Anyone have any idea what the ingredients are in this beer beyond what their description provides (Bohemian Floor-Malted Pilsner malt and Hallertauer Mittelfrueh hops)? I suspect there's some CaraMunich in there, but not sure how much. Yeast is clean and fairly neutral... 34/70? Any help is appreciated.
It is a fairly dark beer for just Weyermann Bohemian Floor-Malted. I just did a double decocted beer using this malt about a month ago, and it is much paler than Two Women. Plus I get more sweetness out of the beer. But I never really thought about it as crystal or cara-type malt. New Glarus has been fairly mum when it comes to discussing recipes, so I would not expect to get much from them.
That sweetness, paired with what I perceive as a slight toastiness, has me thinking it may be a caramel malt. Regardless, not sure in what percentage, though. What were you thinking it might be that gives it that color and sweetness?
Because New Glarus distributes to just about every retail outlet that I visit, I drink Two Women fairly often and have wondered about the color. I wasn't sure, and part of the reason I did a double decoction on the Kolsch-style beer I brewed last month was that it was my first time using the Weyermann Floor Malted and I wondered if decoction had something to do with color development in Two Women. I sit here now sipping my very tasty, pale yellow beer that looks nothing like Two Women. I don't actually know if New Glarus does any decoction (I'm signed up for a tour in November -- maybe I'll ask), but it did little to darken my beer. Yeah -- there is a toastyness to it that goes with the sweetness and the more I think about it, the more I am reminded of an Octoberfest-type beer that I once brewed. It lacks the sweetness of New Glarus Staghorn Octoberfest, so if it is a cara malt, it is a defter touch. I sort of wonder if there is a dark Munich malt in there.
Yea, definitely not talking the degree of sweetness (and roastiness) I find in their Staghorn. Could be dark Munich...that malt does have a perceptible degree of toastiness. I suspect (and think I have even heard) that they perform a double decoction on this beer, but I'm not 100% sure.
Floor-malted Bohemian Pils is, according to their web site, definitely used. http://www.newglarusbrewing.com/index.cfm/beers/ourbeers/beer/two-women
That's an interesting point. I never really thought about the collaboration in this beer between maltster and brewer really differing from any other beer. I assumed it was sort of nominal. Regardless, this lager seems too dark to be just Pilsner malt.
Try 70% of the pils, 25% dark Munich, 5% Caramunich, WLP-833. That came close. Oh, Hallertau Mittlefrueh for the hops, 25 IBU. Then you can decide what to try next.
I forgot about this malt: http://www.northernbrewer.com/shop/...ts/weyermannr-floor-malted-bohemian-dark-malt I was thinking about this one http://www.northernbrewer.com/shop/.../weyermann-floor-malted-bohemian-pilsner-malt Those extra 3-4 degrees Lovibond in the base malt could help darken and toastify the beer.
Stuff really scared me off after the first use. Since then I have stuck to combinations of "regular" Weyermann pilsner and Munich malts...and the occasional use of some CaraMunich II -- and have generally been much happier with the outcomes. Sometimes I think that Weyermann knows full well that it can get U.S. "experimental" places to brew with any new malt it puts out...so it puts out something new pretty frequently, without always relying on any real basis and/or tradition (despite what the marketing says).
