg, set fridge to 36 deg
5/12 6:00 pm fermentation at 60 deg
5/13 1:00 am fermentation at 56 deg
5/13 1:00 pm fermentation at 52 deg
5/15 fermentation unit (refrigerator) failed, electrical short (swamp cooled to maintain 52-54 deg for 3 days)
5/18 new (used fridge) set at 52 deg
5/24 lowered temp to 50 deg (not for sure why )
6/1 raised temp to 65
6/7 began dropping temp 2 deg/day to 48 deg
6/16 beer at 48 deg
6/30 reduced temp 2 deg/day to 38
7/5 temp at 38
8/5 raised temp to 50 (needed to use lagering chamber (chest freezer) to cellar other bottled beers
8/9 Started yeast starter with 1 jar of washed yeast to add at bottling for bottle conditioning
8/18 Planned bottling day

2 pkg Octoberfest Lager Blend (Wyeast 2633)
(Optional Wyeast 2308 Munich Lager)
Brewers notes: 5/5 2 packs 2633 added to 3 1/2 qts water with 1 lb Briess Golden light DME on stir plate, once active fermentation completed, cold crashed)


Ferment at 50 for 18-21
Diacyetyl rest raise to 65 for 2 days, slowly cool back to 48 over a week
Secondary ferment 21 days at 48 deg
lager minimum of 6 weeks at 38 deg

 

[TrustyOlJohnson]

This HB talk recipe is the one I brewed using 34/70 for yeast and S-05 for bottle conditioning. Tasted great, and unless someone has another to offer, I will prob brew this again.

Schwarzbier (based on BCS) took 3rd

Sorry I dont know how to link it