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As stated in the “Old obscure Beer” thread…. This is an outlaw German beer intended to be consumed by farm workers during the harvest…. And I believe to be the forerunner of Bock. It was outlawed due to the small percentage of wheat (had to be 50% or not at all). I think what intrigues me the most about this one is the high hopping rate (for a dark German beer)
SUMMARY
(Original Gravity) O.G. = 1.065
(Final Gravity) F.G. = 1.016
(Bitterness) IBU = 46
(Color) SRM = 24
(Alcohol) APV = 6.3%
Calories per 12-oz bottle =209
For a 5 gallon batch…..
Grain:
Pounds: Type:
10 Munich malt
0.25 caramunich
0.5 chocolate wheat
2 red wheat
Hops:
Variety: Oz.: Boil Time:
Spalt 2 60
Spalt 2 5
K-97 yeast
This will require a decoction mash, with the primary rest at 156 degrees. I will probably just do a decoction to mash out, with a 30-minute decoction boil, and 20-minute sparge rests.
Never attribute to malice, that which can adequately be explained by stupidity. -
Evan_B said:
This sounds pretty good! I'll be interested to hear how this one comes out.
I'm all excited about it.... I would brew sooner, but it should probably ferment on the cool side.... and I doubt I could get it below 70 this time of yearNever attribute to malice, that which can adequately be explained by stupidity. -
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ceannt said:
As stated in the “Old obscure Beer” thread…. This is an outlaw German beer intended to be consumed by farm workers during the harvest…. And I believe to be the forerunner of Bock. It was outlawed due to the small percentage of wheat (had to be 50% or not at all). I think what intrigues me the most about this one is the high hopping rate (for a dark German beer)
SUMMARY
(Original Gravity) O.G. = 1.065
(Final Gravity) F.G. = 1.016
(Bitterness) IBU = 46
(Color) SRM = 24
(Alcohol) APV = 6.3%
Calories per 12-oz bottle =209
For a 5 gallon batch…..
Grain:
Pounds: Type:
10 Munich malt
0.25 caramunich
0.5 chocolate wheat
2 red wheat
Hops:
Variety: Oz.: Boil Time:
Spalt 2 60
Spalt 2 5
K-97 yeast
This will require a decoction mash, with the primary rest at 156 degrees. I will probably just do a decoction to mash out, with a 30-minute decoction boil, and 20-minute sparge rests.
What is it with you and freakin' decoction mashes? This sounds good, but I'm not really interested in learning how to decoct.
"On it. I hate software." ~Cpt Snarklepants -
The time is so worth it though ....
of all the countless different decoction mash schedules .... doing it to mash out is the least time consuming .... and the least critical to hit target temperatures.... I pull them thick with lots of grain to get the most bang for my buckNever attribute to malice, that which can adequately be explained by stupidity. -
I was just thinking about decoction mashes.... and offer the following...
There is nothing scary about them....
Everybody should try it once... just to say that you did if nothing else...
They really add a richness to the malt profile that you can't get any other way...Never attribute to malice, that which can adequately be explained by stupidity. -
ceannt said:
I was just thinking about decoction mashes.... and offer the following...
There is nothing scary about them....
Everybody should try it once... just to say that you did if nothing else...
They really add a richness to the malt profile that you can't get any other way...
and it's really the only way to step mash in a cooler without recirculating.The pinnacle of lame and awesome in one singular moment. -Lake -
FromZwolle said:ceannt said:
I was just thinking about decoction mashes.... and offer the following...
There is nothing scary about them....
Everybody should try it once... just to say that you did if nothing else...
They really add a richness to the malt profile that you can't get any other way...
and it's really the only way to step mash in a cooler without recirculating.
Hey! Watch yer language! Don't be using the "r" word in my thread!
Never attribute to malice, that which can adequately be explained by stupidity. -
ceannt said:FromZwolle said:ceannt said:
I was just thinking about decoction mashes.... and offer the following...
There is nothing scary about them....
Everybody should try it once... just to say that you did if nothing else...
They really add a richness to the malt profile that you can't get any other way...
and it's really the only way to step mash in a cooler without recirculating.
Hey! Watch yer language! Don't be using the "r" word in my thread!
Yeah! We'd hate to add technology to brewing."On it. I hate software." ~Cpt Snarklepants
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