Skagit Valley Obsidian Barley

Discussion in 'Homebrewing' started by wasatchback, Mar 13, 2019.

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  1. wasatchback

    wasatchback Pooh-Bah (1,574) Jan 12, 2014 Tajikistan
    Pooh-Bah Trader

    Anyone use it?

    Bought some at FH Steinbart this summer and I’m thinking I’m going to throw a bit in a Landbier of sorts today. Looks and sounds interesting with supposedly a bran like flavor.

    Just wondered if anyone else has used it.
     
    #1 wasatchback, Mar 13, 2019
  2. MotorBuffalo

    MotorBuffalo Initiate (0) Jul 3, 2009 Oregon

    I work at Steinbart's! I've made a SMASH beer with Obsidian, Willamette and Imperial Tartan yeast. It has an interesting rustic/grassy flavor that would be good for Farmhouse styles. The finished beer also had a surprising honeydew melon flavor that may have been due to some reaction between this particular malt and the yeast strain and hop variety. I don't think of Scottish yeast or Willamette hops as usually being particularly melon-flavored. That flavor gradually faded into the background as the beer aged.

    I think it'd be nice blended with Pils and/or Vienna malt to add some complexity and head retention to a Saison or Bière de Garde.
     
    #2 MotorBuffalo, Apr 15, 2019
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  3. NeroFiddled

    NeroFiddled Grand High Pooh-Bah (7,276) Jul 8, 2002 Pennsylvania
    Pooh-Bah Trader

    I would love to see your recipe for Landbier, can you post it? Bitte.
     
    #3 NeroFiddled, Apr 15, 2019
  4. wasatchback

    wasatchback Pooh-Bah (1,574) Jan 12, 2014 Tajikistan
    Pooh-Bah Trader

    From what I’ve read “Landbier” translates somewhat to just beer with local ingredients? Mostly Barley but sometimes wheat, rye, oats, Kamut, Triticale, Spelt?

    There is a relatively new maltster near me but I haven’t used any of their malt yet. I’ve been using a lot of Mecca Grade malts.

    I believe the first one I made was 20% Mecca wheat, 10% Mecca Rye, rest was Barke Pilsner. Used Willamette throughout. Double Decoction, 40ish IBUs. 12*. It was good, minus the Willamette.

    Last one was just Czech Pils and 20% of the Obsidian Barley (can’t remember) and touch of Caramunich I. Sterling to 40 IBUs. I think I just step mashed this one. Andechs yeast. It was lagering for a few weeks but just warmed it up 48 to krausen it with a Czech 10* lager I was fermenting at the time. Krausen worked perfectly and it’s being stepped back down to lager for another month or two. Big fan of the Sterling I found. Really bright lemon.

    Don’t know if anyone saw the latest Suarez kellerbier. Local 6 Row and Crystal hops. Looks amazing.
     
    #4 wasatchback, Apr 28, 2019
  5. hopfenunmaltz

    hopfenunmaltz Pooh-Bah (2,647) Jun 8, 2005 Michigan
    Pooh-Bah

    Landbier would be more literally country lager.

    They are not defined as a style. You see many around Bamberg. Think of them as rustic lagers, but as lagers they won't have wheat or rye to comply with the RHG. Many are darker than Helles or Pils, not as hoppy as a Pils, malty but not as malty as a Märzen or Maibock.

    @herrburgess may have wisdom to share.
     
    #5 hopfenunmaltz, Apr 29, 2019
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  6. hopfenunmaltz

    hopfenunmaltz Pooh-Bah (2,647) Jun 8, 2005 Michigan
    Pooh-Bah

    IIRC mine was 1.054, 85%pils, 12% light Munich, 3 %caramunich II, Magnum to bitter at 25 Ibu. Touch of Mittelfrüh at 10. Steep mash, lots of 833 yeast. Ferment at 50F, lagered as cold as you can.
     
    #6 hopfenunmaltz, Apr 29, 2019
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  7. herrburgess

    herrburgess Grand Pooh-Bah (3,077) Nov 4, 2009 South Carolina
    Pooh-Bah

    the various Landbiere I have had don't really conform to any "style." it's more a marketing term than anything else, really. def doesn't have anything to do with different grain bills.
     
    #7 herrburgess, Apr 29, 2019
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