Munchen Hofbrau Original

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Re: Munchen Hofbrau Original

Postby wobdee » Wed Mar 29, 2017 7:21 am

Asked about Ofest and Dunkel and he said due to a new installation he just doesn't have the time for my inquiry. I'll give them a break for awhile, don't want to push my luck.
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Re: Munchen Hofbrau Original

Postby Techbrau » Wed Apr 05, 2017 10:32 pm

I think you already did, lol.
If you always do what you've always done, then you'll always get what you've always gotten.
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Re: Munchen Hofbrau Original

Postby jonathan.dunphy » Wed Apr 12, 2017 4:59 pm

wobdee wrote:Here's the email they sent me. All o asked is whether they could give me some tips on brewing Hofbrau Original. I also said I was looking forward to their collaboration brew with Leinenkugels for the 150 year anniversary.

thank you very much for your inquiry. Well, brewing a beer with a long brewing tradition in as a home brewer might be quite a difficult project. However,
we will provide you with some informations about the brewing details:

We use about 90% barley malt and 10% munich malt (quite similar in the US is Briess bonlander).
Hops: 50% 58‘ BKO Magnum, 40% 30‘ BKO and 10% added into the whirlpool.
The brew is coming out with 11,8% o.g.
Our bottom fermenting yeast is W34/70
Fermentation at 9°C, about 6 days; cooling to 7°C, 10% Kräusen, Maturation another 5 days at 9°C, storage -1,5°C for 3 weeks.

As a matter of fact, it’s very difficult to produce similar beers without using the same brewhouse equipment and vessels.
But we wish you all the best and enjoy the collaboration brew with Leinkugel.

Best Regards
Stefan Hempl
- Marketing/PR -
i. A. Stefan Hempl
(Press Officer)
Hofbräuallee 1, D-81829 München
Tel.: +49 89 921 05-163 · · Fax: +49 89 921 05-150
email: ·
HRA 49570, Registergericht München

Why would they hit 9C to 7C to 9C again? Dont we start colder come up a little and go back down before we lager? (6C TO 8C TO 6C TO LAGER TEMPS? Does anybody know the strategy behind this type of fermentation schedule?
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Re: Munchen Hofbrau Original

Postby Ancient Abbey » Wed Apr 12, 2017 6:10 pm

My presumption would be they drop the temp to trigger the primary yeast to flocculate, dump the yeast (as much as they can), krausen with fresh, active yeast, then warm back up.
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