Low oxygen baseline recipes for German lagers
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Re: Low oxygen baseline recipes for German lagers
I did a helles with 7.5% carahell and 2.5% carared. It kind of reminded me of Spaten, which I don't particularly care for, and WAY too sweet. I've settled into the 2-4% range for caramalts in light lagers, 5-10% for darker stuff. I also add 5% carafoam to anything that doesn't have Munich or wheat in it, since low o2 causes a reduction in foam
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Re: Low oxygen baseline recipes for German lagers
Just my $0.02, light caramalts (eg c25 and c50) tend to come across as sweeter than darker caramalts (eg c100 and up).
7% c25 may border on too much in a helles, but 5% c25 + 2% c100 works. Make sense?
7% c25 may border on too much in a helles, but 5% c25 + 2% c100 works. Make sense?
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Re: Low oxygen baseline recipes for German lagers
I've heard that before about the foam reduction, and I love a good frothy head - any thoughts on why that may be? Would cranking up the Carafoam to 10% and extending the 160f rest to 70m potentially help?
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Re: Low oxygen baseline recipes for German lagers
Ayingerz Jarhundert is the gold standard in foam, IMO. It reminds me of styrofoam. So far it's taken 10-12% carafoam or chit to get anything like that, however 5-6% carafoam will get you a standard german, thick, mousey foam.
Plus, oxidation can make some of the phenols more foam positive, like you see when you load up on whirlpool and dry hops.
Plus, oxidation can make some of the phenols more foam positive, like you see when you load up on whirlpool and dry hops.
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Re: Low oxygen baseline recipes for German lagers
I dunno about Carared in a Helles, but 90/7/3 Pils/Carared/Caramunich 2 or 3 might make a nice Pilsner base. I might try something along those lines soon.
I'm drinking a beer with like 13% Carared right now and it's really malty delicious.
I'm drinking a beer with like 13% Carared right now and it's really malty delicious.
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Re: Low oxygen baseline recipes for German lagers
It would be good to get some baseline recipes up for Weizen, Kolsch, Alt, Maibock, and Doppelbock too. None of those are really my expertise.
As far as festbier goes, I don't have a good idea yet. I think it's somewhere in between helles and marzen.
As far as festbier goes, I don't have a good idea yet. I think it's somewhere in between helles and marzen.
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Re: Low oxygen baseline recipes for German lagers
For festbier I would think something like 85% Pils, 10% Munich, 5% Carafoam, 5% Caramunich I.
Light in color (just a tinge of gold from the munich) and with lodo the Munich and Cmunich will really shine without being "big" flavors.
Light in color (just a tinge of gold from the munich) and with lodo the Munich and Cmunich will really shine without being "big" flavors.
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Re: Low oxygen baseline recipes for German lagers
I don't taste hard pretzel(munich) in the examples I like. I would say pils, vima, and cara, 13.5p gravity.
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