DerNaschkatze
Member
Hey all,
While in Nuremberg, I had an amazing beer, called a Rotbier, at a brewery called Altstadthof that was hands down one of my favorites that I'd had there. It was malty, caramel-y, tasted like a deeper and more complex märzen, but not quite in the dunkel territory yet. Best of all, it was a bright ruby red. It was somehow something that would fit both a hot summer day and a cool fall night. I had to get my hands on it again! So why not brew it?
Based on the parameters that they give on their website (https://www.hausbrauerei-altstadthof.de/brauerei/nuernberger-rotbier/), I threw the recipe below together.
Nürnberger Rotbier
5.5 Gallons
Yeast: Omega Kölsch (not ready for lagers yet)
Temp: 7 days at 58F, 3 at 65F, cold crash, and bottle
18 IBU
13 SRM
OG: 1.048
est. FG: 1.010-1.012
-11 lbs German RedX Malt
-1 oz. Hallertauer @ 60 min
-0.5 oz @ 20 min
While in Nuremberg, I had an amazing beer, called a Rotbier, at a brewery called Altstadthof that was hands down one of my favorites that I'd had there. It was malty, caramel-y, tasted like a deeper and more complex märzen, but not quite in the dunkel territory yet. Best of all, it was a bright ruby red. It was somehow something that would fit both a hot summer day and a cool fall night. I had to get my hands on it again! So why not brew it?
Based on the parameters that they give on their website (https://www.hausbrauerei-altstadthof.de/brauerei/nuernberger-rotbier/), I threw the recipe below together.
Nürnberger Rotbier
5.5 Gallons
Yeast: Omega Kölsch (not ready for lagers yet)
Temp: 7 days at 58F, 3 at 65F, cold crash, and bottle
18 IBU
13 SRM
OG: 1.048
est. FG: 1.010-1.012
-11 lbs German RedX Malt
-1 oz. Hallertauer @ 60 min
-0.5 oz @ 20 min