Jack Arandir
Well-Known Member
Every year I brew a Festbier around June, and the recipe has gotten quite good. This year I'll be traveling around Germany for much of the spring and summer, so I plan to brew it earlier than usual. I'll brew two 15gal batches in February and March.
Recipe:
Process:
Double infusion 140F -> 149F, Single decoction ->170F
Weihenstephan fermentation: pitch 45F, ferment 48-50F until 5 gravity points above FG. Closed transfer to lagering vessel (kegs) with spunding valve. Lager 10+ weeks. Minimize oxygen ingress throughout. Spike CF15 conical fermenter with glycol temperature control.
Question:
In the past, with 6-10 weeks of lagering it has had a nice blend of malt complexity and noble hops. Now with ~24 weeks of lagering to what extent will I lose that noble hop flavor? Even with efforts to eliminate oxygen is there a chance of aged hop flavors?
Recipe:
Process:
Double infusion 140F -> 149F, Single decoction ->170F
Weihenstephan fermentation: pitch 45F, ferment 48-50F until 5 gravity points above FG. Closed transfer to lagering vessel (kegs) with spunding valve. Lager 10+ weeks. Minimize oxygen ingress throughout. Spike CF15 conical fermenter with glycol temperature control.
Question:
In the past, with 6-10 weeks of lagering it has had a nice blend of malt complexity and noble hops. Now with ~24 weeks of lagering to what extent will I lose that noble hop flavor? Even with efforts to eliminate oxygen is there a chance of aged hop flavors?
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