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Post by Ken on Mar 2, 2022 14:23:22 GMT -6
The article and recipe are HERE. 70% pils and 30% Munich 2 with noble hops at 60, 20 and 0. Seems like a hopped up Festbier and who wouldn't want that?? I wonder if it was an inspiration for Jim Koch and Sam Adams Boston Lager. EDIT: Whoa, I just noticed that the dark munich mentioned in the recipe is 20L. What kind of exotic animal is that? That would ordinarily be 8-10L and I think I had one maltster's dark munich that was 15L (either Best Malz or Avangard) and even that surprised me. 20L is pretty off-the-map. |
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Post by jimdkc on Mar 2, 2022 18:14:51 GMT -6
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Post by Ken on Mar 2, 2022 22:48:49 GMT -6
Oh that's cool. I am absolutely making this beer. I am doing 30-minute boils so I would have to adjust the hopping and go 30-20-0 and just try to hit the IBUs. 70% of this Montana Craft Malt Pilsner with 30% Munich 2. I might also have to sub out the Hallertau Mitt for hops I have that are fresher which might be Edelweiss and possibly even Liberty. I have US Saaz from Hop Heaven too. The articles always say that the beer is unfiltered but every picture of Zoiglbier I see looks filtered-clear!  Adjusted for my boil I put the recipe together thusly: 60% Montana Craft Malt Pilsner 40% Avangard Dark Munich (15°L) 1.2 ounces Liberty 5.5% for 30 .75 ounces Liberty 5.5% for 20 .25 ounces Liberty 5.5% at flameout WLP940 Aside from the Avangard Munich there are no German ingredients in this beer. The yeast is Mexican but I have made pilsners, helles and Vienna Lagers with it so I think it's up to the challenge. My IBUs come in at 28.3. I'm looking forward to this because I have never made this style. Close but not quite. It might be the first lager I make this spring. Cheers. |
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Post by brewbama on Mar 3, 2022 6:30:56 GMT -6
Mexican yeast is probably derived from an Austrian brewery because Maximillion was king of Mexico. When Europeans immigrated they influenced Mexican brewing like they did in the US. So… close enough.
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Post by Ken on Mar 3, 2022 8:35:09 GMT -6
Mexican yeast is probably derived from an Austrian brewery because Maximillion was king of Mexico. When Europeans immigrated they influenced Mexican brewing like they did in the US. So… close enough. I have heard this numerous times and I agree. The yeast has a great character and I was a happy brewer when they made it available year-round. It doesn't scream GERMAN like 2308/838 or 2124 or Omega Bayern but "close enough" is close enough for sure. I kicked up the Munich 2 also... the recipe calculator said my 70/30 version would be around 6.5 SRM which seems more pale compared to some of the pics of Zoigl I have seen. I think I'll print up a t-shirt that says "Maximillian was king of Mexico" and then go to my local Hispanic market and see what happens.  If I don't come back, send out a search party. |
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If I don't come back, send out a search party.