This is my second batch ever.
I have no idea what this is. I had a Coopers “lager” kit that came with my fermenter and didn’t want to waste it, so I found a recipe on the internet using this as a base and modified it (with the forums’ help. Thanks! ). The original recipe was for a “dark” bock.
Here’s what I ended up doing:
50 g cracked crystal malt (steeped 30 min at about 70° C)
100 g of cracked chocolate malt (steeped 30 min at about 70° C)
1 can of coopers lager liquid malt kit (prehopped)
1.5 kg (about 3 lbs) of light dry malt extract
20 g Hallertaur Hersbrucker (added in last 10 min of boil)
yeast: Denny’s Favorite 50 (no yeast starter, sorry Denny :-[ )
OG 1.060
FG 1.020
Fermented a bit high for first few days (about 21°C (70° F) instead of 18°C).
Let it sit in the fermenter for about 3 weeks, then bottled. Let sit for another 3 weeks before trying.
Turned out pretty darn good. A bit dark, good carbonation. Has a malt backbone, but also a bitterness from the hops. Nothing really extraordinary, but much better than anything “generic” I could buy at the store. Seems like a great session beer. I’m actually pretty proud of it. And, like I said, thanks again for those who helped with suggestions (it took me long enough to get around to doing it though : ).
Any ideas as to what the style is? ???
I’m guessing it’s sort of a pseudo-Dortmunder Export.
A Dortmunder is usually 100% Pils malt with a minerally water profile. German or Czech noble hops and German lager yeast. So the answer is no but you have what looks to be a sound recipe.
I’m certain you’ll make good beer with what you’ve got. Enjoy.
Starters are necessary to achieving a healthy fermentation. Inadequate amounts of healthy yeast will only strain the yeast during fermentation potentially creating off flavors in the finished beer. Any beer over 1.040 will need more an appropriate starter.
It looks to me like this falls somewhere in between an Irish red and a Northern brown. But with the German hops in there, it might not belong in either category. It’s closest to a brown ale I guess, if you’re still wondering what to call it. Light brown, perhaps, but within guidelines.
Thankfully, underpitching still worked for the batch. For my current batch (DFH 60min IPA clone) I did make a starter, and I’m glad I did because it ended up being an OG of 1.082.
I guess it’s just a mutt beer. Whatever it is, it’s pretty good. It was a hit with my friends who tried it (they’re mainly wine drinkers too). Wow. Homebrewing is fun!!! ;D
). The original recipe was for a “dark” bock.