Beer Porn

[Braufessor]

The real deal is on the left. Mine on the right. Gotta say, it is right in the ballpark. Now, if I could just get the faint skunkiness in mine, I think I would have it nailed.........

 

[lowelldw]

If you are missing the skunkiness....I would consider it nailed!!:rockin:

 

[sfrisby]

^^^^^+1!!!!

 

[seanybubbles]

Great job!


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[HopNutz]

Care to share your recipe? Just ordered Wyeast 2308 Munich Lager. Doing a repeat Munich Dunkel next with a different yeast. Urquell is on the list. Recently brewed a European Hoppy Pale Ale. All German malts, yeast, and used Mittelfruh, Saaz, and German Northern Brewer. Pretty excited about this one.

 

[Foosier]

You could always bottle it in a green bottle and sit it under a fluorescent light for a couple days to get that skunkiness...

I kid of course. Nice work!

 

[Braufessor]

Care to share your recipe? Just ordered Wyeast 2308 Munich Lager. Doing a repeat Munich Dunkel next with a different yeast. Urquell is on the list. Recently brewed a European Hoppy Pale Ale. All German malts, yeast, and used Mittelfruh, Saaz, and German Northern Brewer. Pretty excited about this one.

No problem....

This particular recipe strayed a bit (as I was low on Pilsner Malt)

8lbs Pils
2lbs Vienna
1lb 2 row
.5lbs carapils
1 oz. acidulated

Generally, I would go with:
10lbs Pils
1 lb Vienna
.5lbs carapils
2 oz. acidulated

The Acidulated is simply for getting to 5.3 pH with Brun Water.

Shooting for about 1.050(ish) gravity

Hops:

1 oz. Pearle (60)
1oz. Sazz (30)
1oz. Sazz (10)
2 oz. Sazz (0)


Water (mash and sparge) - 100% RO, .1g per gallon gypsum, .2g per gallon CaCl

Calcium 21
Sulfate 15
Chloride 30
Cicarbonate 16
pH 5.3

Single Infusion 75 minute 150
90 minute Boil

Wyeast Urquell Yeast. This was a repitch - about 1/4-1/3 pint of solid yeast and then got it going in about 1.5L starter.

Chilled to 55ish, and put in chamber, dropped temp. to about 48. Couple days at 48, couple at 49, couple at 50, couple at 51, couple at 52.... Basically, 1 degree up every other day for about a 8-10 days. Then free rise to 55 until day 14. Set it out at 65 degrees for 3-4 more days and transferred directly to keg from primary. It is only about 6 weeks from Brew day right now...... unfortunately, this one may never see 10 weeks old.

Could use just a touch more color. A bit more carbonation. A touch more sweetness...... maybe a pound of munich instead of a pound of vienna.... Hops are close. Could go with 2 oz. sazz for bittering instead of an ounce of pearle maybe.

 

[Natdavis777]

Nice! The Urquell is on the near to do list. On a side note, a few years back some friends and I were at a local establishment having said beer, when my dad showed up. He said "boys, I dont care if you do it or not, but someone's been toking...it reaks!" He didnt believe us at first that it was the beer

 

[hunter_le five]

Beautiful.


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[HopNutz]

Beautiful indeed. I get a "weedy" aroma when I use Chinook and Columbus in an IPA.

 

[CreekBrewery]

Looks wonderful. Just kegged my first BoPils a couple days ago, hope it looks that good!


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