German Beers

[cdbrown]

Hi all,

Whilst I'm still in the process of building my brew rig, I thought I'd better start planning for Oktoberfest (well we call it Browntoberfest) and as such I'd like to have a few different Bavarian/German beers on tap for the occasion. So looking for your favourite german styles and recipes if you have them.

Munich Helles
Weizen
Dunkel Weizen
A 'fest lager?

Any suggestions most welcome.

Cheers
-cdbrown

 

[Fourstar]

My helles is a winner and went down well at lasts years july case swap with the guys who tasted it! :icon_cheers:

Helles
Munich Helles

Type: All Grain
Date: 25/04/2009
Batch Size: 23.00 L
Brewer: Braden
Boil Size: 30.90 L
Boil Time: 60 min
Brewhouse Efficiency: 68.00

Ingredients
5.00 kg Pilsner (Weyermann) (1.7 SRM) Grain 92.59 %
0.30 kg Munich I (Weyermann) (7.1 SRM) Grain 5.56 %
0.10 kg Melanoidin (Weyermann) (30.0 SRM) Grain 1.85 %
35.00 gm Hallertauer [4.80 %] (60 min) (First Wort Hop) Hops 20.1 IBU
3g Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
6g Calcium Chloride (Mash 60.0 min) Misc
1 Pkgs Munich Lager (Wyeast Labs #2308) Yeast-Lager

Beer Profile
Est Original Gravity: 1.050 SG
Measured Original Gravity: 1.050 SG
Est Final Gravity: 1.012 SG
Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 4.98 %
Actual Alcohol by Vol: 4.69 %
Bitterness: 20.1 IBU
Est Color: 4.5 SRM


Mash Profile
60 min Mash In Add 15.12 L of water at 71.9 C 66.0 C
10 min Mash Out Add 9.00 L of water at 93.9 C 75.6 C

Notes
Crash Chilled for 3 Days @ 2 deg.
6g CaCl2 into mash, 3g CaSo4 into Kettle
Ferment @ 10deg with a diactel rest with 3-4 points to go.

 

[Muggus]

Weizenbock the best of the Bock and Weizen in one!

Or failing that, go Schwarzbier. Doc's recipe would have to be one of the tastiest i've come across!

 

[~MikE]

an altbier is always good...

 

[cliffo]

I had planned to start brewing for my Oktoberfest this weekend but doesn't look like it's gunna happen till next week now.

I usually have the following on tap when I hold my Oktoberfest:

• Oktoberfest
• Dunkel
• Kolsch
• Altbier
• German Lager
• Helles or Krystal Weizen (the punters don't seem to go for "cloudy" beer lol

The Kolsch and Oktoberfest are usually the crowd favourites which is good as it leaves the Alt :icon_drool2: all for me!! :beerbang:

cliffo

 

[cdbrown]

Cheers for the advice guys. Any chance of chucking up your recipes cliffo?

 

[cliffo]

Cheers for the advice guys. Any chance of chucking up your recipes cliffo?

Oktoberfest which I originally brewed based on a recipe from this site

Recipe: Oktoberfest
Style: Oktoberfest/Marzen
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 22.00 L
Boil Size: 26.65 L
Estimated OG: 1.052 SG
Estimated Color: 18.0 EBC
Estimated IBU: 25.5 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.34 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 48.15 %
1.30 kg Pilsner (Weyermann) (3.3 EBC) Grain 26.85 %
0.90 kg Munich I (Weyermann) (14.0 EBC) Grain 18.52 %
0.18 kg Melanoidin (Weyermann) (59.1 EBC) Grain 3.70 %
0.09 kg Caraaroma (Weyermann) (350.7 EBC) Grain 1.85 %
0.04 kg Acidulated (Weyermann) (3.5 EBC) Grain 0.93 %
24.10 gm Northern Brewer [8.00 %] (60 min) Hops 21.5 IBU
15.72 gm Tettnang [4.60 %] (15 min) Hops 4.0 IBU
1 Pkgs Bohemian Lager (Wyeast Labs #2124) Yeast-Lager


Mash Schedule: Double Infusion, Medium Body
Total Grain Weight: 4.86 kg
----------------------------
Double Infusion, Medium Body
Step Time Name Description Step Temp
30 min Protein Rest Add 11.00 L of water at 55.4 C 50.0 C
40 min Saccrification Add 7.00 L of water at 99.2 C 67.0 C
10 min Mash Out Heat to 78.0 C 78.0 C

 

[cliffo]

Recipe: German Lager

Recipe Specifications
--------------------------
Batch Size: 22.00 L
Boil Size: 25.46 L
Estimated OG: 1.050 SG
Estimated Color: 6.5 EBC
Estimated IBU: 24.5 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.00 kg Pilsner (Weyermann) (3.3 EBC) Grain 100.00 %
15.00 gm Northern Brewer [8.00 %] (60 min) Hops 13.3 IBU
20.00 gm Hallertauer [6.30 %] (20 min) Hops 8.5 IBU
20.00 gm Hallertauer [6.30 %] (5 min) Hops 2.8 IBU
1 Pkgs Bohemian Lager (Wyeast Labs #2124) Yeast-Lager


Mash Schedule: Double Infusion, Light Body
Total Grain Weight: 5.00 kg
----------------------------
Double Infusion, Light Body
Step Time Name Description Step Temp
20 min Protein Rest Add 9.00 L of water at 55.9 C 50.0 C
40 min Saccrification Add 8.00 L of water at 80.7 C 63.0 C
10 min Mash Out Heat to 78.0 C over 2 min 78.0 C

 

[cliffo]

Recipe: Munich Dunkel

Recipe Specifications
--------------------------
Batch Size: 22.00 L
Boil Size: 26.65 L
Estimated OG: 1.053 SG
Estimated Color: 35.8 EBC
Estimated IBU: 24.2 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.08 kg Munich I (Weyermann) (14.0 EBC) Grain 61.97 %
1.54 kg Pilsner (Weyermann) (3.3 EBC) Grain 30.99 %
0.20 kg Caramunich III (Weyermann) (139.9 EBC) Grain 4.02 %
0.15 kg Chocolate Wheat (Weyermann) (817.6 EBC) Grain 3.02 %
22.00 gm Northern Brewer [8.00 %] (60 min) Hops 19.4 IBU
15.00 gm Tettnang [4.60 %] (15 min) Hops 3.8 IBU
10.00 gm Tettnang [4.60 %] (5 min) Hops 1.0 IBU
1 Pkgs Bohemian Lager (Wyeast Labs #2124) Yeast-Lager


Mash Schedule: Double Infusion, Medium Body
Total Grain Weight: 4.97 kg
----------------------------
Double Infusion, Medium Body
Step Time Name Description Step Temp
30 min Protein Rest Add 11.00 L of water at 55.5 C 50.0 C
40 min Saccrification Add 7.00 L of water at 99.3 C 67.0 C
10 min Mash Out Heat to 78.0 C 78.0 C

 

[cliffo]

Recipe: Kolsch

Recipe Specifications
--------------------------
Batch Size: 22.00 L
Boil Size: 26.65 L
Estimated OG: 1.050 SG
Estimated Color: 6.6 EBC
Estimated IBU: 26.8 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.50 kg Pilsner (Weyermann) (3.3 EBC) Grain 90.00 %
0.50 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 10.00 %
22.00 gm Northern Brewer [8.00 %] (60 min) Hops 19.9 IBU
22.00 gm Tettnang [4.60 %] (20 min) Hops 6.9 IBU
1 Pkgs Kolsch Yeast (Wyeast Labs #2565) Yeast-Ale


Mash Schedule: Temperature Mash, 1 Step, Light Body
Total Grain Weight: 5.00 kg
----------------------------
Temperature Mash, 1 Step, Light Body
Step Time Name Description Step Temp
60 min Saccharification Add 15.00 L of water at 69.3 C 64.0 C
10 min Mash Out Heat to 78.0 C over 10 min 78.0 C

 

[cliffo]

Recipe: Altbier
Style: Dusseldorf Altbier

Recipe Specifications
--------------------------
Batch Size: 22.00 L
Boil Size: 26.65 L
Estimated OG: 1.054 SG
Estimated Color: 31.7 EBC
Estimated IBU: 39.2 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.02 kg Munich I (Weyermann) (14.0 EBC) Grain 56.05 %
2.02 kg Pilsner (Weyermann) (3.3 EBC) Grain 37.40 %
0.25 kg Caramunich III (Weyermann) (139.9 EBC) Grain 4.68 %
0.05 kg Carafa Special I (Weyermann) (630.4 EBC) Grain 0.94 %
0.05 kg Chocolate Malt (Thomas Fawcett) (1000.8 EBGrain 0.94 %
76.00 gm Saaz [4.00 %] (60 min) Hops 33.4 IBU
22.00 gm Saaz [4.00 %] (20 min) Hops 5.8 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs German Ale (Wyeast Labs #1007) Yeast-Ale


Mash Schedule: Double Infusion, Medium Body
Total Grain Weight: 5.39 kg
----------------------------
Double Infusion, Medium Body
Step Time Name Description Step Temp
30 min Protein Rest Add 12.00 L of water at 57.1 C 52.0 C
30 min Saccrification Add 7.00 L of water at 97.1 C 67.0 C
10 min Mash Out Decoct 7.50 L of mash and boil it 78.0 C

 

[Screwtop]

For a beautiful sweet big headed Hefeweizen with plenty of banana guaranteed, brewed this again only recently,

Cheers,

Screwy



Batch Size: 23.00 L
Boil Size: 28.52 L
Estimated OG: 1.052 SG
Estimated Color: 7.7 EBC
Estimated IBU: 14.7 IBU
Brewhouse Efficiency: 84.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.25 kg Pale Malt, Ale (Barrett Burston) (5.9 EBCGrain 50.00 %
2.25 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 50.00 %
10.00 gm Hallertauer Hersbrucker 2006 (Age AdjusteHops 2.6 IBU
31.00 gm Tettnang 2006 (Age Adjusted) [3.00 %] (6Hops 12.1 IBU
200ml Bavarian Wheat (Wyeast Labs #3638) [Starter Yeast-Wheat


Mash Schedule:

60 min Sacch Rest 66.0 C
10 min Mash Out 76.5 C

 

[Ronin]

My helles is a winner and went down well at lasts years july case swap with the guys who tasted it! :icon_cheers:

+1 for Fourstar's recipe, pretty much exactly what I use except I prefer 2124. Great easy drinking beer.

 

[superdave]

scrawls down the recipes

Thanks fellas!

 

[haysie]

For a beautiful sweet big headed Hefeweizen with plenty of banana guaranteed, brewed this again only recently,

Cheers,

Screwy



Batch Size: 23.00 L
Boil Size: 28.52 L
Estimated OG: 1.052 SG
Estimated Color: 7.7 EBC
Estimated IBU: 14.7 IBU
Brewhouse Efficiency: 84.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.25 kg Pale Malt, Ale (Barrett Burston) (5.9 EBCGrain 50.00 %
2.25 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 50.00 %
10.00 gm Hallertauer Hersbrucker 2006 (Age AdjusteHops 2.6 IBU
31.00 gm Tettnang 2006 (Age Adjusted) [3.00 %] (6Hops 12.1 IBU
200ml Bavarian Wheat (Wyeast Labs #3638) [Starter Yeast-Wheat


Mash Schedule:

60 min Sacch Rest 66.0 C
10 min Mash Out 76.5 C

At a glance, looks sensational. Have you brewed it with an aussie wheat? the weyerman is heaps "fluffier" and produces more graininess than the aussie stuff imo.

 

[Screwtop]

At a glance, looks sensational. Have you brewed it with an aussie wheat? the weyerman is heaps "fluffier" and produces more graininess than the aussie stuff imo.

Old recipe, have tried it with malts of all descriptions......Use pale and wheat in the proportions in the recipe and all will be well, difference between maltsters is bugger all.

Screwy

 

[bulp]

Mmmmm looks good Screwy and i lurv the 3638 yeast, planning on doing another Hef soon i know its winter but goddammit i want one.

 

[Tony]

Cliffo.......... drop the northern brewer bitering addition and use lots of low alpha noble hops to bitter at 45 min addition.

It makes all the difference!

Other than that all the recipes look sound to me.

 

[cliffo]

Cliffo.......... drop the northern brewer bitering addition and use lots of low alpha noble hops to bitter at 45 min addition.

It makes all the difference!

Other than that all the recipes look sound to me.

Tony,

NB is my staple bittering hop...for everything!!

Love to hear your views on the 45min noble additions in place of NB.

What do you find it adds over the excellent alpha % of NB for bittering?

Smoother maybe?

cliffo

 

[Tony]

i spent a lot of time using higher alpa hops to bitter my beers. It made sence!

I just couldnt get the same character in my german lagers as the ones i bought, and it upset me!

i made a german Pilsner...... Becks clone...... with shed loads of hallertau as a 40 min bittering addition, with 1/2g per liter at 5 min. It had a massive noble hop character that was deeper seated into the beer and much more stable than the grassy character you get from lots of late moble hops. far superiour result!

NB is a fine hop....... but if you want top notch german beers...... try using loads of low alpha hops to bitter for a short bittering boil. temperature seems to add a stability of flavour and aroma and you get plenty from a large additon of hops for bittering.

I have found this method works well across lots of styles...... EKG as a bittering hop for a bitter as aposed to target........ big difference.

It all comes down to the beer you want but i do encourage you and others to try the method.

cheers