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Statistics: Posted by wobdee — Thu Mar 30, 2017 3:25 pm
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Your latest proposed recipe looks close to what my immediate gut feeling was. My instinct was to blend Munich II with Pilsner malt at a 60/40 ratio to form the base malt, and then use 3-5% caramunich II on top of that.
Don't bother with the decoction, just brew it LoDO with a gentle boil.
Mind you, I've never tried this beer so I could very well be full of it. This is just the grist that seemed reasonable to me given the color and your description of the taste.
Statistics: Posted by Techbrau — Thu Mar 30, 2017 2:24 pm
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I agree, probably mostly Munich with a little Pilsner to lighten it and for complexity, and a touch of cara (but just a touch). That's going to be my next attempt. I think the color likely comes from decoction. I don't know for certain if they decoct, but being a Klosterbier, I suspect that they adhere to traditional practices pretty adamantly.
Previous attempts were really aimed at dialing in some baselines for a house Dunkel, but none of them have been quite right and all of them have been too heavy compared to Kreuzberg.
Here is a simple list of my Dunkel attempts (and results). FWIW, these were my first beers using Munich in any large quantities (other than a small percentage in some lighter Festbiers), so you will see a trend of being all over the place without clear direction of best usage.
Attempt 1 (5 gal):
Munich I 5 lb
Pilsner 2 lb
Munich II 1 lb
Aromatic Munich 1 lb
Carapils 8 oz
Caramunich II 8 oz
Carafa II 4 oz
As you can see, I was all over the place and had waaay too many specialty malts. It was drinkable, but too heavy and too schizophrenic.
Attempt 2 (5 gal):
Munich II 5 lb (45.5%)
Pilsner 5 lb (45.5%)
Caramunich II 8 oz (4.5%)
Melanoidin 4 oz (2.3%)
Carafa II 4 oz (2.3%)
This one was actually quite good as a beer and was very interesting and complex, but still too dark and heavy for Kreuzberg. I also overhopped it a tad, which helped make it a really interesting, complex beer, but too much for any Munuch Dunkel.
Attempt 3 (5 gal):
Munich II 7 lb (63.6%)
Pilsner 2 lb (18.2%)
Arom. Munich 2 lb (18.2%)
So this one went much simpler on the grain bill and I intentionally overdid the Aromatic Munich (which is similar to melanoidin) to see specifically what it brings to the table. After only a month in the keg, it had in intense malty sweetness that was way too much (from the 20L aromatic Munich). Despite being 1.014 FG and with no caras, it tasted sweet. Another month in the keg now, and it has mellowed quite a bit, and is actually really tasty and enjoyable. The Aromatic settled down and is behaving itself these days, but I know it is still too much for a Kreuzberg.
For my next attempt (unless I get some advice here that I should follow), may look something like this:
8 lb Munich II
2 lb Pilsner
6 oz Caramunich III
I may add an ounce of carafa and even a few ounces of melanoidin or aromatic munich (which is a Briess product, and therefore not German).
Any thoughts?
Statistics: Posted by Cavpilot2000 — Thu Mar 30, 2017 2:14 pm
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