Excellent! The more the merrier!I would like to join this quest with you. This is one of my friends favorite beers. I have had it a few times.
No idea how to make it. My only memory of the beer was a very clean taste with forward hop flavor that reminded me of pine.
THANK YOU for collecting and sharing this critical data!For anyone trying to do a clone, here is some more info I got from testing a de-gassed sample
Fg is around 1.007, which would make the og 1.046.
Final beer ph is 4.2.
Hope that helps with the quest! It’s a fantastic beer.
The recipe is likely super simple, the devil is in the details.
I've done a fair bit of reading on sauergüt, and how really serious American breweries will employ a reactor to have a steady supply on hand, that it is a unique ingredient available without effort only to those breweries who brew the same styles endlessly; and after having tasted a bunch of German pilsners fresh from the brewery, I'm 95% sure that sauergüt is one of the key components to recreating the classic German flavor. It is a hard to describe and structured but cooked sour profile not too far from a kettle sour but bringing a hearty cereal, animal-feed level of graininess that will be immediately familiar to anyone who has spent any time on a pork or poultry farm.Yes exactly. Although important it's not going to be about the ingredients or water composition but instead the process. Sadly duplicating these kind of beers is very difficult to do and I wish you all the luck.
For anyone trying to do a clone, here is some more info I got from testing a de-gassed sample
Fg is around 1.007, which would make the og 1.046.
Final beer ph is 4.2.
Hope that helps with the quest! It’s a fantastic beer.
Just for the record, their website lists a Stammwürze of 12.3° plato, which translates to an OG of 1.050. Given the alcohol content of 5.1%, this implies the final gravity must be about 2.9° plato (or 1.011 SG).
It’s measured final gravity is 1.0085 for an apparent attenuation of ~82%.
Malt flavors are actually muddied in poorly attenuated beers. Maltotriose does not taste malty.
I cannot reconcile that measurement with the data provided by the Rothaus website. At that final gravity, the abv would be at least 5.4%. unless all brewing calculators I consulted are crap.
All I can say is the hydrometer I used was checked for calibration with distilled water and the degassed sample at 65 degrees read on the high side of 1.007, so 1.008 is reasonable. I trust what I see in front of me more than what I read on a website.
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