27 replies to this topic

[positiveContact]

Diamond Lager dry yeast for sure

 

I'm considering not really adding much in the way of anything to adjust color and just using pils and vienna malt.  maybe a little munich.  bitter with magnum, finish with a little hallertau.  pretty basic stuff.

 

anyone have any thoughts on ratios of the malts and if I should be adding anything like carapils?

[HVB]

Little but different than you were planning but this is what I got from Live Oak on their amber lager.  Could be a nice direction?  I have a slurry of Bayern I am trying to decide what to do with tomorrow myself.

 

"Nothing complicated, step-mashed with ~65% Vienna and ~35% Munich, from Best Malz. Bitter and knockout of German Mittelfruh hops. Most importantly, fermented at 48ºF with healthy German lager yeast 3470, lagered 6 weeks at least."

[positiveContact]

Little but different than you were planning but this is what I got from Live Oak on their amber lager.  Could be a nice direction?  I have a slurry of Bayern I am trying to decide what to do with tomorrow myself.

 

"Nothing complicated, step-mashed with ~65% Vienna and ~35% Munich, from Best Malz. Bitter and knockout of German Mittelfruh hops. Most importantly, fermented at 48ºF with healthy German lager yeast 3470, lagered 6 weeks at least."

 

that might finish off my munich but I could try it.

[positiveContact]

I can't resist a little bit of carapils.

 

12lbs vienna malt

5lbs munich

0.5lbs carapils copper

 

still working out everything else

[positiveContact]

OG; 1.047

SRM: 7.2

IBU: 26.6

 

1oz hallertau FWH

1.2oz magnum @ 30 min

2oz hallertau @ flameout

 

ferment on diamond lager yeast (2 packs) at around 50F

 

I'm keeping the gravity fairly low here so I can harvest some yeast for the next go around.

[positiveContact]

also mash at 154F, single infusion, no batch sparge, just going full on with a really thin mash.

[positiveContact]

Water profile:

 

Calcium (ppm)              59

Magnesium (ppm)          3

Sodium (ppm)                 29

Sulfate (ppm)                 73

Chloride (ppm)               77

Bicarbonate (ppm)         -8 

Edited by Mando, 25 April 2020 - 09:53 AM.

[positiveContact]

so kind of unrelated to this recipe but in the past I've reused yeast by pitching right on top of everything.  I think it leads to some slight off flavors simply due to the amount of crud that the wort and beer gets exposed to in the process.  so this time I was thinking of saving some of the trub/yeast and making a 007 starter for a subsequent batch in the near future.

 

any thoughts on beer #2?  it should obviously be a little bigger than this beer but I'm not sure what to make.  In the past I've often made a maibock but I'll actually finally be running low on hallertau (thanks drez!) so I don't think that's really an option.  maybe I could make some other bastardized maibock kind of beer with American fruity hops

Edited by Mando, 25 April 2020 - 02:23 PM.

[HVB]

Baltic porter? I need to catch up with the rest of this thread. Too nice of a day today to be online.

This has been on the list for a while...

https://beerandbrewi...ghammer-recipe/

[positiveContact]

I can't say I've had a baltic porter that I'd want 10 gallons of so probably not for me.  

[Mya]

maybe do a big rich dark dopplebock for fall/winter?

[positiveContact]

Not a bad idea... Hmmmmm

[positiveContact]

I'd still have to Americanize it a little bit might not be bad.

[HVB]

This thread made me dig this one out.  Few years old but really good.

 

[positiveContact]

does it actually have pb and j in it?

[HVB]

does it actually have pb and j in it?

Yes. I assume this is about 2-3 years old but the grape is still present. Nicely done not gross or cloying.

[positiveContact]

I'm thinking maybe next beer will be some kind of half Bock half doppelbock. I'll make it up because I can.

[positiveContact]

Baltic porter? I need to catch up with the rest of this thread. Too nice of a day today to be online.

This has been on the list for a while...

https://beerandbrewi...ghammer-recipe/

It's crazy how much variance there is in Baltic Porter. I was just looking at Horst dornbusch's recipe in his book, beer styles from around the world.

Pale ale malt
Vienna malt
Brown malt
Caramunich III
Carafa I

So only one roasted malt! And listed at only 1%.

Edited by Mando, 27 April 2020 - 05:38 PM.

[HVB]

It's crazy how much variance there is in Baltic Porter. I was just looking at Horst dornbusch's recipe in his book, beer styles from around the world.

Pale ale malt
Vienna malt
Brown malt
Caramunich III
Carafa I

So only one roasted malt! And listed at only 1%.

I have always thought of the Baltic Porter as the Imperial Stout of the lager family.  The one I listed is a good beer. Not sure I would want 10g of it or any big beer like that but 5g would be nice.

[positiveContact]

I have always thought of the Baltic Porter as the Imperial Stout of the lager family. The one I listed is a good beer. Not sure I would want 10g of it or any big beer like that but 5g would be nice.

That was always my experience as well.