Islandbrew212
Member
- Joined
- Aug 23, 2019
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Hello all,
I am planning on making an old style munich lager. A recipe when the malt was stilled kilned over smoke and so a smoky flavor present. These beers were apparently very low in attenuation (around 55 to 65%) with alot of residual sweetness. What yeast would you recommend if I were to shoot for that ?
Source:
"As late as the 19th century, Munich lager beer was very different from modern beer. Lager beers were brown beers, made from kilned barley malt. Only through the introduction of modern English kilning methods it was possible for brewers to produce pale kilned malts without a smoke flavour. These techniques were explored in Vienna, and Pilsen/Plzeň in Bohemia, and resulted in Vienna lager, an amber lager beer, and Pilsner Urquell, the prototypical pale, golden lager beer.Bottom fermentation was very likely a mixed fermentation of different yeast strains until the invention and popularisation of pure cultures by Emil Christian Hansen. These lager yeast strains, as historic sources show, had a rather poor attenuation, which certainly had a great impact on the overall impression of the beer: not only were these beers higher in original gravity than today, they also contained less alcohol, and had a much greater amount of residual sweetness. Attenuation of 19th century lager beers were often in the range of 50 to 55%, sometimes going up as far as 65%. Since the fermentation and maturation was cold, the risk of infection and the beer getting sour was a lot lower than with top-fermented beers at the time, and thus also made sure that the beer would keep better for export."
I am planning on making an old style munich lager. A recipe when the malt was stilled kilned over smoke and so a smoky flavor present. These beers were apparently very low in attenuation (around 55 to 65%) with alot of residual sweetness. What yeast would you recommend if I were to shoot for that ?
Source:
"As late as the 19th century, Munich lager beer was very different from modern beer. Lager beers were brown beers, made from kilned barley malt. Only through the introduction of modern English kilning methods it was possible for brewers to produce pale kilned malts without a smoke flavour. These techniques were explored in Vienna, and Pilsen/Plzeň in Bohemia, and resulted in Vienna lager, an amber lager beer, and Pilsner Urquell, the prototypical pale, golden lager beer.Bottom fermentation was very likely a mixed fermentation of different yeast strains until the invention and popularisation of pure cultures by Emil Christian Hansen. These lager yeast strains, as historic sources show, had a rather poor attenuation, which certainly had a great impact on the overall impression of the beer: not only were these beers higher in original gravity than today, they also contained less alcohol, and had a much greater amount of residual sweetness. Attenuation of 19th century lager beers were often in the range of 50 to 55%, sometimes going up as far as 65%. Since the fermentation and maturation was cold, the risk of infection and the beer getting sour was a lot lower than with top-fermented beers at the time, and thus also made sure that the beer would keep better for export."
