Low oxygen baseline recipes for German lagers

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wobdee
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Re: Low oxygen baseline recipes for German lagers

Postby wobdee » Mon Jan 16, 2017 7:27 am

I ended up going with about 60/40 Dark Munich/Pils with a couple oz of CM 2 for my last Marzen, so far the samples are quite tasty.

Now I'm looking to playing around with Vienna malt. I'm thinking about a 95/5 Vienna/Carared brew. Some people don't seem to like lodo Vienna, thinking it gives too much dough like character. I have limited experience with it but I don't get dough in the 10-15% range in my Helles.
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Re: Low oxygen baseline recipes for German lagers

Postby Techbrau » Wed Jan 25, 2017 9:53 am

I have no issues with Vienna malt whatsoever. 5-15% in helles is about right.
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Re: Low oxygen baseline recipes for German lagers

Postby dr jacoby » Wed Jul 12, 2017 6:03 pm

Techbrau wrote:
Schwarzbier - OG 12 Plato
70% Pilsner malt at 3.5 EBC
0-25% Munich malt at 15 EBC (Munich I)
0-5% caramalt at 25 to 120 EBC (Carahell to Caramunich 2)
2-3% carafa special at 1400 EBC (carafa special 3)
24-28 IBUs


Hi Techbrau. With the recipe above, when you plug in 3% carafa special 3, the overall colour hovers around 40 EBC, which seems quite low to me for a Schwarzbier. Do you use sinamar for colour adjustment or prefer your Schwarzbier's on the lighter side of the spectrum?
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Re: Low oxygen baseline recipes for German lagers

Postby Techbrau » Fri Jul 14, 2017 8:43 pm

dr jacoby wrote:
Techbrau wrote:
Schwarzbier - OG 12 Plato
70% Pilsner malt at 3.5 EBC
0-25% Munich malt at 15 EBC (Munich I)
0-5% caramalt at 25 to 120 EBC (Carahell to Caramunich 2)
2-3% carafa special at 1400 EBC (carafa special 3)
24-28 IBUs


Hi Techbrau. With the recipe above, when you plug in 3% carafa special 3, the overall colour hovers around 40 EBC, which seems quite low to me for a Schwarzbier. Do you use sinamar for colour adjustment or prefer your Schwarzbier's on the lighter side of the spectrum?


If you want a pitch-black beer without an overwhelming roast flavor, I think sinamar is the way to go. 3% roast is already going to be relatively assertive.
If you always do what you've always done, then you'll always get what you've always gotten.
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Weizenberg
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Re: Low oxygen baseline recipes for German lagers

Postby Weizenberg » Mon Jul 17, 2017 9:15 am

wobdee wrote:I ended up going with about 60/40 Dark Munich/Pils with a couple oz of CM 2 for my last Marzen, so far the samples are quite tasty.

Now I'm looking to playing around with Vienna malt. I'm thinking about a 95/5 Vienna/Carared brew. Some people don't seem to like lodo Vienna, thinking it gives too much dough like character. I have limited experience with it but I don't get dough in the 10-15% range in my Helles.


Vienna is characteristic for what it today known as Oktoberfest beer. It is also the sole or main ingredient in the Austrian Märzen.

There are a lot of factors that contribute to people not having a good experience with particular ingredients. Over sensitivity to certain ingredients, inability to produce a sensible result or just personal preference and expectations play a huge role.

Not all Vienna malts are the same though. It is definitely worth experimenting a bit and find one that suits you.

When people start out with vienna I recommend to use about 10% to get a good feel for this ingredient. Something along the lines of 10% vienna with 3-4 c25 is a good starting point.
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Re: Low oxygen baseline recipes for German lagers

Postby wobdee » Tue Jul 18, 2017 10:00 am

Over the last 6 months I've grown quite fond of Best Malz vima. A 99/1 vima/carafa makes a real nice Marzen. Next up will be either a 95/5 vima/c50 or a 90/10 vima/c25 Marzen.
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Re: Low oxygen baseline recipes for German lagers

Postby Weizenberg » Tue Jul 18, 2017 5:25 pm

Try a 10% Best Vima and ferment that with WLP 838. You need to ferment cold (7C) and give it 8 months lager. Let me know what you think (if you do it and once it's ready).
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Re: Low oxygen baseline recipes for German lagers

Postby wobdee » Tue Jul 18, 2017 8:02 pm

Weizenberg wrote:Try a 10% Best Vima and ferment that with WLP 838. You need to ferment cold (7C) and give it 8 months lager. Let me know what you think (if you do it and once it's ready).

Holy cow! 8 months lager? I guess that's how they did it in the old days. I do ferment everything pretty cold at 8c and usually lager 6 weeks. I was thinking of buying another keg or two so I can extend my lagering to 8+ weeks. Maybe I'll give it a go some day.
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Re: Low oxygen baseline recipes for German lagers

Postby Weizenberg » Wed Jul 19, 2017 2:39 am

Oops. I meant 8 weeks. Soz
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Re: Low oxygen baseline recipes for German lagers

Postby wobdee » Thu Jul 20, 2017 1:21 pm

Weizenberg wrote:Oops. I meant 8 weeks. Soz

Lol, that sounds better, I can handle that. 10% vima along with 3-5 c25 has been my Favorite Helles so far. I suppose it would make a great Festbier as well if I just increased the gravity a bit. Isn't Augustiner Ofest just a beefier Helles?

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