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Showing content with the highest reputation since 07/28/2020 in all areas

  1. 3 points
    Other than being lager-based and a little more effort, it just seems that an amber Kellerbier would be a good match for my 'continental' home-malt. Order some Spalt hops, Mangrove Jack's M76, and you're good-to-go! From the BJCP: A very common seasonal summer beer brewed by many of the Munich area breweries and served in the beer gardens, where they are very popular. Overall Impression: A young, fresh Helles, so while still a malty, fully-attenuated Pils malt showcase, the hop character (aroma, flavor and bitterness) is more pronounced, and the beer is cloudy, often with some level of diacetyl, and possibly has some green apple and/or other yeast-derived notes. As with the traditional Helles, the Keller version is still a beer intended to be drunk by the liter, so overall it should remain a light, refreshing, easy drinking golden lager. Aroma: Reflects base style. Typically has additional yeast character, with byproducts not frequently found in well-lagered German beers (such as diacetyl, sulfur, and acetaldehyde). Appearance: Reflects base style. Typically can be somewhat hazy or cloudy, and likely a little darker in appearance than the base style. Flavor: Reflects base style. Typically has additional yeast character, with some byproducts not frequently found in well-lagered German beers (such as diacetyl, sulfur, and acetaldehyde), although not at objectionable levels. Mouthfeel: Reflects base style. Has a bit more body and creamy texture due to yeast in suspension, and may have a slight slickness if diacetyl is present. May have a lower carbonation than the base style. Comments: Young, unfiltered, unpasteurized versions of the traditional German beer styles, traditionally served on tap from the lagering vessel. The name literally means “cellar beer” – implying a beer served straight from the lagering cellar. Since this serving method can be applied to a wide range of beers, the style is somewhat hard to pin down. However, there are several common variants that can be described and used as templates for other versions. Sometimes described as Naturtrüb or naturally cloudy. Also sometimes called Zwickelbier, after the name of the tap used to sample from a lagering tank. History: Originally, Kellerbier referred to any Lager beer being matured in the caves or cellars under the brewery. In the 19th century, Kellerbier was a strong, aged beer meant to last the summer (Sommerbier), stored in rock cellars and served straight from them. But when refrigeration began to be used, the term shifted to describing special beers that were served young, directly from the cellar or lagering vessel. Today some breweries use the term purely for marketing purposes to make their beers appear special. While a kellerbier is sometimes considered more of a serving style than a beer style, the serving technique is still predominately used with certain styles in certain regions (such as Helles around the Munich area, or a Märzen in the Franconia region). Entry Instructions: The entrant must specify whether the entry is a Pale Kellerbier (based on Helles) or an Amber Kellerbier (based on Märzen). The entrant may specify another type of Kellerbier based on other base styles such as Pils, Bock, Schwarzbier, but should supply a style description for judges. Kellerbier: Pale Kellerbier A very common seasonal summer beer brewed by many of the Munich area breweries and served in the beer gardens, where they are very popular. Overall Impression: A young, fresh Helles, so while still a malty, fully-attenuated Pils malt showcase, the hop character (aroma, flavor and bitterness) is more pronounced, and the beer is cloudy, often with some level of diacetyl, and possibly has some green apple and/or other yeast-derived notes. As with the traditional Helles, the Keller version is still a beer intended to be drunk by the liter, so overall it should remain a light, refreshing, easy drinking golden lager. Aroma: Moderately-low to moderately-high spicy, floral, or herbal hop aroma. Very low to moderate diacetyl, possible very low green apple or other yeast derived notes. Pleasantly grainy-sweet, clean malt aroma, with possible low background note of DMS. Appearance: Slight haze to moderately cloudy, but never extremely cloudy or murky. Medium yellow to pale gold color. Creamy white head with good persistence. When served on cask, can have low carbonation and very low head. Flavor: Moderately malty with a rounded, grainy-sweet profile. Low to moderately-high spicy, floral, or herbal hop flavor, with a moderate hop bitterness that can linger. Finish is crisp and dry, but the aftertaste remains malty. Very low to moderate diacetyl, which should always remain at a pleasant, drinkable level that balances somewhat with the other characteristics of the beer; overwhelming diacetyl is not appropriate. Possible very low green apple or other yeast derived notes, and possible low background note of DMS. Mouthfeel: Medium body. Low to medium carbonation. Depending on the level of yeast in suspension, it may assist in creating a slightly creamy texture. A slight slickness on the tongue may be present from the diacetyl. Comments: Most Pale Kellerbiers are young, unfiltered, unpasteurized versions of Munich Helles beer, although Pils or a different, custom golden lager beer designed specifically for serving young could also be used. The best examples are served only on tap at many of the Munich area breweries. Bottled versions are not likely to have the freshness, hop character and young beer notes exhibited by the draft versions. History: Modern adaptation from the traditional Franconian style, using Helles instead of Märzen. Today, a popular summer seasonal beer. Characteristic Ingredients: Pilsner malt, German hops, German lager yeast; same as a Munich Helles. Style Comparison: Most commonly, a young, unfiltered and unpasteurized version of a Munich Helles, though it can be a young, unfiltered and unpasteurized version of other golden German lagers, such as a Pilsner or a seasonal golden lager made specifically for serving young. Vital Statistics: OG: 1.045 – 1.051 IBUs: 20 – 35 FG: 1.008 – 1.012 SRM: 3 –7 ABV: 4.7 – 5.4% Commercial Examples: (local) Paulaner, Paulaner Brauhaus, Hofbrau, Tegernseer Tal. (bottled) Ayinger Kellerbier, Hacker-Pschorr Munchner Kellerbier Anno 1417, Hofbrau Munchner Sommer Naturtrub, Wolnzacher Hell Naturtrüb Tags: standard-strength, pale-color, bottom-fermented, central-europe, traditional-style, balanced, pale-lager-family Kellerbier: Amber Kellerbier The original style of Kellerbier from the Franconia area of Germany. A much older style compared to the relatively more recent pale Helles-Style Kellerbier that is popular in the Munich area today. Overall Impression: A young, unfiltered, and unpasteurized beer that is between a Helles and Märzen in color, spicier in the hops with greater attenuation. Interpretations range in color and balance, but remain in the drinkable 4.8% ABV neighborhood. Balance ranges from the dry, spicy and pale-colored interpretations by St. Georgen and Löwenbräu of Buttenheim, to darker and maltier interpretations in the Fränkische Schweiz. This style is above all a method of producing simple drinkable beers for neighbors out of local ingredients to be served fresh. Balance with a focus on drinkability and digestibility is important. Aroma: Moderate intensity of German malt, typically rich, bready, somewhat toasty, with light bread crust notes. Moderately-low to moderate spicy peppery hop aroma. Very low to low diacetyl, occasionally low to moderately-low sulfur and very low green apple or other yeast-derived notes. Caramel, biscuity, or roasted malt aroma is inappropriate. Appearance: Moderately cloudy to clear depending on age, but never extremely cloudy or murky. Gold to deep reddish-amber color. Off-white, creamy head. When served on cask, can have low carbonation and very low head. Flavor: Initial malt flavor may suggest sweetness, but finish is moderately dry to dry, and slightly bitter. Distinctive and complex maltiness often includes a bready-toasty aspect. Hop bitterness is moderate to moderately high, and spicy or herbal hop flavor is low to moderately high. Balance can be either on the malt or hop side, but the finish is not sweet. Noticeable caramel or roasted malt flavors are inappropriate. Very low to low diacetyl. Possible very low green apple or other yeast-derived notes. Smooth, malty aftertaste. Mouthfeel: Medium body, with a creamy texture and medium carbonation. Fully fermented, without a sweet or cloying impression. Comments: The best examples of Amber Kellerbier are served only on tap at many of the small Franconia area breweries (as this is a beer best served fresh and the serving style being an important part of the style). Bottled versions are not likely to have the freshness, hop character and young beer notes exhibited by the draft versions. History: This was the classic, historical style before it was adapted in other areas. This original, older style of Kellerbier would have simply been beer served from local taverns that did not lager long enough to drop bright. Many breweries in Franconia would use some of this young beer during the summer months, for festivals such as the Annafest (est. 1840) in July in Forchheim, where it was traditional to drink directly from the lagering vessels. Characteristic Ingredients: Grist varies, although traditional German versions emphasized Franconian pale and color malt. The notion of elegance is derived from the high-quality local ingredients, particularly the malts. Spalt or other typically spicy local hops are most common. Frugal Franconian brewers rarely used decoction brewing due to the cost of energy. Style Comparison: Most commonly, this style is a young, unfiltered, unpasteurized, hoppier version of Munich Helles or Märzen. Fränkische Schweiz versions can edge up to dark amber or brown. Vital Statistics: OG: 1.048 – 1.054 IBUs: 25 – 40 FG: 1.012 – 1.016 SRM: 7 – 17 ABV: 4.8 – 5.4% Commercial Examples: (local) Greif, Eichhorn, Nederkeller, Hebendanz (bottled) Buttenheimer Kaiserdom Kellerbier, Kulmbacher Monchshof Kellerbier, Leikeim Kellerbier, Löwenbräu Kellerbier, Mahr’s Kellerbier, St. Georgen Kellerbier, Tucher Kellerbier Naturtrub Tags: standard-strength, amber-color, bottom-fermenting, central-europe, traditional-style, balanced, amber-lager-family
  2. 2 points
    i like roggenkellerbier. something about Keller. I think i have been to that Texas town before? LOL
  3. 1 point
    A friend once shipped me some kits and one was an excellent golden ale. Perhaps that will be the ticket
  4. 1 point
    Why not https://www.mrbeer.com/thomas-coopers-preacher-s-hefe-wheat-refill-pack alone in your LBK, or https://www.mrbeer.com/wild-wheat-recipe with a sachet of US-06? Personally, I'd either try the wild wheat route first.or substitute a Canadian Blonde HME for the CAL. From the description it doesn't sound like it would need the steeping grains of the Lock Stock and Barrel. This is probably a @Nickfixit question.
  5. 1 point
    I've been on this forum since 2012. First batch was mid-year, and I've been brewing since. Over 300 gallons brewed in over 130 batches. Yet, I still screw up... Evidence of that sits in front of me, a glass of uncarbonated Apricot Wheat with a 3.3% ABV. I brewed at the end of January, had some surgery, and then brewed at the end of February. Then, with Covid-19, I didn't think about brewing again until May, and didn't actually brew until late June. I do BIAB, and buy my grains locally from a place that is also on the web. During the pandemic, they closed to retail customers, so I waited. And waited. Then I noticed they had raised their prices significantly, whereas other online stores had not. As I contemplated buying when they were about to reopen, I priced out what I wanted there, plus at a few other places, and realized I could buy significantly more grain at MoreBeer. So I placed my order, and then began the travesty that is this batch. Because I do BIAB, I can mill the crap out of my grains with no impact. So I stuck a few cups in a blender, and had at it. However, I neglected to actually look at the results, i.e. pour them in a bowl and look at whether I had cracked every grain. Something in my head wrongly said "don't over grind". Wrong. That batch came in with an OG of 1.030 instead of 1.050. Yikes. Of course genius doesn't have any DME, so I let it ferment, my wife likes low ABV beer. When I added the apricots, I noticed a few chunks. Today, when bottling, those chunks clogged things up, and 3 bottles had to be done via the spigot directly, and at least 2 bottles were left in the LBK when the spigot clogged, which is why I am now drinking an uncarbonated, low alcohol, apricot beer at 9:30AM. I have since brewed an Oberon clone, a Two-Hearted clone, and another batch of Apricot Wheat, and all were pulverized. And I hit my numbers on each batch. Morale of the story - when you skip months of brewing, go back to your process, and if you have a new thing to understand, don't ruin a batch learning.
  6. 1 point
    Rick's short term memory is not good concerning Wolverine football.
  7. 1 point
    American Blonde Ale? I keep coming back to session beers that are easy to brew...
  8. 1 point
    Disclaimer: I have a classic style bias. We need input from others that have the imagination to come up with an innovative, creative recipe. Like @Creeps McLane said, we don't want this beer to be boring!
  9. 1 point
    I was also thinking roggenkellerbier. First thing that popped in my mind. Or a roggendunkelweizen international pale lager ale. I win
  10. 1 point
    You could either go for a clean bittering hop or I'd always recommend one of the noble hops for taking a backseat to the malt.
  11. 1 point
    Brew it. Best case scenario you get some tasty beer. Worst case scenario you've got a nice liquid to boil brats in.
  12. 1 point
    yes, just kegged a pale ale using hothead today. great for summer. you literally don't need temp control! hot garage got the brew up to mid 90's. finished in about 3 days, did a 3 day dry hop and cold crashed. should be some great tropical esters at that high temp. highly recommend in the summer.
  13. 1 point
    The YouTube video title is Traditional Eastern Norwegian Brew: Semi Raw ( part 1&2). Well worth watching
  14. 1 point
    I actually brewed a kveik a recipe from Austin Home brew Supply kit. But I kinda screwed up, I threw in a bunch of old malt, grains, lime and dme and I still have a 3 gal. keg I haven’t tapped, scared too. But my next adventure will be a more authentic one. Going by the BYO article and Video on YouTube of the same brewer who gives out more info on how he makes this specialty brew. Definitely a must see video, 2 part. He speaks English quite well too , but kept saying “ yep!” A lot. I won’t start my brew til September when it’ll still be warm enough for the yeast to react considerably. The Norwegian brewer was brewing his beer @ minus 12 celcius. That’s pretty cold
  15. 1 point
    Well I finally brewed the Tank 7 and it’s in the keg until I run out of the other kegs full of beer. I just want to Tank all of you for your support and tanking you for your patience for my very late response to this topic. I do have the recipe if any are curious. I’m tinking that I may tap that keg here in September or so but not sure just yet. So I really won’t know the flavor/ profile until then.
  16. 1 point
    I’ve basically given up on the liquid yeast instant pitch thing, they are too vulnerable and inconsistent with their labeling. I usually use a starter on all liquid or hit it before sealing the fermenter with a can of wort and maybe a pack of dry yeast if stuck. Seems the canned wort has been pretty effective for me. Even the new organic yeast brands along with Omega and other newer brands sometimes go lame too.
  17. 1 point
    Never heard of pink boots hop, but I do have a pair of waterproof pink boots I wear in the rain!
  18. 1 point
    Hey everyone!! I just got back from Uranus study and WoW! A lot has changed since I’ve been knee deep in my work! I wear a helmut when I’m out on the surface of Uranus not just because of lack of oxygen , it really is a smelly place!! Now everywhere I go here on earth people are wearing masks. Didn’t know that Uranus rubs off so close to home planet?? Anywho, hope everyone is still enjoying a great brewing moment with all the crazy things going on in this society. I subscribe to BYO magazine and the most recent issue is about a Norwegian brewer brewing a traditional Norwegian ale the old school way that dates back to the 1700’s. He’s also on YouTube 2 part video which I finally discovered yesterday. Very interesting magazine article and video. Already got my kveik yeast shipped from Norway, got one pound juniper berries and branches, alderwood and waiting for the month of September to arrive to begin the first attempt of this interesting concoction of Viking history!!!
  19. 1 point
    But does it taste good?
  20. 1 point
    This is effectively how I plan to get back into the hobby. If/when I get back into brewing, I'll do what I did when I first started several years ago. I'll start with Mr. Beer cans/booster, then slowly do their recipes with hops, then partial mash, and gradually grow back to where I was when I had to get out. I know I will make mistakes at first, but at least it will be with cheaper recipes, and hopefully have my skills back when I go on to the more challenging recipes or create my own.
  21. 1 point
    🤘🏻I like it! I think I might have to try some out in a hot El Paso garage once I get there. Have a standard brew in the fermenting fridge, and let the Kveik ride the lightning!
  22. 1 point
    Unless I want a decorative label, I use the 1 inch Avery adhesive seals #5247, 15 to a sheet. I use the Avery tool installed into Word, and use #8 or 9 font. I stick them on the bottle cap so I can see what they are without having to take it out of the container. This works for the PET or the glass 12 oz bottles just fine. You don't have to take them off, you just stick the next one on top. If a thick layer wants to come off, let it and continue sticking on top of what is left. These are probably #10 font.
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