I'd like to meet this forum expert...
Yeah, I think you're right mate - it's nice and the flavours are there but just nowhere near as pronounced in in your face as American C hops and their ilk, for example. I have room in my life for both kinds but I do find it much harder as a result to pick up on the subtlety of old world hops.Oooh hark at mister la-de-da with his Parma Violets! I had a commercial single hop styrian wolf ale once and while it was perfectly fine I didn't get any of that tropical stuff they talk about like you do from the new world hops. Methinks they're trying to jump on the IPA bandwagon with all these new Styrian releases when they just don't have that IPA punch behind them.
I have a Munich dunkel in the bottle if you fancy a swap. My one is a bit under carbonated for the style. The same with my bock. Something I need to work on since I started using my brew fridge. Anything I lager has been under carbonated.AG#53 Munich Dunkel
(Now with added brew fridge )
Confession time, I've never actually tried a Munich Dunkel, but for some reason I've been wanting to brew one for ages (I hadn't tried a Munich Helles before I brewed one either but that worked out pretty well).
This is a Josh Weikert recipe from beerandbrewing.com adapted to my process, though I've changed the hops to Northdown which while maybe not true to style has worked well for me in my recent Porters so I figure will work here in what is a malt-forward beer anyway.
As I did in my previous brew I tried an overnight mash again - and again my efficiency was way higher than I get normally, and in fact even slightly higher again than last time. The difference this time is I was ready for it adjusted my recipe accordingly and ended up just one point higher than the OG predicted by Brewer's Friend.
Whether the overnight mash was a factor or not I don't know but I barely slept a wink and was up with the cock just after 6am and getting on with my brew before the little monsters appeared.
17L tap water, 5ml lactic acid 80%, 1g CaCl, half a Campden tablet.
Grain Bill:
2700g Munich Malt
125g Victory Malt
125g Carafa II
TOTAL 2.95kg
Overnight (~9.5hrs) full-volume no-sparge mash @ 70degC
(I know in the first 2 hours this dropped to 68 then rose to 74degC so who knows what it was doing overnight!)
Boil 30mins:
25g Northdown leaf 6.1% 30mins
15g Northdown leaf 6.1% 5mins
1/4tsp Irish Moss powder 5mins
10.5L crystal clear wort into the FV, plus 2 x 2L bottles of crud to settle out and top up the FV. Put the FV in the fridge for a few hours to get it down below 20degC then pitched a whole pack of CML "Hell".
I lucked out and pounced yesterday on a fridge that had just popped up on Facebook Marketplace, then got straight on it and ordered myself an Inkbird ITC-308. So finally I transferred it to the new fridge and set it 17degC - fingers crossed no more messing about with water baths and ice blocks!
19 SRM - Very dark brown to black
21.15 IBUs Rager
OG 1.051
My experience so far of CML yeasts is that they all seen to be keen attenuators, includng Hell which I've used twice before. Although there's quite a margin of uncertainty in the overnight mash temp I'm hoping it won't over-attenuate too much and come in just shy of 5% ABV.
Sure, I'd be up for that - it'll be a while before it's ready so you'll probably have to remind me! And as I recall we were also going to swap the Helles too, right?I have a Munich dunkel in the bottle if you fancy a swap.
I wonder why that is? Are you lagering in the FV or in the bottle? Are you giving it enough extended time to carbonate? Do you do a diacetyl rest? Are you taking into account the low fermentation temperature when you calculate how much priming sugar to add?Something I need to work on since I started using my brew fridge. Anything I lager has been under carbonated.
Hmm... process sounds similar to mine - the point being that when you do a diacetyl rest the warmer temperatures allow more of the dissolved CO2 to escape, and you're calculating sugar based on 20degC as I also do.Not sure I calculate the priming sugar based on 20 degrees. I do a diacetyl rest. If I am honest my carbonation levels are a bit up and down. My English ale is over carbonated. Both German dunkel & bock pour with a good head but it fades very quickly.
It's all a learning curve. Normally for 19 litres finished I add 85 grams for 2 vol carbonation. The bock I went 2.5 vols which I think from memory was 120g.
Sorry, been in the garden this morning getting a brew on - more on that story later...Sorry internet died when i posted that, i was talking about the baltic porter....
Sorry, been in the garden this morning getting a brew on - more on that story later...
I checked the other day and next weekend is 8 weeks since I bottled my Baltic Porter. Since the suggested conditioning time is 12 weeks I think 8 weeks is acceptable to have a little taste
Here's hoping!Galaxy, Citra and mosaic. That ought to taste amazing.
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