I love Munich Malt. I love Melanoidin Malt. Are these two great tastes that can go great together or am I courting disaster with this recipe? I have a freezer to allow me strict temp control, so that is not a concern. I don't want anything that tastes cloyingly sweet, but neither am I a bitter beer fan. What say ye, ancient brew dudes?
P.S. The choice of hops is simply based on the fact that I've had great success with EKG. If you can think of hops that go better with the malt and yeast I'm proposing here, please let me know!
OVERVIEW
Style: Uhh...Lager?
Name: A Beer of Very Little Brain
Yeast: Wyeast Hella Bock (2487)
Fermentation Temperature: 9°C
Original Gravity: 1.059
Total IBU's: 20.7
Colour (EBC): 26?
Efficiency at End of Boil: 79%
Mash Length (mins): 60?
Boil Length (mins): 90
Your Vessel Type (Pot/Keggle/Urn): Pot
Volumes etc.
Your Vessel Volume (L or gal): 60L
Your Vessel Diameter (cm or in): 45cm
Water Required (L or gal): 43.62L
Mash Temperature (C or F): 65°C?
Volume at End of Boil (L or gal): 28.98L
Volume into Fermenter (L or gal): 24.84L
Brew Length (L or gal): 23L
Total Grain Bill (g or oz): 7050g
Grains - Colours - Percentages and/or Weight (g or oz)
Grain 1: Munich Malt - 5640g
Grain 2: Melanoidin Malt - 1410g
Hops - AA% - IBUs - Weight (g or oz) at Minutes
Hop 1: East Kent Goldings - 4.6% - 17.5 - 48.4g@60min
Hop 2: East Kent Goldings - 4.6% - 3.2 - 24.2g@30min
Post #2 made 14 years ago
I haven't tried it but I've been contemplating doing an 80/20% Munich/melanoidin since i love both grains too
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III
5/7/12
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III
5/7/12
Post #3 made 14 years ago
Stux - I ordered the grains, yeast and hops for this baby from Craftbrewer on Thursday, but I went and changed the Munich malt to Maris Otter malt. Why? Because I brewed up a 100% Maris Otter SMaSH (with EKG hops) that has me infatuated with Maris Otter at the moment. If you're keen to do an 80/20 Munich/melanoidin brew, we could share our results on this thread. And - hey - if you trust Australia Post enough, we could even do a bottle swap.
By the way, your sign-off thingy says you have "Soda Water" on tap. Do you brew soda water? Is that for drinking on its own or for mixing with booze 'n such?
By the way, your sign-off thingy says you have "Soda Water" on tap. Do you brew soda water? Is that for drinking on its own or for mixing with booze 'n such?
Post #4 made 14 years ago
stux, as funny as this sounds, i too would like to make soda water in my kegging setup. any tips?
GWY, i just brewed a 100% Maris Otter beer. 40L split into two fermenters with Amarillo hops in one and Calypso in the other. fermenting with Nottingham in one and US05 in the other at lower range temps. hoping for a nice "lager-like" summer ale.
GWY, i just brewed a 100% Maris Otter beer. 40L split into two fermenters with Amarillo hops in one and Calypso in the other. fermenting with Nottingham in one and US05 in the other at lower range temps. hoping for a nice "lager-like" summer ale.
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:
Post #5 made 14 years ago
For soda water I bought a syrup from my local home brew supply shop. I followed the complex instructions. (add a cup of syrup to the keg and fill with water) I carbonated and it was ready to go! Some of the grand-kids liked it! That was the last for me! I am going to let the grand-kids grow up and just drink my beer! To carbonate in bottles I think you use Champagne yeast?
I once filled a keg with water, carbonated it and put it on tap. I thought carbonated water once in a while would not kill me? It didn't do much for me! I took it off line and used it to connect to my other taps as they ran out of beer. It cleaned them out and I didn't waste the carbonated water. Sorry for this useless post. Please disregard!
I once filled a keg with water, carbonated it and put it on tap. I thought carbonated water once in a while would not kill me? It didn't do much for me! I took it off line and used it to connect to my other taps as they ran out of beer. It cleaned them out and I didn't waste the carbonated water. Sorry for this useless post. Please disregard!
Last edited by BobBrews on 10 Jul 2011, 21:22, edited 5 times in total.
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
-
- SVA Brewer With Over 100 Brews From United States of America
-
Post #6 made 14 years ago
SWMBO likes the soda water. It's also good during hot summer BBQs and parties as people can self-rehydrate
We have the sodastream syrups, but we don't mix them in the kegs, primarily because we don't want to taint the keg
SWMBO will make up a jug of fruit syrup + soda water, or perhaps a sprite syrup, which she then uses for shandies
The soda tap also helps our pregnant etc friends not feel left out at a tap party
I cycle the soda water through different taps and kegs, i find this really helps clean up the beerstone and polish the lines
I wash a keg with pbw and sanitize with iodophor (starsan leaves a flavor in soda water IMHO) then fill with filtered water, and connect up to gas in the keg fridge
Some people use beer software to calculate water additions to simulate famous mineral waters, but our tap water is soft here, so I just use that.
You might want to put the gas pressure up high to fast carb
Soda water should normally be about 4-5 volumes, but I just have it at my standard 2.4, which gives a light evervescence
If I need a spot in the keg fridge, the soda water is often the first to come out, if I need a clean keg on the double the soda water is the first to get tipped
We have the sodastream syrups, but we don't mix them in the kegs, primarily because we don't want to taint the keg
SWMBO will make up a jug of fruit syrup + soda water, or perhaps a sprite syrup, which she then uses for shandies
The soda tap also helps our pregnant etc friends not feel left out at a tap party
I cycle the soda water through different taps and kegs, i find this really helps clean up the beerstone and polish the lines
I wash a keg with pbw and sanitize with iodophor (starsan leaves a flavor in soda water IMHO) then fill with filtered water, and connect up to gas in the keg fridge
Some people use beer software to calculate water additions to simulate famous mineral waters, but our tap water is soft here, so I just use that.
You might want to put the gas pressure up high to fast carb
Soda water should normally be about 4-5 volumes, but I just have it at my standard 2.4, which gives a light evervescence
If I need a spot in the keg fridge, the soda water is often the first to come out, if I need a clean keg on the double the soda water is the first to get tipped
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III
5/7/12
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III
5/7/12
Post #7 made 14 years ago
thanks stux!
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:
Post #8 made 14 years ago
Stux - I can see how soda water would be useful for parties where there are guests who can't/won't drink booze. If I ever make the leap into kegging and get some sort of bar setup + kegerator in place, I'd probably want to keep some soda water on tap.
Shibolet - Forgive my yeast strain ignorance, but do Nottingham and US05 perform well at primary ferment temps for lagers? I love Nottingham (it takes off like a rocket every time and finishes up without any stalling), but I always use it at the higher end of its temp range.
Shibolet - Forgive my yeast strain ignorance, but do Nottingham and US05 perform well at primary ferment temps for lagers? I love Nottingham (it takes off like a rocket every time and finishes up without any stalling), but I always use it at the higher end of its temp range.
Post #9 made 14 years ago
GWY,
well, i've used Nottingham at as low as 14C. very clean but takes some time to get going.
I had assumed that US05 would do the same. so now i have them going side by side. i checked last night and it looks as though the Notti is doing better that the 05. The temp is set to around 16.5C.
I am keeping my fingers crossed. I will take a gravity reading tonight to see where i stand. I want to dry hop when i am about 2/3 into the fermentation.
well, i've used Nottingham at as low as 14C. very clean but takes some time to get going.
I had assumed that US05 would do the same. so now i have them going side by side. i checked last night and it looks as though the Notti is doing better that the 05. The temp is set to around 16.5C.
I am keeping my fingers crossed. I will take a gravity reading tonight to see where i stand. I want to dry hop when i am about 2/3 into the fermentation.
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:
Post #10 made 14 years ago
Shibolet - Ok, I see what you meant when you wrote "lager-like." Temps are still in the yeasts' active ranges. If you're looking to use an ale yeast for a lager-like beer, have you tried Wyeast 2112 - California Lager? I haven't used it yet, but I've read good reviews about its ability to give you lager characteristics at more ale(ish) temperatures.
Post #11 made 14 years ago
unfortunately, liquid yeast (Wyeast or White Labs) are unavailable in these uncharted backwaters of the universe.
We're stuck with dry yeast or we wait until someone goes overseas and brings back a few vials or smack packs.
We're stuck with dry yeast or we wait until someone goes overseas and brings back a few vials or smack packs.
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:
Post #12 made 14 years ago
GrainWaterYeast,
When you get to try the Wyeast 2112 you will be happy with it. I have a bucket with a California Common using 2112 ready to keg. The 2112 has always given me a lager like fermentation at ale temperatures. As far as it goes I could say that it is my favorite yeast. Using a lager recipe with 2112 is a poor mans lager. I will reuse the yeast cake as much as I can.
When you get to try the Wyeast 2112 you will be happy with it. I have a bucket with a California Common using 2112 ready to keg. The 2112 has always given me a lager like fermentation at ale temperatures. As far as it goes I could say that it is my favorite yeast. Using a lager recipe with 2112 is a poor mans lager. I will reuse the yeast cake as much as I can.
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
-
- SVA Brewer With Over 100 Brews From United States of America
-
Post #13 made 14 years ago
BobBrews - How close to true lager taste and appearance would you say Wyeast 2112 comes? I love lagers, but I hate waiting for the extra month (or two or three) that cold conditioning requires. I also hate transferring to a secondary fermenter because of the hassle involved in making sure the wort doesn't get oxidized. I'm more or a "leave it in the primary for three or four weeks and then bottle it" kind of a guy.
Shibolet - Surely you can get stuff imported from Germany or Belgium or somewhere? But I suppose that would be pretty pricey, even if you could?
Shibolet - Surely you can get stuff imported from Germany or Belgium or somewhere? But I suppose that would be pretty pricey, even if you could?
Post #14 made 14 years ago
GWY, you could wait the 3-4 weeks, bottle, let carbonate for a week and then cold condition in the bottles for another month.
importing liquid yeast is problematic as it needs to be kept cold.
importing liquid yeast is problematic as it needs to be kept cold.
Last edited by shibolet on 12 Jul 2011, 19:12, edited 5 times in total.
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:
Post #15 made 14 years ago
GrainWaterYeast,
It is a Lager yeast that thinks it is an Ale. It was developed in California. The people who went west to look for gold wanted a Lager beer. The warm temperatures and lack of refrigeration prevented that. This strain of yeast (grew) out of a quest to brew a Lager beer in warm temperatures. This is America's contribution to the beer world. Try a California Common to get acquainted with it!
Here is the information from Wyeast....
It is a Lager yeast that thinks it is an Ale. It was developed in California. The people who went west to look for gold wanted a Lager beer. The warm temperatures and lack of refrigeration prevented that. This strain of yeast (grew) out of a quest to brew a Lager beer in warm temperatures. This is America's contribution to the beer world. Try a California Common to get acquainted with it!
Here is the information from Wyeast....
YEAST STRAIN: 2112 | California Lager™
This strain is particularly well suited for producing 19th century-style West Coast beers with woody/minty hop flavor. It retains lager characteristics at temperatures up to 65°F (18°C) and produces malty, brilliantly clear beers. This strain is not recommended for cold temperature fermentation.
Origin:
Flocculation: high
Attenuation: 67-71%
Temperature Range: 58-68° F (14-20° C)
Alcohol Tolerance: approximately 9% ABV
Styles:
Baltic Porter
California Common Beer
Christmas/Winter Specialty Spiced Beer
Cream Ale
Other Smoked Beer
Premium American Lager
Spice, Herb, or Vegetable Beer
Last edited by BobBrews on 12 Jul 2011, 19:57, edited 5 times in total.
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
-
- SVA Brewer With Over 100 Brews From United States of America
-
Post #16 made 14 years ago
Just to update anyone who might be interested. Brew day for this recipe was today, and everything went beautifully. There were a couple (major) changes in the recipe, though. The first was a switch from Munich malt to Maris Otter malt. The second difference was the hops: I used 30g of EKG (5.0% AA) at the 60 min. and another 30g of EKG (5.0% AA) at the 10 min. mark.
I'm not going to cold condition this beer once primary fermentation is over (roughly three weeks), and I'm going to keep the ferment temps on the high side (14°C). I want some flavor characteristics from the yeast and therefore don't see any reason to do the whole cold conditioning thing to 'clear the beer' or whatever. In other words, a brilliantly clean taste should be accompanied by a brilliantly clear appearance, but since I don't want a brilliantly "clean" taste...
I'm not going to cold condition this beer once primary fermentation is over (roughly three weeks), and I'm going to keep the ferment temps on the high side (14°C). I want some flavor characteristics from the yeast and therefore don't see any reason to do the whole cold conditioning thing to 'clear the beer' or whatever. In other words, a brilliantly clean taste should be accompanied by a brilliantly clear appearance, but since I don't want a brilliantly "clean" taste...
