2604 replies to this topic

[Big Nake]

Ooo... that Czech Dark too. Im getting thirsty.

For real.  I'm gonna hit the taps here shortly.  Have you gotten back to brewing yet?  I know you had a drought.  How long has it been since you brewed?  

[neddles]

Last June. Built up some 1469 a few weeks ago. Maybe soon!

[pkrone]

Pete, first off... looks nice. Really nice. How did you incorporate the dark grains (I'm going to assume Carafa)? I ask because I have noticed two things with the low-oxygen brewing: 1) colors are more pale overall and 2) dark grains like carafa come through much more clearly in low-O2 beers. Those two ideas together make it tough to get such a dark beer without overwhelming the taste buds. Did you add the carafa late in the mash or something? Cheers.

 

Thanks, Ken.   This one turned out nice.   I've never had a Czech dark, so I can't comment on how "to style" it is.  

 

I used carafa 3 for the color and it was 8 oz for a 10 gallon batch.   I had it in the entire mash because I wanted a little roastiness, but not much.    I did do the late-mash addition of carafa for my dunkel to get the color and no roasty flavor.

[pkrone]

Franconian Kellerbier.

 

[HVB]

Franconian Kellerbier.

This looks very nice and intrest me. Could you post your recipe?

[Big Nake]

Thanks, Ken.   This one turned out nice.   I've never had a Czech dark, so I can't comment on how "to style" it is.  

 

I used carafa 3 for the color and it was 8 oz for a 10 gallon batch.   I had it in the entire mash because I wanted a little roastiness, but not much.    I did do the late-mash addition of carafa for my dunkel to get the color and no roasty flavor.

I feel like 4 ounces of Carafa in 5 gallons would be quite "on the nose" but I haven't done it with any of my low oxygen beers.  I have made a few dark lagers, viennas, etc. but stuck with a lower amount (2-3 ounces) which came out fine but the color was more pale and I feel like the carafa was just much more pronounced than before the low-O2 steps were in place.  I did have a few Czech Dark Lagers at U Vejvodu and U Fleku in Prague.  They're darker and more opaque than a Munich Dunkel but they're delicious.  Cheers.

[Bklmt2000]

Dortmunder lager:

 

[HVB]

I would take that Dort right now .. some wings too please

[Bklmt2000]

I would take that Dort right now .. some wings too please

 

May I just say, said Dort I posted above pairs nicely with wings. 

 

I had a tall pint w/ the wings I posted the other day in the PH with some homemade lo mein.  Nice pairing.

[Poptop]

That Dort is beautiful

[HVB]

Pilsner baby!

[LeftyMPfrmDE]

Franconian Kellerbier.

 

t

that is a thing of beauty!

[LeftyMPfrmDE]

I have a 10 gallon bourbon barrel from a local distillery; aged a RIS, and a barley wine in it last year. it sat empty for too long, and had to resurrect it from the dead. I made 10 gallons of a Pre-Prohibition Porter for a long term project with said barrel; taking a solera approach. I withdrew 5 gallons last week, and will refill it next week. 

 

the recipe is 67% Marris Otter, 14% Amber malt, 14% Brown malt and 5% black malt, a small bitter charge of horizon at 60 minutes, fermented with Wyeast 1318. 

 

It sat in the barrel for about a month. Its a full bodied, very roasty porter, but with no harsh acrid notes; plays well from the esters from the yeast. the barrel adds toasty oak, vanilla and a touch of a tabacco note; which i can only guess is from the wood. really digging this beer. 

 

[Poptop]

A simple Vienna’ish Lager, drinking quite smooth. Cheers!

Proper attire to boot

Edited by Poptop, 23 May 2019 - 04:34 PM.

[Poptop]

I have a 10 gallon bourbon barrel from a local distillery; aged a RIS, and a barley wine in it last year. it sat empty for too long, and had to resurrect it from the dead. I made 10 gallons of a Pre-Prohibition Porter for a long term project with said barrel; taking a solera approach. I withdrew 5 gallons last week, and will refill it next week.

the recipe is 67% Marris Otter, 14% Amber malt, 14% Brown malt and 5% black malt, a small bitter charge of horizon at 60 minutes, fermented with Wyeast 1318.

It sat in the barrel for about a month. Its a full bodied, very roasty porter, but with no harsh acrid notes; plays well from the esters from the yeast. the barrel adds toasty oak, vanilla and a touch of a tabacco note; which i can only guess is from the wood. really digging this beer.

Looks very tasty Sir

[pkrone]

Pilsner baby!

 

Looks great!   Nice green grass too.    I'll post the kellerbier in the recipes.   Sorry it took so long.   Between work and my internet getting fried by a lightning storm, I've been offline a lot.

[Big Nake]

Looks great!   Nice green grass too.    I'll post the kellerbier in the recipes.   Sorry it took so long.   Between work and my internet getting fried by a lightning storm, I've been offline a lot.

Psst, Pete... post the pic of your wife's new gift. 

[pkrone]

Heh.   I haven't gotten to drive this beast near as much as I'd hoped...

 

[HVB]

Pilsner and pretzels!

[Bklmt2000]

Pilsner and pretzels!

 

Approved.

 

Are them thar pretzels homemade?