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Message
re: Homebrewing: In-Process Thread
Posted on 8/14/13 at 11:44 am to Fratastic423
Posted on 8/14/13 at 11:44 am to Fratastic423
quote:
IMO if you are going to try to make a German beer, you should use German ingredients. So stick with the Pils/Vienna rather than the Maris Otter. I think the Maris Otter will put you closer to a British biscuit taste rather than the less malty sweet beer you are looking for. then use Caramunich/vienne rather than British Crystal.
I had those same thoughts. I looked at my ingredients and realized the maris otter was the only non-german thing there.
I'll strike the maris otter, and use either pilsner or german pilsen. I already took out the crystal.
1
Posted on 8/14/13 at 11:46 am to BugAC
Grain Bill
Base Malt
Munich (20%)
Vienna (25%)
Pilsner/German Pilsen (45%)
Specialty Malt (10-15%)
Caramunich (3%) - Color, richness,
Carabohemian/caravienne (3%)- fuller body and aroma
Rye (4%) - dry crispness
Hops 26-35 IBU's
Saaz and Tettnang
Yeast
WLP036 Dusseldort Alt
or
WLP029 German Ale/Kolsch
Base Malt
Munich (20%)
Vienna (25%)
Pilsner/German Pilsen (45%)
Specialty Malt (10-15%)
Caramunich (3%) - Color, richness,
Carabohemian/caravienne (3%)- fuller body and aroma
Rye (4%) - dry crispness
Hops 26-35 IBU's
Saaz and Tettnang
Yeast
WLP036 Dusseldort Alt
or
WLP029 German Ale/Kolsch
This post was edited on 8/14/13 at 11:48 am
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