All Grain California Common homebrew recipe. This homebrew recipe uses the following ingredients: German Pilsner 2-Row, Munich - Light 10L - US, Carafa II - DE, CaraMunich - BE, Pale Chocolate - UK, Herkules Hops, Wyeast German Ale 1007 Homebrew Yeast.
Fermentables
78% - German Pilsner 2-Row
10
37
2
Mash
16% - Munich - Light 10L - US
2
35
10
Mash
2% - Carafa II - DE
0.3125
32
412
Mash
2% - CaraMunich - BE
0.3125
34
35
Mash
2% - Pale Chocolate - UK
0.25
32
200
Mash
Hops
Herkules
0.5
Pellet
Boil
60 min(s)
16.6
29.8
Yeast
Wyeast German Ale 1007
75%
Other Stuff
No other stuff in this recipe
Mash Steps
No mash steps in this recipe
Special Instructions
No special instructions in this recipe
Tasting Notes (0)
There aren't any tasting notes logged yet
Comments
Hey Browniebuck, Assuming you have brewed this recipe, how did it come out? Any recommendations......mash temp, etc.?
4/17/2014 2:39:03 PM
Hi, Jim. I have not brewed this recipe yet. I was going to use mash temp of 152 as suggested in Brewing Classic Styles. I don't want to mash too high or low on this recipe so I have a medium bodied beer.
4/18/2014 1:09:33 PM
Yeah, I have a note to myself to mash at 152. Also this yeast ferments at lower than "normal" ale yeast temperatures (55-68) and apparently produces fruity esters when fermented in the higher range. I have to wait a few weeks until temps in my crawl space come up to this range since anywhere else in my house would be too warm now. Also, I guess this style/yeast benefits from a longer period in a cold crash, similar to but not as cold/long as lager. I researched and started constructing a recipe and it wasn't going too well. Then I saw your recipe and noticed that you nailed the BJCP guidelines. I'm always thinking about entering competitions and am somewhat anal about hitting style guidelines. Thanks for posting this!
4/18/2014 1:45:30 PM
You're welcome, Jim. I bought a mini fridge that I'm doing my first lager (a Munich Dunkel). The only bad part is I misjudged the height of the fridge and had to take a hacksaw to my better bottle & shave about 3/4 inch off the neck! It's working fine so far. Hopefully in June I'll be doing tasting notes on the Dunkel.
https://brewgr.com/Media/img/mug/20_d.jpg
https://brewgr.com/Media/img/mug/20_t.jpg
Hey Browniebuck, Assuming you have brewed this recipe, how did it come out? Any recommendations......mash temp, etc.?
4/17/2014 2:39:03 PMHi, Jim. I have not brewed this recipe yet. I was going to use mash temp of 152 as suggested in Brewing Classic Styles. I don't want to mash too high or low on this recipe so I have a medium bodied beer.
4/18/2014 1:09:33 PMYeah, I have a note to myself to mash at 152. Also this yeast ferments at lower than "normal" ale yeast temperatures (55-68) and apparently produces fruity esters when fermented in the higher range. I have to wait a few weeks until temps in my crawl space come up to this range since anywhere else in my house would be too warm now. Also, I guess this style/yeast benefits from a longer period in a cold crash, similar to but not as cold/long as lager. I researched and started constructing a recipe and it wasn't going too well. Then I saw your recipe and noticed that you nailed the BJCP guidelines. I'm always thinking about entering competitions and am somewhat anal about hitting style guidelines. Thanks for posting this!
4/18/2014 1:45:30 PMYou're welcome, Jim. I bought a mini fridge that I'm doing my first lager (a Munich Dunkel). The only bad part is I misjudged the height of the fridge and had to take a hacksaw to my better bottle & shave about 3/4 inch off the neck! It's working fine so far. Hopefully in June I'll be doing tasting notes on the Dunkel.
4/19/2014 9:24:59 AM