Maibock brewed on Anvil 10.5, ABV = 6.8%. Grains: 10lbs BEST Pilsner Malt, 4.5lbs Weyermann Munich Barke Malt. Perle Hops boiled for 60 minutes
Nice looking brew!
Thanks Purduekenn. Your Maibock looks beautiful too. I was in Wisconsin this past weekend and found a New Glarus beer called Cabin Fever labeled as a “Honey Lager” but when I read the description further they called it a “Pale Bock” which is a lovely style. On the way out of the state I picked up some more. Really nice beer.
When I travel I like to pick u extra beers too.
Looks good. Thanks for all the recipes. I mine your blog and Ken’s recipe page regularly.
Beautiful Andy. Nice clarity and head on that beer.
Thanks! Clarity is just a touch shy of brilliant…if I were to do this again, I’d probably use some finings in the keg. I blame the whirlpool hops for the haze!
Don’t know if I’ve ever posted a pic of a recent brew, but this is my Golden Strong (or really Almost Golden Strong because I take it down a little), Family Friendly Suds. Not a fancy pic, just one I snapped after a day spent digging in the garden. It’s an 8-ounce canning jar, perfect for a small post-gardening quaff. I am very critical of my brewing, but I love this beer, even if this version is a tad out of balance because I increased the grain bill but not the sugar (lesson learned). Belgian Pils, cane sugar, Saaz and Tettnanger, Wyeast 3522.
That looks fantastic! I made something roughly in that vein, in an attempt to chase La Chouffe.
La Chouffe is what I’m after! Our recipes are very similar. I don’t use coriander - the spice notes come from the (pricey) 3522. Still cheaper by far than the equivalent number of bottles of this beer
I am thinking I will get 3522 or equivalent for next batch on this. I agree on the coriander thing, especially after experience here. Even Gordon Strong’s version used coriander, which was a bit of a puzzle to me given his overall philosophy of recipes.
If you want to make something like Chouffe, you need to use 3522
As mentioned, yes, I’ll probably go with a 3522-equivalent for my next one (WLP550 or Imperial Gnome, because my LHBS carries those brands), if I do a liquid yeast. I’ll also probably try Belle Saison or equivalent in another future version of this, just to see how the dry yeasts do. I’ve used Belle before, and like what it does.
All that said, the beer I fermented with Abbaye has turned into a super good beer! I do need to do a side-by-side with La Chouffe before the keg is finished.
Good to hear, I do actually love golden strongs. I need to do one.
That saf-abbaye one I mentioned is turning out nicely now a month in. very happy with it
That looks nice. Nice color and clarity and I do like me some ale fermented with S-04. Aside from the diacetyl it will produce, the end result can be really nice. Cheers.
Thanks. Interesting about the diacetyl. I don’t think I’ve ever knowingly tasted diacetyl so I’m probably blind to it. The beer above is really shining with malt flavors but still finishes clean and relatively dry. I’m not getting anything Englishy…no real fruitiness or esters. Just a nice clean, crushable Mild.
I haven’t used S-04 all that much, but after this I suspect it will go into heavier rotation. If I had one quibble with this yeast is that it is the only yeast I have ever used that my attenuation NEVER falls into the mfg’s “range”. I always get upper 60’s-70. I’ve only ever tried it in Porters, Browns and now this Mild, so maybe that has something to do with it. This, of course, doesn’t bother me a lick as long as the beer tastes fine.
When I use S-04 I tend to take the attenuation into consideration and make sure I mash lower, maybe up the hop amounts, etc. I believe it’s a lower-attenuater and higher-floccer in the first place as many English strains are. It will produce a malty beer. If you can’t pick up diacetyl then you’re lucky. If I ferment with S-04 in the low 60s or so and I don’t warm it up prior to kegging it, it will be a diacetyl bomb.