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Ewalds Northern Germany Altbier (AG)
  • jlwjlw
    Posts: 16,417
    BeerSmith 2 Recipe Printout - http://www.beersmith.com
    Recipe: Ewalds Altbier
    Brewer: 
    Asst Brewer:
    Style: Northern German Altbier
    TYPE: All Grain
    Taste: (30.0)

    Recipe Specifications
    --------------------------
    Boil Size: 6.93 gal
    Post Boil Volume: 5.72 gal
    Batch Size (fermenter): 5.00 gal  
    Bottling Volume: 5.00 gal
    Estimated OG: 1.054 SG
    Estimated Color: 16.4 SRM
    Estimated IBU: 28.9 IBUs
    Brewhouse Efficiency: 75.00 %
    Est Mash Efficiency: 82.5 %
    Boil Time: 60 Minutes

    Ingredients:
    ------------
    Amt                   Name                                     Type          #        %/IBU        
    8 lbs 8.0 oz          Munich Malt (9.0 SRM)                    Grain         1        87.2 %       
    1 lbs                 Wheat Malt, Ger (2.0 SRM)                Grain         2        10.3 %       
    4.0 oz                Carafa II (412.0 SRM)                    Grain         3        2.6 %        
    1.75 oz               Spalter [4.50 %] - Boil 60.0 min         Hop           4        28.9 IBUs    
    1.0 pkg               German Ale/Kolsch (White Labs #WLP029) [ Yeast         5        -            


    Mash Schedule: Decoction Mash, Single
    Total Grain Weight: 9 lbs 12.0 oz
    ----------------------------
    Name              Description                             Step Temperat Step Time    
    Protein Rest      Add 20.50 qt of water at 126.3 F        122.0 F       35 min       
    Saccharification  Decoct 8.37 qt of mash and boil it      154.0 F       45 min       
    Mash Out          Heat to 168.0 F over 10 min             168.0 F       10 min       

    Sparge: Fly sparge with 3.22 gal water at 168.0 F
  • jlwjlw
    Posts: 16,417
    I think I will brew this beer tomorrow.

    @ceannt or @FromZwolle you guys are more experts in this genre than I am. This beer has always turned out pretty good. Any changes you would make to improve it?
  • jlwjlw
    Posts: 16,417
    I doubt I take the time to do a decoction. But maybe...
  • JerryJerry
    Posts: 75,502
    jlw said:

    I doubt I take the time to do a decoction. But maybe...



    Do it!
    "Again?"
    CurlyFat's 60,000th post
  • FuzzyFuzzy
    Posts: 46,885
    jlw said:

    I think I will brew this beer tomorrow.

    @ceannt or @FromZwolle you guys are more experts in this genre than I am. This beer has always turned out pretty good. Any changes you would make to improve it?



    that's a hard question to answer. i could change it to what i like more, but that doesn't mean that it would be an improvement to you...

    decoction, though. even just half of one when you're mashing out would do very nice things.
    "Oh, you were serious? I was drunk."-C_B
  • FuzzyFuzzy
    Posts: 46,885
    if i was going to brew this for my personal tastes, i'd drop the wheat and replace it with caramunich or caravienne and use magnum for the hops.
    "Oh, you were serious? I was drunk."-C_B
  • jlwjlw
    Posts: 16,417

    if i was going to brew this for my personal tastes, i'd drop the wheat and replace it with caramunich or caravienne and use magnum for the hops.


    What's the difference if you drop the wheat and add the caramunich or caravienne? I hadn't thought about Magnum hops. I think when I built this I built it after a very traditional German recipe.
  • FuzzyFuzzy
    Posts: 46,885
    jlw said:

    if i was going to brew this for my personal tastes, i'd drop the wheat and replace it with caramunich or caravienne and use magnum for the hops.


    What's the difference if you drop the wheat and add the caramunich or caravienne?


    malty malty. ;)

    jlw said:

    if i was going to brew this for my personal tastes, i'd drop the wheat and replace it with caramunich or caravienne and use magnum for the hops.


    I hadn't thought about Magnum hops. I think when I built this I built it after a very traditional German recipe.


    i like magnum for malt forward beers, because you can get a bit more AA with less, and it's a nice clean bittering.
    "Oh, you were serious? I was drunk."-C_B
  • FuzzyFuzzy
    Posts: 46,885
    caravienne-little bit of caramel/toffee/whatever with a nutty accent

    caravienne-malty caramel/toffee munichy flavor.

    either are very nice in a malty german beer.
    "Oh, you were serious? I was drunk."-C_B
  • jlwjlw
    Posts: 16,417

    caravienne-little bit of caramel/toffee/whatever with a nutty accent

    caravienne-malty caramel/toffee munichy flavor.

    either are very nice in a malty german beer.



    And thats what I'm looking for. I think you've sold me on this change. Would you do a 1 for 1 swap or how much would add?

    Was the top one meant to be caramunich (caravienne-little bit of caramel/toffee/whatever with a nutty accent)?
  • FuzzyFuzzy
    Posts: 46,885
    jlw said:

    caravienne-little bit of caramel/toffee/whatever with a nutty accent

    caravienne-malty caramel/toffee munichy flavor.

    either are very nice in a malty german beer.



    And thats what I'm looking for. I think you've sold me on this change. Would you do a 1 for 1 swap or how much would add?

    Was the top one meant to be caramunich (caravienne-little bit of caramel/toffee/whatever with a nutty accent)?


    my bad. the second one was caramunich. the caravienne is a little bit nuttier while the caramunich tastes just like what you'd expect caramel munich malt to taste like.
    "Oh, you were serious? I was drunk."-C_B
  • JerryJerry
    Posts: 75,502

    jlw said:

    if i was going to brew this for my personal tastes, i'd drop the wheat and replace it with caramunich or caravienne and use magnum for the hops.


    What's the difference if you drop the wheat and add the caramunich or caravienne?


    malty malty. ;)

    jlw said:

    if i was going to brew this for my personal tastes, i'd drop the wheat and replace it with caramunich or caravienne and use magnum for the hops.


    I hadn't thought about Magnum hops. I think when I built this I built it after a very traditional German recipe.


    i like magnum for malt forward beers, because you can get a bit more AA with less, and it's a nice clean bittering.


    this.
    "Again?"
    CurlyFat's 60,000th post
  • FuzzyFuzzy
    Posts: 46,885
    @ceannt might come in here and berate me for using caramel malts in a classic german style, but it tastes good to me, so i cheat.
    "Oh, you were serious? I was drunk."-C_B
  • JerryJerry
    Posts: 75,502

    @ceannt might come in here and berate me for using caramel malts in a classic german style, but it tastes good to me, so i cheat.



    You don't like 73hr brew days?
    "Again?"
    CurlyFat's 60,000th post
  • ceanntceannt
    Posts: 48,471

    @ceannt might come in here and berate me for using caramel malts in a classic german style, but it tastes good to me, so i cheat.



    no I won't.... but I wouldn't use more than a quarter pound, or it will be "sweet" not malty
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ceanntceannt
    Posts: 48,471
    my revisions are as follows....

    drop the Munich to 7 pounds
    Lose the wheat!
    Add 3 pounds of Vienna
    0.25 pounds of caramunich
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ceanntceannt
    Posts: 48,471
    Magnum would be great for a bittering addition.
    I would also add an ounce of Spalt at 5 minutes
    Fz will berate me for that, but it balances everything out, and gives a wonderful flavor profile
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ceanntceannt
    Posts: 48,471
    a simple decoction to mash out will add a lot of depth...
    Pull it thick, with lots of grain, and boil for 20 minutes.
    It doesn't add a tremendous amount of time to your brewday, and really makes a difference
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • FuzzyFuzzy
    Posts: 46,885
    ceannt said:

    Magnum would be great for a bittering addition.
    I would also add an ounce of Spalt at 5 minutes
    Fz will berate me for that, but it balances everything out, and gives a wonderful flavor profile



    not this time, since it's a personal preference thing. but the next time you try to put hops in the way of my malt, blamo!
    "Oh, you were serious? I was drunk."-C_B
  • ceanntceannt
    Posts: 48,471

    ceannt said:

    Magnum would be great for a bittering addition.
    I would also add an ounce of Spalt at 5 minutes
    Fz will berate me for that, but it balances everything out, and gives a wonderful flavor profile



    not this time, since it's a personal preference thing. but the next time you try to put hops in the way of my malt, blamo!


    Hahahaha.
    It really doesn't get in the way, and AltBiers used to have a lot more hops in them... I still keep the IBUs very low...
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • jlwjlw
    Posts: 16,417
    I'm going to trust you chumps.

    How much magnum and how much spalt?
  • ceanntceannt
    Posts: 48,471
    jlw said:

    I'm going to trust you chumps.

    How much magnum and how much spalt?



    1 ounce of spalt for the 5 minute addition (5 gallon batch)

    The Magnum depends in the AA. .. if it's up around 14 or 15, I would use a half ounce.
    Keep the IBU between say 35 and 45..
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • jlwjlw
    Posts: 16,417
    Protein rest right at 122
    image.jpg
    3264 x 2448 - 2M
  • jlwjlw
    Posts: 16,417
    Single decoction.
    image.jpg
    3264 x 2448 - 2M
  • jlwjlw
    Posts: 16,417
    @ceannt. To raise the mash temp to 165 do I just boil a couple of gallons and add to the mash?

    @fromzwolle
  • ceanntceannt
    Posts: 48,471
    Add it back a little at a time till you hit your target. Let the rest cool off to the target before you put it in.
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.