I am wondering if there is a beer that is really malty and bready tasting and yeasty kinda sweet? This probably doesn’t make any sense haha. Almost like when you walk into a brewry and the smell you smell thats the taste I am wanting. If there is what kind would this be and how would you make it? I dont care of the color just the taste. Hopefully you guys kinda understand my description haha.
If you drop the ‘yeasty’ part, I would say Paulaner Salvator, a doppelbock. It’s very malty, bready, and somewhat malty sweet. Pretty strong.
Not yeasty though.
I think there are too many fruit characteristics in a Doppelbock to fit this.
I think you should look at an American Wheat. They tend to use very neutral or subtle yeasts, which often stay suspended. The hops are typically low, usually of Noble-type varietals.
If you can find a fresh Widmer Hefeweizen, Pyramid Hefeweizen, or Harpoon UFO Hefeweizen (their base beer, not any of the special versions), you would be on the right track.
Be sure to get a FRESH sample. This style loses its freshness quickly. I’m always pleasantly surprised at how simple and refreshing Pyramind Hefe is if I get it fresh at their brewery. Old in the bottle, not so much.
As far as a recipe, try this. It’s as simple a recipe as you can possibly get:
5 gallon batch
6 lbs wheat malt (Great Western has RED wheat malt which is ‘breadier’, others are white wheat malt)
5 lbs pilsner malt
1 oz Hallertaur or Sterling or Crystal or Mt. Hood @ 60 mins
White Labs WLP320 or Wyeast 1010 American wheat Yeast
Single step mash at 151F
(for extract, subtract 7 lbs of Wheat DME, which is usually 60:40 or 50/50 wheat and pilsner malt, depending on the maltster).
HTH-
The first thing that comes to mind from your description is a Munich dunkel. Malty–yes. Bready–yes. Sweet–yes. The only thing is that a well made dunkel shouldn’t be yeasty. But, the OP describes walking into a brewery and smelling this beer, so it probably isn’t yeasty. What one smells when walking into a brewery is the mash and/or the boil.
I thought of Munich Dunkel as well.
Just had Piper Down for the first time a few weeks ago, and it fits your description. Some reviews claim it is not true to style (Scottish Ale)
https://www.beeradvocate.com/beer/profile/199/10400/
See if this fits the bill. Munich Dunkel.
I’m thinking the OP might enjoy a British beer such as Samuel Smith’s Old Brewery Pale Ale or Belhaven Scottish 80/- or 90/-. Those are some beers I think of immediately when I hear someone wanting bready and malty. I don’t disagree with the doppelbock recommendations; however, there are other styles with a different sort of maltiness to them, as well as a touch of sticky sweetness.
I agree with big Scottish Ales and Doppelbocks - these are definitely what jumps to mind when I think malty sweet. American Amber is another choice. And if yeast character is important, then I’d go with Dunkelweizen.
Agreed, though I’ve had some American Ambers that were pretty significantly hopped, so check the tasting notes
Maybe a dunkelwezien or weizenbock
I definitely think weizenbock with a healthy amount of munich malt, jmho
Belhaven is what came to mind for me as well when I read the OP’s post.
It’s quite the range of beers suggested, but when trying to match based on written description it can be pretty hard. Not to mention, the OP’s brain knows what it’s after but how to put into words, and then how to get others to interpret those words the way the OP’s brain is viewing them. Tough one.
But, it’s very intriguing too.
I’d love to see the OP buy all of the aforementioned beers and work through them, and then come back with how they matched up with what is in their brain. It would be interesting to see what beer most closely matched their desire, and how that beer fits their verbal description.
I really like scotch ales! one of my favorites is cold smoke from kettle house. I have never had a dopplebock or a weizenbock but i need to try one. Also the Munich dunkel really struck my interest! I am thinking about maybe brewing a munich dunkel and see how that is! Is there an way to get a yeasty flavor in that though? What I have in mind is like when you pitch the yeast and you can smell yeast… thats kinda what I have in my mind.
What do you guys think of the recipe?
9 Lb munich
5 lb biscuit malt
2 oz chocolate malt or carafa III? would the chocolate malt give more astringency?
8 oz of brow sugar (or maple syrup)? at 15 mins left of boil
1 oz of hallertau at 60 mins
Omega Yeast German Lager I
mash for 60 min or until i hit the OG around 1.067
boil for 90 mins
FG 1.016
IBU 14.7
ABV 7%
and suggestion if there is any way possible to get the the taste of way yeast smells. Maybe thats not possible
I think 5 lbs biscuit malt is way too much. Also, you initially mentioned “yeast” flavors. That is why I recommended a dark German wheat beer. A lager yeast won’t give you much in the way of yeast flavors. Also, do you have the temp control necessary to ferment lagers and what size starter are you planning on building?
I do have a fridge i can control but maybe its not as accrete as i need. Would a Dunkelweizen be what you have in mind? normally for a yeast starter I do 2 cups of water half cup DME bring water to 170 add DME then boil for 10 mins. How does a Dunkelweizen and a munich dunkel differ and what kind of yeast wold your recommend and how much munich if i decide to try a Munich Dunkel?
German wheat yeast vs Munich Lager? Yeast flavors vs ‘clean’ fermentation. I mean a malty dark wheat beer with soft, malty-sweet beer with turbid powdery yeast that will stay in suspension with banana, clove, bubblegum, and vanilla aromatics vs a crisp malty-sweet beer with no ‘yeast’ flavors.
Couple of things: You probably should boil the DME for a couple of minutes at least (I go ten minutes) and a pinch of nutrient is recommended as well. Also, rather than just making an arbitrary sized starter check out the yeast pitching calc at www.mrmalty.com. It will give you the approximate size starter you will need for every batch. Lager starters are generally 1.5-2 times larger than ales since you will be pitching and fermenting around the 50 degree mark.
A Munich Dunkle definitely a lager yeast but a Dunkleweizen you will want a good German Wheat beer strain such as WY3333 or WL300. It’s just up to you what you want to brew.
Gavroche, made by Brasserie De Saint-Sylvestre.