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Post by jimdkc on Dec 14, 2021 20:43:44 GMT -6
#14 is Flötzinger Hell by Flötzinger Bräu in Rosenheim. 5.0% ABV. Another great Helles Lager. Bright, clear yellow. Very lively carbonation on this one. Grainy, slightly grassy aroma. Very slightly sweet. Goes down nicely in large gulps!
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Post by jimdkc on Dec 15, 2021 17:24:35 GMT -6
#15 is Perlenzauber IPA by Privatbrauerei H. Egerer in Grossköllnbach. 6.0% ABV. This is the same brewery as #3 Alms Hell. An IPA from a German brewery! Served in my Sierra Nevada Spiegelau IPA glass (I have a Dogfish Head one, too!) Clear gold color, nice head, moderately high carbonation. Cleanly fermented with no yeast character noted. Good malt backbone. I don't know if the bitterness is enough for a typical American IPA fan, but it is a decent amount of bitterness. Perlenzauber translates to "Pearl Magic" according to Google Translate. I'm guessing this uses Perle hops. Kind of an herbal hop aroma and flavor, so... maybe Perle. I like it! I wonder if the Landgang Pils sailor is pointing at this outside his porthole...
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Post by Ken on Dec 15, 2021 17:36:45 GMT -6
Both of those look good too.
Not sure if I mentioned it but when I was in Vienna there was a brewery called 1516 Brewing Company. They had brewed Victory's Hop Devil IPA as some kind of collaboration. My wife and I were very surprised but we ordered some and then sat outside at a picnic table with some other Austrians. I told them that one of my priorities on the trip was to drink some good, fresh European beer. For them, they were looking for hoppy American styles. We got a laugh out of that and A LOT of people in that Biergarten were drinking the IPA.
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Post by jimdkc on Dec 16, 2021 18:37:42 GMT -6
#16 is Blau Weisse by Hohenthanner Schlossbrauerei in Hohenthann. 5.6% AVB. This is another hefeweizen. Hazy gold. Less voluminous head than most hefes. Clove is more pronounced than banana in this one. Also, more hop bitterness than most hefes - Hallertauer, I assume from the label.
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Post by Ken on Dec 17, 2021 10:16:42 GMT -6
#16 is Blau Weisse by Hohenthanner Schlossbrauerei in Hohenthann. 5.6% AVB. This is another hefeweizen. Hazy gold. Less voluminous head than most hefes. Clove is more pronounced than banana in this one. Also, more hop bitterness than most hefes - Hallertauer, I assume from the label. It's probably the only German style that I do not care for. The banana & clove from the yeast is just not my thing but let's move on... the rest of these look great.
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Post by shaggaroo on Dec 17, 2021 10:23:36 GMT -6
I love weissbier, especially Schneider Weisse which is clove forward
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Post by jimdkc on Dec 17, 2021 10:36:57 GMT -6
One thing I've learned from this is that my own extract Hefeweisen that I occasionally brew is pretty darn good! It fits right in there with the German ones! This is the only extract style I ever brew.
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Post by Ken on Dec 17, 2021 12:27:26 GMT -6
One thing I've learned from this is that my own extract Hefeweisen that I occasionally brew is pretty darn good! It fits right in there with the German ones! This is the only extract style I ever brew. I knew some hefe-heads years ago that really loved this style and would go to brewpubs that made especially good versions of it. They worked on it and eventually were very pleased with their own homebrewed versions. I believe that Wyeast 3068 was one of their tools.
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Post by gusso on Dec 17, 2021 16:04:47 GMT -6
I went through a hefeweizen stage earlier in my life. First was when I was living in Berlin in the 80's, then again when I first started Homebrewing. I like hefes but it's been years since I drank one. I did recently get a pack of dry hefeweizen yeast so I'll probably make one soon.
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Post by Ken on Dec 17, 2021 16:11:03 GMT -6
I went through a hefeweizen stage earlier in my life. First was when I was living in Berlin in the 80's, then again when I first started Homebrewing. I like hefes but it's been years since I drank one. I did recently get a pack of dry hefeweizen yeast so I'll probably make one soon. Have you tried any commercial versions lately? Is there a good bottle shop near you where you could get some German versions? It would be interesting to see how your tastebuds react to one after not having one for awhile.
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Post by gusso on Dec 17, 2021 16:21:05 GMT -6
I could probably find an example here or when I'm in Philly next month. I think I still have that hefe profile in my taste buds memory bank, tho. Also, remember Ken, I favor aggressive yeast flavors generally.
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Post by jimdkc on Dec 17, 2021 16:25:06 GMT -6
My hefe recipe is dead simple... I last brewed 2 gallons of it on a portable induction cooktop (during 2020): 20 Minute Extract Hefeweizen Bring 2.25 gallons distilled water to a boil. Remove from heat and stir in 2.25 lbs. Breiss Bavarian Wheat DME. Add a few drops Fermcap-S to prevent boilover. Return to a boil and add 0.75 oz. (21g) Tetnanger Hops (4.5% AA). Boil for 20 minutes. Chill in ice bath in utility sink. Top up with distilled water to 2 Gallons. Pitch 1/2 a packet (5.5g) of Danstar Munich Classic dry yeast (Make sure it's Munich CLASSIC, not just Munich) First time trying this yeast. I was VERY happy with it! Ferment 1 week at room temperature (about 68-70 in my basement) Bottle and prime for HIGH carbonation. I used 3.7 oz. Corn Sugar for 2 Gallons of Beer @ 68°F for 4 Volumes of CO2 OG: 13 Brix = 12.5 Brix (After wort correction) = 1.0505 FG: 1.012 ABV: 5.0% IBU: 20.57 SRM 3.44
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Post by gusso on Dec 17, 2021 17:10:52 GMT -6
I do have the Munich Classic. All grain for me, though. I'll look for a recipe.
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Post by Ken on Dec 17, 2021 17:18:25 GMT -6
Munich Classic = Hefeweizen character with banana & clove?
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Post by tommymorris on Dec 17, 2021 18:36:38 GMT -6
My hefe recipe is dead simple... I last brewed 2 gallons of it on a portable induction cooktop (during 2020): 20 Minute Extract Hefeweizen Bring 2.25 gallons distilled water to a boil. Remove from heat and stir in 2.25 lbs. Breiss Bavarian Wheat DME. Add a few drops Fermcap-S to prevent boilover. Return to a boil and add 0.75 oz. (21g) Tetnanger Hops (4.5% AA). Boil for 20 minutes. Chill in ice bath in utility sink. Top up with distilled water to 2 Gallons. Pitch 1/2 a packet (5.5g) of Danstar Munich Classic dry yeast (Make sure it's Munich CLASSIC, not just Munich) First time trying this yeast. I was VERY happy with it! Ferment 1 week at room temperature (about 68-70 in my basement) Bottle and prime for HIGH carbonation. I used 3.7 oz. Corn Sugar for 2 Gallons of Beer @ 68°F for 4 Volumes of CO2 OG: 13 Brix = 12.5 Brix (After wort correction) = 1.0505 FG: 1.012 ABV: 5.0% IBU: 20.57 SRM 3.44 I might try that one. Thanks! I never brew Hefe’s. I do like them and haven’t had one in a long time.
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