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Niblick

Reinheitsgebot...how?

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Probably been covered elsewhere, but I’m looking for a recipe on how to brew beer using only barley, hops, water, and yeast?  In LBK,  no DMEs, LMEs, boosters, etc.  

 

Detailed instructions or even just a link would be appreciated.  I did a search here but didn’t find anything. 

 

Thanks!

 

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 Two things come to mind:

1) Contact MRB and ask them which HMEs conform.  Brew it.  Done.

Or

2) Do an all-grain batch.  You can probably find hundreds of recipes online.  Most will be for a five-gallon batch so you'd need to scale it down to two.

 

As a side note, barley is what's used to make most LME/DME.

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19 minutes ago, Shrike said:

 Two things come to mind:

1) Contact MRB and ask them which HMEs conform.  Brew it.  Done.

Or

2) Do an all-grain batch.  You can probably find hundreds of recipes online.  Most will be for a five-gallon batch so you'd need to scale it down to two.

 

As a side note, barley is what's used to make most LME/DME.

Or you could get 1 or 2  of the 1 gall all grain BIAB kits. or if you have a local home brew store I am sure they would love to help you  - even the online ones if you give them a call. I would expect most of the MR Beer ones would be good - but as he says - no harm in asking.

 

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13 hours ago, Niblick said:

Probably been covered elsewhere, but I’m looking for a recipe on how to brew beer using only barley, hops, water, and yeast?  In LBK,  no DMEs, LMEs, boosters, etc.  

 

Detailed instructions or even just a link would be appreciated.  I did a search here but didn’t find anything. 

 

Thanks!

 

the internet is loaded with all grain beer recipes. are you more interested in what is the process for brewing? or just a recipe? 

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1 hour ago, Jdub said:

the internet is loaded with all grain beer recipes. are you more interested in what is the process for brewing? or just a recipe? 

 Both.  I’ve never attempted all grain, and I don’t have the space or equipment for 5 gallon batches, so I’m a little unsure where to start.

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1 minute ago, Niblick said:

 Both.  I’ve never attempted all grain, and I don’t have the space or equipment for 5 gallon batches, so I’m a little unsure where to start.

there are a lot of opinions on this forum and others, but I would start simple with a BIAB recipe. watch some videos on youtube about the process. if you have a kettle already, you just need some mesh sacks which are cheap on amazon and either a home brew shop or a place to buy grain and hops online. @Bonsai & Brew posted a recipe some time ago for an all grain pale ale called "Little Trees". that might be a good 2 gal recipe to try. sky is the limit.

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LME and DME are made from grain, so they comply with Reinheitsgebot.  Mr. Beer HMEs contain LME, and hops, and complies.  Beer uses yeast (definitional).  There is nothing about brewing a Mr. Beer can of HME that is not compliant.  Some Mr. Beer recipes add adjuncts, those would not be compliant.

 

Unclear if OP wants to comply with Reinheitsgebot, or simply brew all grain.  

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7 hours ago, RickBeer said:

LME and DME are made from grain, so they comply with Reinheitsgebot.  Mr. Beer HMEs contain LME, and hops, and complies.  Beer uses yeast (definitional).  There is nothing about brewing a Mr. Beer can of HME that is not compliant.  Some Mr. Beer recipes add adjuncts, those would not be compliant.

 

Unclear if OP wants to comply with Reinheitsgebot, or simply brew all grain.  

 

Also if complying with Reinheitsgebot is what you are after, you will likely end up using LME/DME to carbonate your bottles. You can find calculators for that online as well. 

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13 hours ago, RickBeer said:

LME and DME are made from grain, so they comply with Reinheitsgebot.  Mr. Beer HMEs contain LME, and hops, and complies.  Beer uses yeast (definitional).  There is nothing about brewing a Mr. Beer can of HME that is not compliant.  Some Mr. Beer recipes add adjuncts, those would not be compliant.

 

Unclear if OP wants to comply with Reinheitsgebot, or simply brew all grain.  

OP here...basically, I’m unclear as well.  My first thought was to strip brewing down to its most basic process, and Reinheitsgebot sounds  like just the ticket.  But even though I’ve done a couple dozen MRB recipes and even ventured into different kits from my LHBS, I guess I still don’t really understand brewing science enough to know how to pull it off—priming/carbonation being a good example.  

 

In principle though, I do want to comply.  

 

Thanks to all  for the replies.

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OK.  You've brewed a couple dozen MrB recipes. Good. If you want to learn the science find a copy of John Palmer's book. If you want to make the magic happen, we can help you do that. 

Malt extracts are made by allowing barley to begin germination and heating it to stop the growth and to dry it out. How they heat it, how hot they heat it, and how long affects the color, the taste and it's ability to convert starch into sugars. There are many sources available online which will explain the processes in detail.

For a self education course you only need a few ounces of a base grain such as 2 row, Maris Otter, Pilsner, etc. MrBeer sell them in small quantities for additions to their recipes. The process from there is quite simple actually. If you have a large pyrex measuring cup heat 2 cups of water to 160 degrees. Add the grain to the water in the measuring cup and stir it to wet all of the grains. The next step is the hard part, you wait. After 10 minutes stir the grain and water again with an ordinary teaspoon. Taste a spoonful. Wait 10 more minutes and repeat. What you should experience is an amazing transformation. As time passes, the water will begin to taste sweeter. The malted barley contains enzymes which convert the starches in the barley seeds into sugars. The brewer controls the temperature of his mash to create the types of sugar. At temperatures near 160 degrees the sugars being created are typically not consumed by most brewers yeasts. These sugars give the brewed beer texture (I tell people to think of how whole milk feels in their mouth). At temperatures around 145 degrees most of the sugars created are easily consumed by yeast. The resulting beer will be drier (Think of how skim milk feels in your mouth). Most recipes typically call for the water to be held at 152 degrees to create a balance. The end result is wort similar to what you have with malt extracts. Simply stated malt extracts are dehydrated wort. 

This is an oversimplification but it's enough to get you started down the path to having a more thorough understanding of brewing.

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9 hours ago, Niblick said:

OP here...basically, I’m unclear as well.  My first thought was to strip brewing down to its most basic process, and Reinheitsgebot sounds  like just the ticket.  But even though I’ve done a couple dozen MRB recipes and even ventured into different kits from my LHBS, I guess I still don’t really understand brewing science enough to know how to pull it off—priming/carbonation being a good example.  

 

In principle though, I do want to comply.  

 

Thanks to all  for the replies.

 

Carbonating in bottles happens because the yeast remaining in the beer from fermentation eats sugar you add, and because the bottle is sealed.  The amount of sugar added - table sugar, LME, DME, honey... - is insignificant.  Given you are not focused on being Reinheitsgebot crazy, simply use table sugar as with Mr. Beer.

 

I also highly recommend you get a CURRENT copy of Palmer's book, the free online version is over 20 years old and obsolete.  My library has many brewing books.

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5 hours ago, RickBeer said:

 

Carbonating in bottles happens because the yeast remaining in the beer from fermentation eats sugar you add, and because the bottle is sealed.  The amount of sugar added - table sugar, LME, DME, honey... - is insignificant.  Given you are not focused on being Reinheitsgebot crazy, simply use table sugar as with Mr. Beer.

 

I also highly recommend you get a CURRENT copy of Palmer's book, the free online version is over 20 years old and obsolete.  My library has many brewing books.

Looks like Palmer is the place to start.  Thank you. 🍻

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The Beer Purity law was passed for reasons other than "pure beer".  You certainly don't want harmful plants or substances added to your beer but, it's YOUR beer. Add what you like, fruit, wheat, corn, oats, honey, molasses, coffee, chocolate, etc. Brew a beer because it is a style you want to drink or share. If it happens to have just malted barley, water, yeast and hops, you still have beer. I think part of the fun of home brewing is discovering how many recipes result in a good, tasty beer.

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13 hours ago, Brian N. said:

The Beer Purity law was passed for reasons other than "pure beer".  You certainly don't want harmful plants or substances added to your beer but, it's YOUR beer. Add what you like, fruit, wheat, corn, oats, honey, molasses, coffee, chocolate, etc. Brew a beer because it is a style you want to drink or share. If it happens to have just malted barley, water, yeast and hops, you still have beer. I think part of the fun of home brewing is discovering how many recipes result in a good, tasty beer.

 

Agreed 100%.

Reinheitsgebot was implemented with only three ingredients in mind - water, barley, and hops.  Yeast was yet to be discovered 500 years ago, yet we now know there are many varieties of them and how much they impact beer.  So to be in compliance with the original law, you'd have to brew a lambic.

But other than "because I want to make a 'pure' beer", what reason is there to comply with Reinheitsgebot?  Why does the definition of "purity" as assigned to beer by some 16th Century minor Bavarian government bureaucrat matter?

One of the three driving reasons behind the law was to ensure that grains more valuable for use in bread - mainly wheat and rye - weren't "wasted" brewing beer.  So Reinheitsgebot can more accurately be viewed as a "Bread Preservation and Anti-Starvation Law" than as a "Beer Purity Law".

 

Additionally, Reinheitsgebot was not just about "purity" of ingredients and protecting the grains used in bread.  For some reason that seems to be the only part of the law ever discussed.  But there were other parts of the law: the German government setting the price of beer... and far more importantly the taxation rate of beer.

 

So Reinheitsgebot essentially was the government telling brewers "You can only use these particular ingredients because we want better grains to go to other uses, you can only charge this amount per beer, and this is the amount you'll be paying us to sell your beer."


Plus, Reinheitsgebot is no guarantee of quality.  I was fortunate enough to spend almost nine years living in Germany.  There are many great beers that comply.  There are many crap beers that also comply.   There are many great beers that DON'T comply...and also crap beers that don't.

 

Some German styles that don't comply with Reinheitsgebot, and the styles are world-renowned:  Hefeweizen, Roggenbier, Gose, Dunkelweizen, and Berliner Weisse.

 

IMNSHABHAO (In my not so humble and borderline haughtily arrogant opinion) and not trying to denigrate the OP's intent, complying with Reinheitsgebot is more about bragging than anything else.  I look at it this way:  Belgian brewers have been crafting absolutely amazing beers for centuries caring not a bit about "German purity laws".

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On 7/7/2019 at 6:15 PM, Shrike said:

 

Agreed 100%.

Reinheitsgebot was implemented with only three ingredients in mind - water, barley, and hops.  Yeast was yet to be discovered 500 years ago, yet we now know there are many varieties of them and how much they impact beer.  So to be in compliance with the original law, you'd have to brew a lambic.

But other than "because I want to make a 'pure' beer", what reason is there to comply with Reinheitsgebot?  Why does the definition of "purity" as assigned to beer by some 16th Century minor Bavarian government bureaucrat matter?

One of the three driving reasons behind the law was to ensure that grains more valuable for use in bread - mainly wheat and rye - weren't "wasted" brewing beer.  So Reinheitsgebot can more accurately be viewed as a "Bread Preservation and Anti-Starvation Law" than as a "Beer Purity Law".

 

Additionally, Reinheitsgebot was not just about "purity" of ingredients and protecting the grains used in bread.  For some reason that seems to be the only part of the law ever discussed.  But there were other parts of the law: the German government setting the price of beer... and far more importantly the taxation rate of beer.

 

So Reinheitsgebot essentially was the government telling brewers "You can only use these particular ingredients because we want better grains to go to other uses, you can only charge this amount per beer, and this is the amount you'll be paying us to sell your beer."


Plus, Reinheitsgebot is no guarantee of quality.  I was fortunate enough to spend almost nine years living in Germany.  There are many great beers that comply.  There are many crap beers that also comply.   There are many great beers that DON'T comply...and also crap beers that don't.

 

Some German styles that don't comply with Reinheitsgebot, and the styles are world-renowned:  Hefeweizen, Roggenbier, Gose, Dunkelweizen, and Berliner Weisse.

 

IMNSHABHAO (In my not so humble and borderline haughtily arrogant opinion) and not trying to denigrate the OP's intent, complying with Reinheitsgebot is more about bragging than anything else.  I look at it this way:  Belgian brewers have been crafting absolutely amazing beers for centuries caring not a bit about "German purity laws".

 

Contrary to popular belief, the Reinheitsgebot wasn't Germany-wide. It only applied to the state of Bavaria. That's why you don't see those other German styles complying with the law.

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