If you try it, make sure you caramelize them outside on your brew burner. I did it inside. My house was full of smoke with the alarms going off, but I couldn’t hear them over my wife screaming lol.
As far as comps go, I don’t know if this will make it AHC. It’s smooth drinking at 9%.
I’ll post my 2015 and 4th edition of my Good Morning Stout. The recipe includes oatmeal, coffee, and chocolate. This was my first beer brewed after my hiatus. It’s a bit young, but still delicious. It’s good to be back in the game!
Promise I’ll stop posting only golden lagers but they do pretty:
Mandarina Bavaria pils:
They do like awesome Paul
Looks great, man. I could drain few of those !
Don’t stop. I agree those are the best looking beers. I think because when growing up and when first trying beer, lagers were beer, I am naturally visually drawn to lagers.
Drinking the first beer out of the new Zymatic. 
Brewed one of our tried and trues, the Dry Stout: “Midnight Echo”. It’s probably the best version of it so far. Finally nailed the body/mouthfeel on it. 
Frank, Paul, and Amanda,
Yummy! I think my eyes must have taste buds, because I can almost taste those beers.
Paul- is that an all mandarina pils? curious on details…
I used Magnum for bittering, but then MB thereafter.
if you’d like I can post the recipe when I get home.
The MB definitely adds a lot of citrusy hop character both in aroma and hop flavor. You wouldn’t confuse this with a traditional pils that’s for sure. But its very, very nice. Sort of reminds me of a toned down version of the SN Beer Camp Hoppy Lager
ok cool-post recipe. i’ve done the same or similar magnum/mandarina combo on all vienna pale, and was going to do a lager version soon with wlp830. something like 35-40IBU, with lots of late mandarina additions.
Also interested in the MB recipe.
The Blonde Ale I posted in the “gel solution” thread. MaltEurop 2-row, wheat, light munich and carafoam, Horizon and late Liberty hops fermented with 1028 London. Smooth, gold, clear and a nice late hop flavor and aroma from 3 ounces of Liberty and a sort of bready-crackery thing from the English yeast.
[quote]Style: German Pilsner (Pils)
TYPE: All Grain
Taste: (30.0)
Boil Size: 14.88 gal
Post Boil Volume: 12.48 gal
Batch Size (fermenter): 12.00 gal
Bottling Volume: 12.00 gal
Estimated OG: 1.052 SG
Estimated Color: 3.8 SRM
Estimated IBU: 41.9 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 80.0 %
Boil Time: 90 Minutes
Amt Name Type # %/IBU
18 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1 85.7 %
2 lbs 8.0 oz Vienna Malt (3.5 SRM) Grain 2 11.9 %
8.0 oz Acid Malt (3.0 SRM) Grain 3 2.4 %
0.88 oz Magnum - 2012 [12.20 %] - Boil 60.0 min Hop 4 18.2 IBUs
2.00 oz Mandarina Bavaria [7.20 %] - Boil 20.0 Hop 5 14.8 IBUs
4.00 oz Mandarina Bavaria [7.20 %] - Steep/Whirl Hop 6 8.9 IBUs
1.0 pkg German Lager (White Labs #WLP830) [35.49 Yeast 7 -
Name Description Step Temperat Step Time
Mash In Add 32.00 qt of water at 158.2 F 149.0 F 75 min
[/quote]
Acid malt was prob too high - brain fart, but here’s the gist of it. Would prob have gone 145 for 40, 158 for 30 if i had the time that day.
great looking Dunkel…as is the liquor in the background ;D
dark munich driving the color, or did you use a little carafa ii/iii?
Yeah, that dunkel looks terrific.
Yeah that dunkel looks great. I have a keg in the fridge that needs to sit there until January but the sample tasted so good. I picked up the 2352 Munich Lager 2 yeast (Augustiner) so I could make another batch… I should probably get on that. Cheers.
Dark munich (best malz 10 L) for 80% of the grist, remainder was pils and Vienna. There was a dash of carafa in the sparge, maybe 1%.
Actually, I think the dark malt was Briess Blackprintz since I had samples on hand from NHC. All the other malt was German.
