I’m stumped on what to brew next weekend. Either a 10 gallon ale or a five gallon lager. I’ve already got two kegs of German pils, a keg of dunkel, and an ipa & bock that will be in carboys.
I’ve got about 14 lbs of maris otter, 40 lbs of best pils, bunch of different crystals, 4 each of Munich and Vienna. For hops, magnum, hallertau and centennial. Yeast- wy 2124, 2206 and US 05.
Maybe some amber ale? Or a dortmunder? Open to any other sugestions. Thanks!
dortmunder’d be nice - let me know if you want a recipe - mine comes out a dead ringer for GLDG and is one of my favorite house beers.
amber ale’d be nice with the munich, some medium crystal and those cents.
Guess I didn’t help you decide.
Maybe amber ale since you already have pils on tap.
Yeah I’ve got a great amber recipe. Maris, Munich, crystal 65 and a bunch of centennial. Next time I make it I wanna try fwh. By all means, give me the dortmunder recipe. Been thinking about one of those for awhile
I would get a Saison going so you could have it ready by summer. Just my 2 cents worth ;D
I’ve been thinking Vienna lager. I don’t have a recipee. I do have the guide lines.;
The Association of Brewers defines the beer class Vienna lager as a reddish brown or copper colored beer with medium body and slight malt sweetness. The malt aroma and flavor may have a toasted character. Hop bitterness should be clean and crisp. Noble-type hop aroma and flavor should be low or mild. As with most lagers, fruitiness due to esters is a defect. Diacetyl, which can impart a butterscotch aroma and flavor, should not be perceptible.
Vienna lager
Country of origin Austria
Yeast type Bottom-fermenting
Alcohol by volume 4.5% - 5.7%
Color (SRM) 10 - 16
Bitterness (IBU) 18 - 30
Original Gravity 1.046 - 1.052
Final Gravity 1.010 - 1.014
With all that pils and Hallertauer, I’d go get some Belgian yeast and brew a tripel.
I’d like to see that recipe too, if you don’t mind posting it…
If you brew a Dortmunder, make sure you pay attention to your water profile - or at the very least make sure you are starting from somewhat hard water. I’ve brewed Blatz’s recipe and it’s good (maybe great? still working on my water profile).
Good luck!
A Marzen jumps at me,
But I’d make 5 gallons of a big Barleywine.
Fred
…or a souped up Marzen. ;D
Uber Marzen?
sorry - just saw this for some reason.
sure - will have to wait till I get home.
I may try and figure out that wiki thing and then just post a link, but that may be too technologically advanced for the likes of me.
a10t2 and anyone else out there, here it is:
This is the season for brewing Miabock. Here’s a good recipe from Braukaiser: Maibock - German brewing and more