Whats your white whale?

[bwible]

Truth^^^

I've generally been successful in (eventually) being able to brew a given style that eventually meets my goal.

BUT.... the perfect Helles has always been my elusive butterfly. I've got all the ingredients set to go next weekend, and will be building and decanting a 2+ liter fresh starter of 1st generation Ayinger strain yeast starting Tuesday to be at krausen by Friday with 2 growth stages.

Wish me luck.

You have to at least step mash. The Germans do a decoction mash. That’s the key to the maltiness.

 

[cmac62]

I’m researching these experiments and threads about fermenting lagers with 34/70 warm. People claim to be getting great results. And I’ve been reading all about cream ales, which was the American brewers response to lager beer.

I've brewed this a couple of times and it has turned out great. Cream of Three Crops (Cream Ale) I have also used 34/70 warm and it was OK, next time I'm going to try Lutra Kveik at 85 and see how that turns out. It is supposed to be very lager like at those temps.

 

[bwible]

I've brewed this a couple of times and it has turned out great. Cream of Three Crops (Cream Ale) I have also used 34/70 warm and it was OK, next time I'm going to try Lutra Kveik at 85 and see how that turns out. It is supposed to be very lager like at those temps.

Thats a pretty good looking recipe. I’ve never used corn and rice. I just use corn.
With that much adjunct, I would think about replacing some of that 2 row with some 6 row.

 

[cmac62]

Thats a pretty good looking recipe. I’ve never used corn and rice. I just use corn.
With that much adjunct, I would think about replacing some of that 2 row with some 6 row.

Or, a 1/2 tsp of Amylase. I didn't the last time I brewed it and it still came in under 1010. I think I did 5 lb pilsner, 2 lb flaked corn and 14 oz of Uncle Benz instant rice (that was the size of the box). A super pale light and tasty cream ale. Good stuff Maynard.

 

[CascadesBrewer]

With that much adjunct, I would think about replacing some of that 2 row with some 6 row.

The common North American 2-Row is generally as high or higher in diastatic power than 6-row. It was bred that way decades ago under programs by the big brewers to support 50% adjunct lagers. Their goal was to be able to use the bigger and more consistent kernels of 2-row but also have the diastatic power of a 6-row. There is generally a massive different in diastatic power between NA and European base malts (and some of the NA craft malts).

 

[bracconiere]

Ahh okay, so what do you call a NEIPA made in California?

Chico Brew?

Schwäbisch Döner. I've tried to make it a few times but so far I haven't been able to recreate the experience.

LOL, i'm not sure why? prison time?

 

[monkeymath]

My other white whale is authentic Schwäbisch Döner. I've tried to make it a few times but so far I haven't been able to recreate the experience.

I've never heard of such a thing as "Schwäbisch Döner", but given that the Schwaben (the people) are generally known to be notoriously thrifty and cheap, I'd have to guess it was a flatbread with leftover ham?

 

[Jayjay1976]

I've never heard of such a thing as "Schwäbisch Döner", but given that the Schwaben (the people) are generally known to be notoriously thrifty and cheap, I'd have to guess it was a flatbread with leftover ham?

Echt Schwäbisch Döner is made from scratch every morning with fresh, seasoned raw meat piled high on a vertical spit and served on fresh-made Fladenbrot baked with a sprinkle of schwarzkummel on top.

Far from being cheap, Schwabs only open up their wallets for the good stuff, i.e., Mercedes-Benz, Porsche, Bosch, Maultaschen, Weissbier, etc.

 

[cmac62]

Echt Schwäbisch Döner is made from scratch every morning with fresh, seasoned raw meat piled high on a vertical spit and served on fresh-made Fladenbrot baked with a sprinkle of schwarzkummel on top.

Far from being cheap, Schwabs only open up their wallets for the good stuff, i.e., Mercedes-Benz, Porsche, Bosch, Maultaschen, Weissbier, etc.

Sounds like Swarma or El Pastor, I bet it is good too. (drooling)

 

[Barbarossa]

I'm too new to have a white whale, but I can say that a red beer escaped me.

 

[cmac62]

^^^ 100 % RedX and your there.

 

[Barbarossa]

I've yet to brew a hefeweizen I thought nailed my preferences. I like a lot of banana but it still needs balance with clove. I either end up with too much banana or too much clove. I haven't found the right fermentation temperature profile for what I consider the perfect character but I also haven't brewed enough to give myself the opportunity.

I felt the same while using wyeast 3068. Then I used wyeast 3058 Bavarian wheat.

 

[JAReeves]

I'm too new to have a white whale, but I can say that a red beer escaped me.

Try this, I get constant requests to make it. Probably the most popular beer I brew, across multiple palates.

https://www.brewersfriend.com/homebrew/recipe/view/842897/red-rye-at-night
Peace,

Reevesie

 

[FromZwolle]

the perfect english brown.

I'm way to picky with certain styles. i've made a half dozen 'good' ones, but never quite right.

 

[anotherbeerplease]

I want the perfect Oktoberfest. The only commercial example I really like is Ayinger.

I take my seasons, and my fall beer, seriously and so far my oktoberfests have been totally drinkable but they have not offered the deeply toasted malt lager flavor I am looking for.

 

[layd0g]

When I first started brewing I followed and extract recipe that included fermenting with strawberries. It was absolutely amazing! A solid blonde ale with a whisper of strawberry at the end. Since switching to AG, I've never been able to get that recipe down. I try about once a year and it escapes me yet again.

 

[Broothru]

When I first started brewing I followed and extract recipe that included fermenting with strawberries. It was absolutely amazing! A solid blonde ale with a whisper of strawberry at the end. Since switching to AG, I've never been able to get that recipe down. I try about once a year and it escapes me yet again.

There's always the option of brewing an extract, even though you've switched to all grain. I'll do it maybe once every other year or so if I need a quick fix to a "low beer" light on the kegerator. It's still a valid way to make beer, although a bit more restrictive in recipes and more expensive for ingredients. OTOH, the brew day sure goes a lot faster.

 

[layd0g]

There's always the option of brewing an extract, even though you've switched to all grain. I'll do it maybe once every other year or so if I need a quick fix to a "low beer" light on the kegerator. It's still a valid way to make beer, although a bit more restrictive in recipes and more expensive for ingredients. OTOH, the brew day sure goes a lot faster.

I know, and I've thought about that a few times... I just really want to get an AG version nailed down.

 

[duffy5018]

When I first started brewing I followed and extract recipe that included fermenting with strawberries. It was absolutely amazing! A solid blonde ale with a whisper of strawberry at the end. Since switching to AG, I've never been able to get that recipe down. I try about once a year and it escapes me yet again.

I wonder if you can brew one and use some Strata hops in a dry hop. I have yet to use them, but they supposedly have a strawberry flavor to them.

I may actually try this. I've been going around and around on what I want to brew next. Be a good way to test drive the Strata...

 

[rtstrider]

Mine is a nice lager with repitched w34/70

 

[layd0g]

I wonder if you can brew one and use some Strata hops in a dry hop. I have yet to use them, but they supposedly have a strawberry flavor to them.

I may actually try this. I've been going around and around on what I want to brew next. Be a good way to test drive the Strata...

Oh that's an interesting idea... if you do brew one please report back. I'll add this to the list for sure!