technobabble66
Meat Popsicle
Larger Lager,
Possibly a Czech Amber Lager, but too bitter. Possibly an Altbier, but with Lager yeast (S-189)
Vol = 21L
OG=1.045
FG=1.008
IBU=40
EBC=25.6
alc%=5.1
3.14kg Vienna (wey) 78.5%
0.6kg Munich (viking) 15%
0.2kg CaraAroma (wey) 5%
0.06kg Acidulated (wey) 1.5%
20g Hall Mitt & Helga @ FWH
30g Helga + 20g Hall Mitt into cube, as if @20min
maybe 5g EKG or Styrians dry hopped
Yeast = S-189, fermented ~14°C, D-rested & lagered.
————————————————
So 2 main questions:
1) What style is this fitting into, just out of interest?
2) Feedback, comments, & suggestions on the recipe?
————————————
Style-wise, it looks similar to an Altbier, but with lager yeast, and i believe the caramel elements are out of style. So it seems similar to a Czech Amber Lager on the flavours, but is much more bitter going by the style guidelines.
————————————
Fwiw, the loose back-story is: i wanted to make a slightly more simple lager (to take advantage of the ready-to-rock yeast cake i’ll have free in 1 batch’s time) to compliment the International Amber Lager (w lots of US hops) & the Munich Dunkel i’ll have lagering soon. However, i quickly realised i can just buy a fairly simple lighter lager, and i should use my brewing slots to make something a bit more interesting. So i’ve been looking at Altbiers, Munich Helles, Festbiers, Vienna lagers & Czech Amber lagers - i.e.: paler beers, but with a significant bit of malty oomph; and swinging between straight dry maltiness or more caramel elements. The obvious choice would be a Red Lager, of some sort (what official style would that be under?) however, i’ve already got a Better Red Than Dead clone carbing up in bottles, so i wasn’t sure about going down the specific Red path. Instead, i thought i’d go with something like the version above - mainly base malt, maybe some Munich, and a crystal in subtle but “present” levels.
So subsequently, i think i’m looking at a copper-to-red lager, that is dry and malty with caramel elements that aren’t coming out too sweet.
The choice of crystal was either medium for typical caramel, pale for light honey-caramel, or dark/CaraAroma to see what that’d do. I’ve also got some ESB’s carbing up, so i thought i’d skip the more typical caramel notes. Which led me to CaraAroma - i’ve used it a bit, but normally in recipes with lots of malts, so i’m not 100% sure on exactly what it does for me. This seems like it might be a good way to test it.
With the Munich, i generally like the maltiness it brings, but i’m coming to learn it might “muddy” the impact of crystal malts. (so it might foil the idea of testing what CaraAroma does). So i’ve been debating whether to leave it in, swap it out for a lesser amount of Ding Aromatic, or drop it entirely (maybe increasing the CaraAroma slightly).
Pretty happy with the hops, but happy to hear suggestions on amounts or types.
Do the IBUs look about right?
Thoughts?
Possibly a Czech Amber Lager, but too bitter. Possibly an Altbier, but with Lager yeast (S-189)
Vol = 21L
OG=1.045
FG=1.008
IBU=40
EBC=25.6
alc%=5.1
3.14kg Vienna (wey) 78.5%
0.6kg Munich (viking) 15%
0.2kg CaraAroma (wey) 5%
0.06kg Acidulated (wey) 1.5%
20g Hall Mitt & Helga @ FWH
30g Helga + 20g Hall Mitt into cube, as if @20min
maybe 5g EKG or Styrians dry hopped
Yeast = S-189, fermented ~14°C, D-rested & lagered.
————————————————
So 2 main questions:
1) What style is this fitting into, just out of interest?
2) Feedback, comments, & suggestions on the recipe?
————————————
Style-wise, it looks similar to an Altbier, but with lager yeast, and i believe the caramel elements are out of style. So it seems similar to a Czech Amber Lager on the flavours, but is much more bitter going by the style guidelines.
————————————
Fwiw, the loose back-story is: i wanted to make a slightly more simple lager (to take advantage of the ready-to-rock yeast cake i’ll have free in 1 batch’s time) to compliment the International Amber Lager (w lots of US hops) & the Munich Dunkel i’ll have lagering soon. However, i quickly realised i can just buy a fairly simple lighter lager, and i should use my brewing slots to make something a bit more interesting. So i’ve been looking at Altbiers, Munich Helles, Festbiers, Vienna lagers & Czech Amber lagers - i.e.: paler beers, but with a significant bit of malty oomph; and swinging between straight dry maltiness or more caramel elements. The obvious choice would be a Red Lager, of some sort (what official style would that be under?) however, i’ve already got a Better Red Than Dead clone carbing up in bottles, so i wasn’t sure about going down the specific Red path. Instead, i thought i’d go with something like the version above - mainly base malt, maybe some Munich, and a crystal in subtle but “present” levels.
So subsequently, i think i’m looking at a copper-to-red lager, that is dry and malty with caramel elements that aren’t coming out too sweet.
The choice of crystal was either medium for typical caramel, pale for light honey-caramel, or dark/CaraAroma to see what that’d do. I’ve also got some ESB’s carbing up, so i thought i’d skip the more typical caramel notes. Which led me to CaraAroma - i’ve used it a bit, but normally in recipes with lots of malts, so i’m not 100% sure on exactly what it does for me. This seems like it might be a good way to test it.
With the Munich, i generally like the maltiness it brings, but i’m coming to learn it might “muddy” the impact of crystal malts. (so it might foil the idea of testing what CaraAroma does). So i’ve been debating whether to leave it in, swap it out for a lesser amount of Ding Aromatic, or drop it entirely (maybe increasing the CaraAroma slightly).
Pretty happy with the hops, but happy to hear suggestions on amounts or types.
Do the IBUs look about right?
Thoughts?