25 replies to this topic

[Big Nake]

Below, 2014. The grist was more complex and there was probably some CaraMunich in there:


In 2015 the recipe was simplified... 50/50 pils and Munich 2:


In 2016 and 2017 there was a shift to 65/35 Pils and Munich 2:


In 2018 the recipe stayed the same but the low-O2 steps lightened the color:


The beers I've been brewing this year with the low-O2 steps have had a much more pale color to them than past beers. My "American Lager" is about as pale a beer I have ever made. I'm not sure if I'll adjust the Oktoberfest recipe back to 50/50 or not. Flavor matters most and the beer tastes great even if it's more pale than your typical Oktoberfest. Hofbrau's Oktoberfest is very pale so I suppose it doesn't matter but the difference is pretty remarkable.

[HVB]

Cool post. I will say that 2016/2017 beer looks so good!

[neddles]

 Hofbrau's Oktoberfest is very pale so I suppose it doesn't matter but the difference is pretty remarkable.

 

This has been my go to beer this fall. I know its not old stock and $9.00/6pk is pretty reasonable.

 

Great looking beers BTW!

Edited by neddles, 27 September 2018 - 04:32 PM.

[Big Nake]

All the beers have tasted great. Even the 2014 (and earlier) versions were good but I remember putting small amounts of things like aromatic and melanoidin it and I decided it wasn't necessary.  The beer improved when I simplified the recipe but it's unreal how the low-O2 steps keep the beer from darkening.    

This has been my go to beer this fall. I know its not old stock and $9.00/6pk is pretty reasonable.

 

Great looking beers BTW!

It's a great beer when it's fresh, no question.  It looks very much like a helles or pils by color but it's delicious.  

[Big Nake]

This current batch is still young and the clarity is coming along.  But the color is more pale, no question.

 

[neddles]

It's a great beer when it's fresh, no question.  It looks very much like a helles or pils by color but it's delicious.  

 

It looks and honestly tastes very similar to the festbier I made last fall which was 75% Barke and 25% Weyermann Light Munich, magnum to bitter and 1/2oz. Mitt. at 10 min. WY2308. I like it a lot. 

 

I haven't seen or tried any other German festbiers here that I can identify as fresh. Just the Hofbrau.

[Big Nake]

It looks and honestly tastes very similar to the festbier I made last fall which was 75% Barke and 25% Weyermann Light Munich, magnum to bitter and 1/2oz. Mitt. at 10 min. WY2308. I like it a lot. 

 

I haven't seen or tried any other German festbiers here that I can identify as fresh. Just the Hofbrau.

That recipe sounds great.  2308 would be great for that beer too.

[positiveContact]

Below, 2014. The grist was more complex and there was probably some CaraMunich in there:


In 2015 the recipe was simplified... 50/50 pils and Munich 2:


In 2016 and 2017 there was a shift to 65/35 Pils and Munich 2:


In 2018 the recipe stayed the same but the low-O2 steps lightened the color:


The beers I've been brewing this year with the low-O2 steps have had a much more pale color to them than past beers. My "American Lager" is about as pale a beer I have ever made. I'm not sure if I'll adjust the Oktoberfest recipe back to 50/50 or not. Flavor matters most and the beer tastes great even if it's more pale than your typical Oktoberfest. Hofbrau's Oktoberfest is very pale so I suppose it doesn't matter but the difference is pretty remarkable.

 

that is a crazy amount of color difference!  that is all your low O2 stuff?  no other difference???

[Big Nake]

Below, 2014. The grist was more complex and there was probably some CaraMunich in there:


In 2015 the recipe was simplified... 50/50 pils and Munich 2:


In 2016 and 2017 there was a shift to 65/35 Pils and Munich 2:


In 2018 the recipe stayed the same but the low-O2 steps lightened the color:

Even the 2014 (and earlier) versions were good but I remember putting small amounts of things like aromatic and melanoidin it and I decided it wasn't necessary.

[Poptop]

changing to a Cubs pic now?  have you no superstition Sir?

[Big Nake]

changing to a Cubs pic now?  have you no superstition Sir?

Avatar bet with Deerslyr on the game today. 

[Bklmt2000]

Avatar bet with Deerslyr on the game today. 

 

Vibes, dude.

[Big Nake]

They play again tomorrow but I'm having a hard with them having the best record in the NL for about three months and now facing a 1-game elimination with either Colorado or LA.  And the Cubs finished relatively strong.   

[positiveContact]

Below, 2014. The grist was more complex and there was probably some CaraMunich in there:


In 2015 the recipe was simplified... 50/50 pils and Munich 2:


In 2016 and 2017 there was a shift to 65/35 Pils and Munich 2:


In 2018 the recipe stayed the same but the low-O2 steps lightened the color:

Even the 2014 (and earlier) versions were good but I remember putting small amounts of things like aromatic and melanoidin it and I decided it wasn't necessary.

I was just talking about the last two. It's surprising that oxidation was causing that much darkening.

[neddles]

It's surprising that oxidation was causing that much darkening.

You should see what it does to apples.

Edited by neddles, 02 October 2018 - 09:19 PM.

[Big Nake]

I posted this in the PIC thread but I'm posting it here because it's a better shot of how the clarity improved.  At first I thought I would go back to the 50/50 pils munich 2 recipe because this one is so much more pale but now that the beer has aged and cleared a little bit, I'm hesitant to change anything because it's that good.  I honestly wouldn't change a thing.

 

[positiveContact]

I used to do the 50/50 but I think I prefer nudge things towards the pils more.  

[Poptop]

Ken, so for your final iteration 65/35 is there any other grain in this bill or just Pils/Munich?

[Big Nake]

Ken, so for your final iteration 65/35 is there any other grain in this bill or just Pils/Munich?

Just pils and Munich 2, 65/35.  That's it.  One hop addition (magnum) at the start of the 30m boil to get me to about 27-28 IBUs.  Bayern yeast.  Simple as it should be.  The only other variable is water numbers:  Ca 60, Mg 13, Na 12, Cl 60, SO4 37.  Really happy with it.

[Poptop]

Then the batch I made yesterday: 70% Weyermann Pils and 30% Barke Munich is considered a Fest?