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Post by shaggaroo on Jul 24, 2021 15:57:47 GMT -6
I’m brewing my Festbier today. I went with 62:38 Best Pilsner to Weyermann Dark Munich. 30 IBU of Hallertau with 30 minutes remaining in the boil and 34/70 yeast. Frankly, the ratio of Pilsner to Munich 2 was chosen by what I had in inventory as much as any other factor. I made a beer very similar to this with Weyermann Light Munich last year. I am looking forward to trying this one. I am doing a 90 minute mash to help it dry out a smidge. How do you think this would be if I replaced the Dark Munich with 50:50 Munich/Vienna?
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Post by tommymorris on Jul 24, 2021 16:03:09 GMT -6
I’m brewing my Festbier today. I went with 62:38 Best Pilsner to Weyermann Dark Munich. 30 IBU of Hallertau with 30 minutes remaining in the boil and 34/70 yeast. Frankly, the ratio of Pilsner to Munich 2 was chosen by what I had in inventory as much as any other factor. I made a beer very similar to this with Weyermann Light Munich last year. I am looking forward to trying this one. I am doing a 90 minute mash to help it dry out a smidge. How do you think this would be if I replaced the Dark Munich with 50:50 Munich/Vienna? I still think it would be awesome. The Vienna I have right now is pretty similar to Munich in flavor. Ken might have more input. But Festbier has a pretty big range. I just want a big Helles with more Munich malt goodness. Frankly, US Oktoberfest beers are what I am used to and I am walking down the ladder slowly.
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Post by Ken on Jul 24, 2021 17:02:39 GMT -6
I’m brewing my Festbier today. I went with 62:38 Best Pilsner to Weyermann Dark Munich. 30 IBU of Hallertau with 30 minutes remaining in the boil and 34/70 yeast. Frankly, the ratio of Pilsner to Munich 2 was chosen by what I had in inventory as much as any other factor. I made a beer very similar to this with Weyermann Light Munich last year. I am looking forward to trying this one. I am doing a 90 minute mash to help it dry out a smidge. Nice!
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Post by poptop on Jul 25, 2021 6:29:16 GMT -6
Nice article in this issue of Beer and Brewing magazine on Fest. Simple recipe included. The rest of the rag is on IPA's. I wish I liked making them haha.
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Post by brewbama on Jul 25, 2021 6:40:37 GMT -6
Nice article in this issue of Beer and Brewing magazine on Fest. Simple recipe included. The rest of the rag is on IPA's. I wish I liked making them haha. +1. I’ve long had a personal distaste for the bitter hop blasters that IPA became in America. I have the same issue with a majority of a brewery’s portfolio in the 7+% ABV range. When everyone started hitting a BU:GU of 1:1 and beyond I baled. A BU:GU ratio of around .75 is a ‘very hoppy’ beer in my world and I rarely brew them. A lot of people must like extremely hoppy high ABV beers because the supply certainly seems to be meeting the demand. I guess I’m just not in that market. Having said all that, you have one of my reasons to brew my own. My goal with hops is not primarily bitterness. Of course, I need some bitterness for balance but I am primarily use hops for flavor like I do spice/seasoning to flavor food. Sent from my iPad using Tapatalk
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Post by Ken on Jul 25, 2021 7:11:58 GMT -6
Nice article in this issue of Beer and Brewing magazine on Fest. Simple recipe included. The rest of the rag is on IPA's. I wish I liked making them haha. +1. I’ve long had a personal distaste for the bitter hop blasters that IPA became in America. I have the same issue with a majority of a brewery’s portfolio in the 7+% ABV range. When everyone started hitting a BU:GU of 1:1 and beyond I baled. A BU:GU ratio of around .75 is a ‘very hoppy’ beer in my world and I rarely brew them. A lot of people must like extremely hoppy high ABV beers because the supply certainly seems to be meeting the demand. I guess I’m just not in that market. Having said all that, you have one of my reasons to brew my own. My goal with hops is not primarily bitterness. Of course, I need some bitterness for balance but I am primarily use hops for flavor like I do spice/seasoning to flavor food. Sent from my iPad using Tapatalk Yep, same here. Not only is it IPAs but it's also the overuse of Citra, Amarillo, etc. I don't mind those hops and I do keep those hops on hand and I use them. But at some point I couldn't walk from here to the kitchen without bumping into 6 different beers overloaded with citrusy hops. When I make a pale ale it's in two categories: One is an APA with some color and maybe Cascade or some amount of Amarillo and/or Citra. Another is more pale (looks more like a pilsner) and has more American Noble-type hops like Mt. Hood, Liberty, Santiam, Ultra, Sterling, Crystal, etc. I add late hops and also DH the beers but the total amount of hops is maybe 4-5 ounces. These beers also clock in around 5% too.
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Post by Ken on Jul 27, 2021 13:20:29 GMT -6
It's looking like a Saturday brewday for a Festbier this week. 65/35 Best Malz/Avangard Munich 2 and Spalt Select for the hops and 2124 for the yeast.
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Post by tommymorris on Jul 27, 2021 14:36:26 GMT -6
It's looking like a Saturday brewday for a Festbier this week. 65/35 Best Malz/Avangard Munich 2 and Spalt Select for the hops and 2124 for the yeast. I guess yours will be a bit darker than mine since I used Weyermann Munich 2 versus your Avangard. I think the Spalt Select is a great choice. I almost went that direction myself but decided I wanted Hallertau. 🍻
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Post by Ken on Jul 27, 2021 16:09:10 GMT -6
It's looking like a Saturday brewday for a Festbier this week. 65/35 Best Malz/Avangard Munich 2 and Spalt Select for the hops and 2124 for the yeast. I guess yours will be a bit darker than mine since I used Weyermann Munich 2 versus your Avangard. I think the Spalt Select is a great choice. I almost went that direction myself but decided I wanted Hallertau. 🍻 I was actually quite surprised that Avangard Munich 2 is 15°L. Most Munich 1 is 6-8L and most Munich 2 is 8-10 or 11L (at least the Euro brands). When I saw it was 15 I was really shocked because there are some domestic "Munich Malts" from the US and Canada that are 30L. That is not a base malt. All of that said, I have used an ocean of Avangard Munich 2 in various beers and I really like it. Excellent flavor and I just use a smidge less because of the color.
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Post by brewbama on Jul 27, 2021 16:24:08 GMT -6
Do y’all go the full 1.054 min OG or brew a session version? I prefer a session version (1.042-ish) so the party lasts longer without getting sloppy. 😂.
I use Liberty vs Hallertau. Also Pale, Vienna, and Dark Munich. Kind of an American Festbier. I may try Galena for bittering.
Sent from my iPad using Tapatalk
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Post by Ken on Jul 27, 2021 17:06:34 GMT -6
Do y’all go the full 1.054 min OG or brew a session version? I prefer a session version (1.042-ish) so the party lasts longer without getting sloppy. 😂. I use Liberty vs Hallertau. Also Pale, Vienna, and Dark Munich. Kind of an American Festbier. I may try Galena for bittering. Sent from my iPad using Tapatalk All all my beers fall squarely in the 4.5 to 5% range. So I suppose it's a session Festbier but that's okay. I don't know what would happen first... I'd get sloppy or I'd fall asleep. I feel like the hop could be whatever is the freshest as long as it was suitable for a Festbier. Liberty, Mt. Hood, Edelweiss, Loral, Crystal, etc. If those were in better shape than any of my nobles I'd be fine with it. I only use the two malts because I fell in love with the concept of simple and that fact that the message was being delivered by a German brewer (homebrewer, I believe). When he said that a festbier could be as simple as 50/50 pilsner, Munich2 and one hop addition it really clicked with me and I can't argue with the result. When done right it's fantastic.
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Post by brewbama on Jul 27, 2021 18:11:53 GMT -6
… a festbier could be as simple as 50/50 pilsner, Munich2 and one hop addition it really clicked with me and I can't argue with the result. When done right it's fantastic. I love an excellent beer that defies a simple recipe. 👍 I think most German biers are a variation of Pils/Munich and/or Vienna. I’ll have to brew it again to verify but my Landbier did that for me. Sent from my iPad using Tapatalk
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Post by tommymorris on Jul 29, 2021 6:45:41 GMT -6
My Festbier was 1054 OG this year. That said, I have been thinking of dialing back the OG on my lagers. I usually target 1050-1052. But, I have been thinking about dropping that to 1048 to make them a bit lighter, crisper, and lower ABV.
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Post by brewbama on Jul 29, 2021 13:06:36 GMT -6
My Festbier was 1054 OG this year. That said, I have been thinking of dialing back the OG on my lagers. I usually target 1050-1052. But, I have been thinking about dropping that to 1048 to make them a bit lighter, crisper, and lower ABV. I began lowering my OG across the board several brews ago and have seemed to enjoy them a bit more with less octane. Sent from my iPad using Tapatalk
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Post by Ken on Jul 29, 2021 13:12:11 GMT -6
My Festbier was 1054 OG this year. That said, I have been thinking of dialing back the OG on my lagers. I usually target 1050-1052. But, I have been thinking about dropping that to 1048 to make them a bit lighter, crisper, and lower ABV. I began lowering my OG across the board several brews ago and have seemed to enjoy them a bit more with less octane. Sent from my iPad using Tapatalk I've been doing that for awhile and I like it. Maybe it's an age thing, I don't know. I feel like my beers are well-made and flavorful and when I compare them to commercial beers I don't feel like anything is missing. I suppose an exception would be really well-made German beers which I continue to try to emulate but of course I fall short.
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