German Weiss Name - Ww2 German Aircraft

[bugwan]

Red-Breasted Tit.

Oh wait...that's a bird. Still a great name for a beer though.

 

[bonj]

:lol: as is "Blue Footed ****y"

 

[Linz]

But he's already got the BF109, which is probably the Messerschmidt you're referring to. Maybe the Me262 Schwalbe (Swallow).

Yeah but the Pils is 'BF109'. I was aiming at 'Messerschmitt Weiss'..but I'll prolly get shot down anyways. Quote was from the Bf 108 B)

 

[bonj]

but I'll prolly get shot down anyways.

:lol: Gold

 

[bconnery]

Guys guys, this is all wrong.
Haven't you learned...
"Don't mention the war"

 

[tangent]

Some excellent suggestions guys
I should have listed what's used already.

Fw 190
Selected Style and BJCP Guidelines
2A-Pilsner-German Pilsner (Pils)
Recipe Overview
Wort Volume Before Boil: 34.50 l Wort Volume After Boil: 29.00 l
Volume Transferred: 28.00 l Water Added To Fermenter: 0.00 l
Volume At Pitching: 28.00 l Volume Of Finished Beer: 28.00 l
Expected Pre-Boil Gravity: 1.040 SG Expected OG: 1.047 SG
Expected FG: 1.013 SG Apparent Attenuation: 72.4 %
Expected ABV: 4.6 % Expected ABW: 3.6 %
Expected IBU (using Tinseth): 29.4 IBU Expected Color (using Morey): 7.5 EBC
BU:GU ratio: 0.62 Approx Color:
Mash Efficiency: 78.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 11 degC
Fermentables
Ingredient Amount % MCU When
German Pilsner Malt 5.500 kg 97.3 % 2.1 In Mash/Steeped
German Melanoidin Malt 0.150 kg 2.7 % 1.1 In Mash/Steeped
Hops
Variety Alpha Amount IBU Form When
German Tettnang 4.5 % 75 g 29.4 Loose Whole Hops 60 Min From End
Other Ingredients
Ingredient Amount When
Yeast
DCL S-189-SafLager German Lager

HE-111
Selected Style and BJCP Guidelines
15B-German Wheat/Rye Beer-Dunkelweizen
Recipe Overview
Wort Volume Before Boil: 33.00 l Wort Volume After Boil: 26.50 l
Volume Transferred: 26.50 l Water Added To Fermenter: 0.00 l
Volume At Pitching: 26.50 l Volume Of Finished Beer: 26.50 l
Expected Pre-Boil Gravity: 1.040 SG Expected OG: 1.050 SG
Expected FG: 1.012 SG Apparent Attenuation: 74.9 %
Expected ABV: 5.0 % Expected ABW: 3.9 %
Expected IBU (using Tinseth): 16.5 IBU Expected Color (using Morey): 45.5 EBC
BU:GU ratio: 0.33 Approx Color:
Mash Efficiency: 70.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 22 degC
Fermentables
Ingredient Amount % MCU When
German Dark Wheat Malt 3.000 kg 50.8 % 6.1 In Mash/Steeped
German Munich Malt 2.000 kg 33.9 % 3.5 In Mash/Steeped
Australian Barrett Burston Galaxy 0.500 kg 8.5 % 0.6 In Mash/Steeped
German Caramel Wheat Malt 0.200 kg 3.4 % 2.8 In Mash/Steeped
German Chocolate Wheat Malt 0.200 kg 3.4 % 23.6 In Mash/Steeped
Hops
Variety Alpha Amount IBU Form When
German Tettnang 4.5 % 30 g 12.9 Loose Whole Hops 60 Min From End
German Tettnang 4.5 % 14 g 3.6 Loose Whole Hops 20 Min From End
Other Ingredients
Ingredient Amount When
Yeast
Wyeast 3068-Weihenstephen Weizen

JU-87 Stuka
Selected Style and BJCP Guidelines
3B-European Amber Lager-Oktoberfest/Marzen
Recipe Overview
Wort Volume Before Boil: 31.00 l Wort Volume After Boil: 25.00 l
Volume Transferred: 25.00 l Water Added To Fermenter: 0.00 l
Volume At Pitching: 25.00 l Volume Of Finished Beer: 25.00 l
Expected Pre-Boil Gravity: 1.044 SG Expected OG: 1.055 SG
Expected FG: 1.013 SG Apparent Attenuation: 75.0 %
Expected ABV: 5.5 % Expected ABW: 4.3 %
Expected IBU (using Tinseth): 24.0 IBU Expected Color (using Morey): 18.8 EBC
BU:GU ratio: 0.44 Approx Color:
Mash Efficiency: 70.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 11 degC
Fermentables
Ingredient Amount % MCU When
German Vienna Malt 5.000 kg 80.0 % 5.8 In Mash/Steeped
German Munich Malt 1.000 kg 16.0 % 1.8 In Mash/Steeped
German CaraMunich I 0.250 kg 4.0 % 2.9 In Mash/Steeped
Hops
Variety Alpha Amount IBU Form When
German Tettnang 2.2 % 90 g 19.3 Loose Whole Hops 60 Min From End
German Tettnang 2.2 % 14 g 2.3 Loose Whole Hops 30 Min From End
German Hallertauer Mittlefruh 5.0 % 14 g 2.5 Loose Whole Hops 10 Min From End
Other Ingredients
Ingredient Amount When
Yeast
Wyeast 2633-Octoberfest Lager Blend

ME-109
Selected Style and BJCP Guidelines
1E-Light Lager-Dortmunder Export
Recipe Overview
Wort Volume Before Boil: 35.00 l Wort Volume After Boil: 29.00 l
Volume Transferred: 29.00 l Water Added To Fermenter: 0.00 l
Volume At Pitching: 29.00 l Volume Of Finished Beer: 29.00 l
Expected Pre-Boil Gravity: 1.044 SG Expected OG: 1.053 SG
Expected FG: 1.014 SG Apparent Attenuation: 72.5 %
Expected ABV: 5.1 % Expected ABW: 4.0 %
Expected IBU (using Tinseth): 25.9 IBU Expected Color (using Morey): 11.4 EBC
BU:GU ratio: 0.49 Approx Color:
Mash Efficiency: 80.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 10 degC
Fermentables
Ingredient Amount % MCU When
German Pilsner Malt 5.700 kg 93.0 % 2.1 In Mash/Steeped
German CaraAmber 0.230 kg 3.8 % 1.8 In Mash/Steeped
German Melanoidin Malt 0.200 kg 3.3 % 1.5 In Mash/Steeped
Hops
Variety Alpha Amount IBU Form When
Czech Saaz 2.2 % 115 g 21.3 Loose Whole Hops 60 Min From End
Czech Saaz 2.2 % 14 g 2.0 Loose Whole Hops 30 Min From End
German Tettnang 4.5 % 14 g 2.6 Loose Whole Hops 15 Min From End
German Tettnang 4.5 % 28 g 0.0 Loose Whole Hops At turn off
Other Ingredients
Ingredient Amount When
Yeast
DCL S-189-SafLager German Lager

Schulflugzeug
Recipe Overview
Wort Volume Before Boil: 33.00 l Wort Volume After Boil: 28.00 l
Volume Transferred: 27.00 l Water Added To Fermenter: 0.00 l
Volume At Pitching: 27.00 l Volume Of Finished Beer: 26.50 l
Expected Pre-Boil Gravity: 1.037 SG Expected OG: 1.044 SG
Expected FG: 1.012 SG Apparent Attenuation: 72.4 %
Expected ABV: 4.2 % Expected ABW: 3.3 %
Expected IBU (using Tinseth): 21.9 IBU Expected Color (using Morey): 7.9 EBC
BU:GU ratio: 0.50 Approx Color:
Mash Efficiency: 80.0 %
Boil Duration: 70.0 mins
Fermentation Temperature: 16 degC
Fermentables
Ingredient Amount % MCU When
German Pilsner Malt 4.700 kg 95.9 % 1.8 In Mash/Steeped
German Melanoidin Malt 0.200 kg 4.1 % 1.5 In Mash/Steeped
Hops
Variety Alpha Amount IBU Form When
German Tettnang 4.5 % 50 g 21.9 Loose Whole Hops First Wort Hopped
Other Ingredients
Ingredient Amount When
Yeast
DCL S-189-SafLager German Lager

I also have a Mitsubishi Zero (loads of rice), Lancaster, Spitfire, B29, P38 Lightning and P51 Mustang.

 

[bugwan]

Tangent,

I like the idea of ME262, though it has already been suggested. It was a good looking plane too. I find I always drink wheaties fast - can't get faster than a jet, except maybe a rocket. They did have a rocket plane at the end of the war but I don't recollect it's designation.

Wally

V1 rocket, or 'doodlebug' and the V2 rocket...

Cheers

 

[boingk]

A few suggestions off the top of my head - I like the old style aircraft, and think that if I had a period to live in aviation-wise, it'd be the 20's to 50's. The war aside, here are some suggestions:

Focke Wulf 190's - Heavy, powerful fighter. Later versions capable of high-altitude bomber attacks. Speed of ~685km/h @ 20,000ft.
Heinkel 111 - Bomber, twin 1100 ~ 1350hp engines depending on variant, medium load of 2 ton worth of bombs. Speed of about 400km/h @ 20,000ft while loaded.
Messerschmitt Me 163 - The rocket engined interceptor that somone alluded to above. Fast, crazy, somewhat unrelaible aircraft powered by hypoergolics; hydrazine hydrate and methanol were introduced into a combustion chamber and then react with each other, producing thrust. Fuel supply lasted 7.5 minutes, making them very much an interceptor role craft. Could easily reach over 900km/h and were a dream to fly. Reached 40,000ft in 3 minutes at a 70 degree [!] climb angle. Pilots were to ensure a fibre-free diet prior to flying so as any gas in the gastro intesinal tract would not expand in the unpressurized cockpit. Oxygen was delivered via a mask connected to a limited tank supply. They were eventually outclassed by the more sophisticated, reliable and deadly Me 262.

Cheers - boingk

 

[tangent]

Thanks guys, but Wally (and Bonj) has it. ME262 is fast to brew and fast to drink and looks damn good!

Thanks again.

Now to think about the Roggenbier...

 

[bonj]

I like the Me262 (as mentioned above). It's name is the Schwalbe which in English is "Swallow". A nice double meaning for swallow in the context of drinking beer

 

[warrenlw63]

You could also call it Rammkommando "ELBE" if you walk into walls after consuming too much.

Actually saw a rather interesting doco on them (Rammkommando) on the Dogfights programme on History Channel. Great show for the aircraft buffs.

Warren -

 

[tangent]

have you backed that show up Warren?

 

[warrenlw63]

Nah, only IQ'd it on Foxtel Tangent. Scrubbed it after watching each episode.

I've looked. There are places you can "back it up" though.

It's a bloody great programme. Right down to the interviews with the veterans. The CG simulations aren't too bad either.

Warren -

 

[tangent]

Ta!

 

[tangent]

ME262

Recipe Overview
Wort Volume Before Boil: 45.00 l Wort Volume After Boil: 38.00 l
Volume Transferred: 38.00 l Water Added To Fermenter: 0.00 l
Volume At Pitching: 38.00 l Volume Of Finished Beer: 38.00 l
Expected Pre-Boil Gravity: 1.041 SG Expected OG: 1.048 SG
Expected FG: 1.012 SG Apparent Attenuation: 74.9 %
Expected ABV: 4.8 % Expected ABW: 3.8 %
Expected IBU (using Tinseth): 13.7 IBU Expected Color (using Morey): 11.3 EBC
BU:GU ratio: 0.29 Approx Color:
Mash Efficiency: 70.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 22 degC

Fermentables
Ingredient Amount % MCU When
German Wheat Malt 5.997 kg 72.0 % 2.0 In Mash/Steeped
Australian Barrett Burston Galaxy 2.165 kg 26.0 % 1.7 In Mash/Steeped
German Caramel Wheat Malt 0.167 kg 2.0 % 1.6 In Mash/Steeped

Hops
Variety Alpha Amount IBU Form When
German Tettnang 4.5 % 40 g 11.9 Loose Whole Hops 60 Min From End
German Tettnang 4.5 % 10 g 1.8 Loose Whole Hops 20 Min From End

Yeast
Wyeast 3068-Weihenstephen Weizen

Mash Schedule
Mash Type: Full Mash
Schedule Name: Wheat step (43-63-70-78C)

Step Type Temperature Duration
Rest at 43 degC 30
Raise by infusion to 63 degC 2
Rest at 63 degC 60
Raise by infusion to 70 degC 2
Rest at 70 degC 30
Raise to and Mash out at 78 degC 15