Pics of your German (-style) (home-)brews

I don't home brew and so I don't know what any of it means, but I am looking forward to hearing about it!

 

Add: I also think it was really cool of Herr Seufert to respond with such detailed instructions.

 

Tony, you have an interesting recipe there. I have never brewed with Melanoidin Malt so I can’t properly comment on whether the malt mix of Munich (21%) + Melanoiden (12.7%) + Vienna (4%) + Pale Malt (9.5%) = Munich Malt (43%) but it seems like a reasonable guess?

Some comments on your hopping schedule:

I have never brewed with Summit hops. They reputedly can provide dank flavors/aromas that some folks perceive as onion. I personally would not use this hop for late hopping (whirlpool in your recipe).

You have 6 ounces of dry hopping for an 8 gallon batch. That is more hops than I use to dry hop my IPAs (I typically use 1.5 – 2 ounces for a 5 gallon batch). I personally would not use so much for dry hopping. Also, Citra is the most potent aroma hop that I have ever used. Based upon my experiences, the 4 ounces of Citra for your 8 gallon batch would provide an overwhelming aroma (too much!).

I have never used Northern Brewer for dry hoping (I typically use that hop as a bittering hop). I am uncertain what aroma you will get with that hop.

I suppose my suggestion would be to eliminate the Summit at the whirlpool and only use the Chinook. For dry hopping maybe only use Citra and back it down to 2-3 ounces?

Good luck with your Cissy clone. It is great that Andreas Seufert got back to you!

Cheers!

Jack

P.S. Which yeast strain do you intend to use?

 

Here is my clone of Faust's Schwarzviertler:



It came out pretty well although I haven't had the original. But we will be correcting that in October when we spend two days in Miltenberg.

 

I may not be in Germany, but it just so happens I have a German style Hefeweizen fermenting right now. Simple recipe is 60% wheat, 40% pilsner (1.050 OG), a little hallertau, and some White Labs 300 (Weihenstephaner) to ferment. Really looking forward to this one.

 

Have you read my review of the original? It was a wow beer for me. Does yours come close to my description? If not, I'd love to hear what yours tastes like. Did you use the recipe from BYO? That's where I read about the beer and it made me want to try it. Enjoy your Schwarzvierteler!

 

Thanks Jack for the input! I will not use Summit on your recommendation. The amount of dry hops is still up for grabs. Northern Brewer is said to be a newish sub for Hallerstauer, and I think the beer might need a little bitter dry hop to balance out the Rauchmalz.

Another idea, as experiment, would be to brew my Sub version on Cissy IPA, then do a "real" version later as comparison, maybe all grain or just a kg of Pilsnermalz.

Also, look at Andreas' hop schedule. He brewed a 1,000 L batch, now tell how I should compare my guess? Really, it's just a guess, so any helps is appreciated.

Yeast: probably Wyeast's London Ale, Ringwood, Whitbread, or American Ale II, though I'm open still.

 

Yes, I had read it previously. I was one of your "likes." It does sound similar, maybe not quite as much bitterness as you describe. The smoked malt adds a dimension to the beer that is very enjoyable. It's just a hint, but it's there. I did use the recipe from BYO, except I didn't decoct it and added a bit of melanoidin malt instead. I also passed on the 4 hour sparge, but I probably will do a decoction for the mashout the next time I make it.

The last time we were in Germany (2010) we passed a lot of small towns on the train and my wife and I both said we'd enjoy stopping to explore some of them. After brewing this beer, we've decided to spend our first two days this year in Miltenberg. It seemed like it would be a good place to explore and try the Schwarzviertler. The first day we are there, the brewery is closed, but I'm sure we'll be able to find it around town. I think Zum Riesen is open Mondays.

 

Here is my Sticke that I made last fall. This is the last of this batch:

 

At Brauerei Knoblach in Schammelsdorf

 

That wouldn't be a home-brew, would it?

 

Roger that.

I find it interesting that Brauerei Knoblach is listed here at BA, but there are no beers in their portfolio -- get to work Berges!

 

5 Dunkel + 1 Weizen. Next round was a Willi.

 

Brewed 4 days ago, may I present the Cissy IPA clone:






I revised the above recipe, which I'll post later when I have more time.

 

If any of our German residents know where to get a nice Dunkel Siedla like the one LBerges & Boddhitree posted, please let me know (online or major chain store preferred, I guess). It's occurring to me now that I don't really have a nice Dunkel glass, and I have 9 Dunkels on order!

 

Thanks, those are some sweet looking glasses. I will have to see if I can track some down in HD. Galeria Kaufhof doesn't seem to have them. Unfortunately it doesn't look like I can order them directly online via Sahm.

Since we're on the subject, and since you are probably the best person to ask, Herr Burgess - is this the same glass used at Schlenkerla for the "other" beer, i.e., the Kräusen or the Fastenbier? It looks kinda like that if I remember correctly, but they don't sell a branded version on Schlenkerla's website.

Anyway, thanks for the info, the search is afoot!