Hmm, hadn't heard about that yeast. I can't find any US imports. I've made a few Piwos with Omega Labs Kolsch II and they are good.Now, with god-mode Gozdawa OGA-9, I'm ready to kill for Grätzer
Hmm, hadn't heard about that yeast. I can't find any US imports. I've made a few Piwos with Omega Labs Kolsch II and they are good.Now, with god-mode Gozdawa OGA-9, I'm ready to kill for Grätzer
Brewfather has it at 31. As far as the Munich and veinna go I was actually aiming for that. At least here in the US Altbier is about as common a good plate or tacos in Central Europe…. I’m sure it’s somewhere but good luck finding it. So many of us have been lead to believe it’s like a Marzen style Oktoberfest with hops and a kiss of ale character to it. Also a little off topic but maybe not? This is one of my first attempts at making a house ale. Like probably 99% of the people here my buddy and I dream of telling our boss to kiss our asses and opening our own tap room. This is one of those attempts at creating a year round drinkable but still tons of toasty bready flavor definitely German inspired beer.How bitter you plan it to be? If around 40, you'd better leave some 3 to 5% Crystal, you need to counterbalance the bitterness nicely. I'd suggest to reevaluate the Vienna and Munich part: you don't need an overly toasty-biscuity beer, Alt is not as malty as Märzen, the big guys of the modern homebrewing use about 25% of Munich (I don't really know why they do even that, but who am I to argue, I don't want to look overly dismissive).
Great recipe and understanding of the style.An alt that I'm currently enjoying
We’re both poor and I have a family that has to grow up first lol. Yeah I know we got a long way to go. But it’s the dream that keeps ya going in dead end crap jobs.All the best to your tap room plans!
You'll need to learn a lot though, guys. Like really lot, beginning with the BJCP stylebook.
Total whim. I was staying away from the darker Carafa because I've gotten an ashy flavor from III at this percentage. Then I was still pretty light in color, like borderline too light so I added the chocolate. There's a very light chocolate flavor in the background that seems to just add depth to the sweetness of the Pilsner. I like simplifying grain bills as much as anyone, but I'm always hesitant to change anything when it ticks all the boxes for me.Great recipe and understanding of the style.
I wonder however, why doubling Carafa with Simpsons? 2% Black is the standard among most recipes I've seen.
I suggest this previous thread :Looking for opinions on an upcoming Altbier I want to brew
IPA, mild and porter would all like a word....I wonder, why those Deutsch-sounding designations are so popular to christen completely unrelated brews? It's not even style bastardisation, there's zero bytes of Alt genome in this recipe....And every time it's German. English beers seem to have better luck with that
Truth.IPA, ... would all like a word....
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