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Posts Tagged ‘munich

Big Malty Smoke Beer – The name says it all, this is what I want, it has to be Big, it has to be Malty, and it has to be Smokey 🙂
I should maybe give it a smokey German name like Rauchfaktor / KraftWort or something….

Fermentables:
Rauch Malt (Weyermann) – 48.5%
Munich Malt – 20.8%
Munich Malt II (Weyermann – 13.4%
Oak-Smoked Pale Wheat Mal – 6.9%
Cara Munich Type I (Weyer – 6.9%
Melanoidin Malt – 3%
Carafa Special III – 0.4%

Hops:
Hallertauer Mittlefruh – 4.2 % @ 60 mins – 43g
Tettnang – 3.8 % @ 60 mins – 43g
Hallertauer Mittlefruh – 4.2 % @ 0 mins – 22g – (30min Steep)
Tettnang – 3.8 % @ 0 mins – 9g – (30min Steep)

Final Volume: 23 Litres
Original Gravity: 1.065
Final Gravity: 1.016
Alcohol Content: 6.4% ABV
Total Liquor: 35.5 Litres
Mash Liquor: 17.3 Litres
Mash Efficiency: 70 % (Reduced from usual 75% as unknown malts)
Bitterness: 34 EBU
Colour: 53 EBC
Mash: 90mins @ 69°c I want to keep this Malty & Sweet which I hope will display the smoke well or at least create a background to carry it.
Boil: 60mins
Yeast: 2x Safale us-05 (It was going to be a Whitelabs Kölsch starter but it didn’t start!)

Quite a heap of malts going into this one, most are fresh from @TheMaltMiller the other week:
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12°c in the garage today, a good temp for all the beer in there:
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The colour of the mash run-off was a deep straw colour, there was no first sparge so I did a decoction to achieve a good Mashout temperature before running off:
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This was the second sparge, i did a 30g carafa steep for 15mins to adjust for colour:
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Start of boil hops:
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Flameout hop steep of what remained in the two packs of hops:
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1079 with temperature correction, 4 litre Liquor-back required to hi OG and final volume, I actually got almost 80% Mash efficiency, the decoction obviously had a bearing on this:
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Put to bed in the fermentation fridge with it set to 18°c:
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Fairly straight forward brewday, new fermenting bucket cleaned and tap fitted my older (original) buckets are getting a bit chalky looking inside I need to de-scale them at work.
I think I may have let a load of fine malt particles through into the copper as the run-off from the Mesh Hop-stopper was feeble at best, but the cold weather helped.
I managed to chill the wort down to 17°c and then after liquoring back from the HLT I got 18°c which is pretty much what I was aiming for as I want to ferment this cool to try and limit any possible ester production and keep it clean, I’ll warm it up towards the end to let the yeast clean up its bi-products.

*12th Nov ’12 – Looks to have finished at 1021.5 @22°c pretty high though not totally unexpected with a mash temp of 69°c (5.6% vs predicted 6.4% ABV).

*Bottled 24th Nov ’12 – Primed with 100g White Sugar in about 20 Litres of beer… should probably have been bottled a week ago, hopefully some time in bottle and carbonation will bring out the smoke, there is a very slight sourness in the finish though could it be the Rauch or maybe the Melanoidin??? I shall be reserving judgement until its had a week or two in bottle.

*30th Nov ’12 – I had a sneaky taster of this last night, I didn’t detect any of the previous sourness, its smokey but not that smokey more akin to a smoked Cheese than my desired “Stood Next to a Bonfire”, its actually quite light to drink with enough Body and Sweetness which I suppose is a Bready Maltiness… If I re-brew, more smoke!!! Maybe even a bit of bastardization with a touch of Peat Smoked Malt. Schlenkerla’s smoke hit really must be down to a rapid succession from Maltsters to Smoke House to Milled & Mashed with a cool fermented clean yeast. Safale US-05 has done an admirable job even if it wasn’t my first choice yeast, I should get more Whitelabs Kölsch yeast for the next attempt.
I think there is scope to reduce the amount of body and increase my carbonation and maybe a subtle alteration on the hopping for ‘Less is More’.

Munich Weißbier – The last in my Tale of 3 Weizens wheat beer experiments , this time a more traditional approach with German hops and 2 colours of Munich malt. The mash was smelling really Ovaltine like.
This is a tweaked recipe from my original plan, and thoughts of 66.6% Wheat Malt get suggestions of a stuck mash, the Mash couldn’t have been more free running and I put this down to the Perforated stainless False bottom. I bet I could do a 100% Wheat Malt beer!

Fermentables:
Wheat Malt – 66.6%
Munich Malt I (Weyermann) – 24.1%
Munich Malt II (Weyermann – 8%
Melanoidin Malt – 1.2%

Hops:
Hallertauer Hersbrucker – 3 % @ 60 mins – 23g
Hallertauer Mittlefruh – 4.2 % @ 60 mins – 23g
Hallertauer Hersbrucker – 3 % @ 5 mins – 12g
Hallertauer Mittlefruh – 4.2 % @ 5 mins – 12g

Final Volume: 21 Litres
Original Gravity: 1.062 (I actually got 1058 which I’m happy with)
Final Gravity: 1.015
Alcohol Content: 6.2% ABV
Total Liquor: 29.8 Litres
Mash Liquor: 13.9 Litres
Mash Efficiency: 75 %
Bitterness: 18 EBU
Colour: 18 EBC
Yeast: Whitelabs WLP300 Hefeweizen (repitch of 100ml of slurry from AG#61)
Mash: 66c for 2 hours+
Boil: 60 mins
Liquor: Treated to General profile in the THBF calc

First Wort Hops are Hersbrucker & Mittlefruh:
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Approx 100ml of WLP300 Slurry from AG#61, a combo of some skimmed off the top and a thin skim off the bottom:
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5 min hops going in along with Protafloc:
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I didn’t go mad with the pictures as I was bottling the last wheat beer while the mash was on.
My Mash efficiency is down a bit and I struggled to get 70% but I’ll put this down to it being the very last of my sack of Wheat malt and the Combo of Munich malts. I’ll have all fresh malts ready for a brewday the first weekend in September.

*Bottled 6th Sep ’11 with 70g of White sugar

I’ve been a fan of Schneider Weisse for a while now, their Hopfen-Weisse is lovely and @JamesClayBeers mentioned that it was *Amarillo hopped, and Schneider are bringing out a Nelson Sauvin hopped special version.

So I’ve got a vague brewing plan… having just started waking up some out of date Whitelabs WLP300 Hefeweizen yeast.
Current garage malt stocks are about half a sack each of Lager and Wheat malts, with a few kilos of Weyermann Munich I & II along with lots of cara/crystal-esque malts.
I’ve started the yeast off in 1 Litre of 1040 wort, which will hopefully get going ok, I’ll then add 2 or 3 Litres more after decanting the beer off the yeast sediment and let it ferment out and again decant off some of the beer then split the yeast 3-ways for three different Hefeweizen. One will be German hopped, one American Hopped and another will use New Zealand hops.

*Thanks to the kind email reply from Sandra at www.schneider-weisse.de I now know that its the Brooklyn Brewery Hopfen-Weisse which is hopped with Amarillo and the Schneider is hopped with Saphir. – Its brilliant when breweries are helpful towards homebrewers, gives you that warm fuzzy feeling 🙂

The following recipes could change! (assume Mash Efficiency: 75 %) I’d probably treat my liquor to a Lager profile and I would be using Protofloc copper finings.

Nelson Weizen Brewday #1 Complete

  • Wheat Malt – 50%
    Lager Malt – 45%
    CaraHell – 5%
  • Nelson Sauvin – 13.0 % @ 60 mins – 23g
    Nelson Sauvin – 13.0 % @ 5 mins – 40g
  • Final Volume: 23 Litres
    Original Gravity: 1.050
    Bitterness: 40 EBU
    Colour: 13 EBC

Amarillo WeizenBrewday #2 Complete

  • Wheat Malt – 50%
    Lager Malt – 40%
    Melanoidin Malt – 10%
  • Amarillo – 9.4 % @ 60 mins – 34g
    Amarillo – 9.4 % @ 5 mins – 40g
  • Final Volume: 23 Litres
    Original Gravity: 1.050
    Bitterness: 40 EBU
    Colour: 16 EBC

Then one of the following, either a Munich malt based or a really basic Hefe.

Munich WeißbierBrewday #3 Complete

  • Wheat Malt – 60%
    Munich Malt I (Weyermann) – 30%
    Munich Malt II (Weyermann – 10%
  • Hallertauer Hersbrucker – 2.9 % @ 60 mins – 20g
    Hallertauer Mittlefruh – 4.1 % @ 60 mins – 20g
    Hallertauer Hersbrucker – 2.9 % @ 10 mins – 10g
    Hallertauer Mittlefruh – 4.1 % @ 10 mins – 10g
  • Final Volume: 23 Litres
    Original Gravity: 1.050
    Bitterness: 16 EBU
    Colour: 15 EBC

Hefe

  • Wheat Malt – 60%
    Lager Malt – 40%
  • Hallertauer Hersbrucker – 2.9 % @ 60 mins – 40g
    Hallertauer Hersbrucker – 2.9 % @ 10 mins – 20g
  • Final Volume: 23 Litres
    Original Gravity: 1.050
    Bitterness: 13 EBU
    Colour: 5 EBC

Thoughts on recipes most appreciated, cheers 🙂


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