Tag Archives: tasting

Bamberger Hofbräu® Schwarzbier

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I enjoy some lager variety in my life, and dark lagers add a fun dimension to my brewing (and tasting). Although Munich dunkel has special place in my heart, schwarzbier is another great standby.

This time around, I followed the Bamberger Hofbräu® Schwarzbier recipe from the Dark Lagers book by Kraus-Weyermann and Dornbusch (you can also download a version on the Weyermann website). In terms of the grist, it’s probably closest to my Twisted Schwarzbier recipe, in that it uses primarily pilsner malt. However, rather than using just dark grains to produce the color, some Sinamar provides the final color adjustment. I have never used Sinamar before, so I was happy to have an excuse to explore this ingredient. My hop selection is very different from the original recipe (Magnum+Vanguard, vs. Perle+Spalter), but I am okay with that.

No Spaceballs jokes this time.

Bamberger Hofbrau Schwarzbier

  • 9 lb. Barke pilsner malt (Weyermann)
  • 1 lb. Munich II malt (Weyermann)
  • 0.5 lb. Carafa Special III malt (Weyermann)
  • 0.5 lb. Carapils malt malt (Briess)
  • 3 oz. acidulate malt (Weyermann)
  • 0.9 oz. (25.3 g) Sinamar extract (Weyermann), added at end of boil
  • 0.3 oz. Magnum hop pellets (16.5% alpha), 60 minute boil
  • 1 oz. Vanguard hop pellets (6.5% alpha), 10 minute boil
  • 1 Whirlfloc tablet, 5 minute boil
  • 2 pkg. Diamond lager yeast (Lallemand)

Target Parameters

  • 1.050 s.g., 1.011 f.g., 5.2% abv, 26 IBU, 21 SRM
  • Claremont tap water, with Campden tablet to remove chloramines
  • Full volume mash at 149° for 60 minutes and 10 minute mash-out at 168°

Procedure

  • I mashed in with 7 gallons of water at 155°, to hit 149°. I recirculated and held it at this temperature for 60 minutes, and then raised the mash to 168° for 10 minutes, before pulling the grains.
  • In total, I collected 6.1 gallons of runnings with a gravity of 1.045, for 68% mash efficiency.
  • I brought the runnings to a boil, adding hops and finings per the recipe. After a 60 minute boil, I turned off the heat and chilled down to 70° before transferring it to the fermenter. I chilled down to 49° in my fermentation chamber, before pitching the yeast.
  • I brewed this beer on 31 December 2022, fermenting at 50°. Starting gravity was 1.051.
  • I pulled the beer to garage ambient temperatures (55° to 60°) after 1 week.
  • I kegged the beer on 20 February 2023. Final gravity was 1.014, for 72% attenuation and 4.9% abv.

Tasting

  • Appearance
    • Deep, deep brown in appearance with a tan head; when you shine a light through it, it is very clear and dark brown with a reddish cast. The head is persistent, but not particularly fluffy.
  • Aroma
    • Malty, with a slight hint of dark chocolate.
  • Flavor
    • Rounded and bready yet highly drinkable maltiness, with a dark chocolate aspect. Yeast character is clean. Moderate bitterness that balances well against the malt.
  • Mouthfeel
    • Medium-light body, moderate carbonation, smooth and very slightly dry finish.
  • Would I Brew This Again?
    • This is a really nice dark lager. It hits some nice malty notes, without being cloying or burnt-roasty. A little more head retention would be nice (hence my lower score), but even so I’m quite happy with this beer.
  • Overall
  • 8/10

Nut Nut Brown Ale

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I particularly enjoy dark English-style beers during the winter, and brown ale is a particularly nice style for my tastes. So, I put together a British Brown Ale recipe from an amalgamation of various online versions.

Nut Nut Brown Ale

  • 10 lb. Golden Promise malt (Simpsons)
  • 4 oz. crystal 75 malt (Bairds)
  • 4 oz. chocolate malt (Bairds)
  • 3 oz. Special B malt (Dingemans)
  • 1.25 oz. East Kent Goldings hop pellets (5.0% alpha), 60 minute boil
  • 0.25 oz. Fuggles hop pellets (4.6% alpha), 60 minute boil
  • 1 Whirlfloc tablet, 5 minute boil
  • 1 pkg. Windsor ale yeast (Lallemand)

Target Parameters

  • 1.047 o.g., 1.013 f.g., 4.5% alpha, 27 IBU, 17 SRM
  • Full volume mash at 156° for 60 minutes and 10 minute mash-out at 168°
  • Claremont tap water with Campden tablet

Procedure

  • I mashed in with 7 gallons of water at 162°, to hit a target mash temperature of 156°. I added 6 mL of 88% lactic acid to adjust the pH, at the start of the mash. After 60 minutes of recirculation, I increased the temperature to 168° and held it there for 10 minutes, before pulling the grains.
  • I collected 6.1 gallons of runnings at a gravity of 1.044, for 69% mash efficiency.
  • I brought the kettle to a boil, adding hops and finings per the recipe. After a 60 minute boil, I turned off the heat, chilled the wort, and transferred it to the fermenter.
  • I brewed this beer on 19 November 2022. It had a starting gravity of 1.049. I held the temperature at 68° for fermentation.
  • I kegged the beer on 10 December 2022. It had a final gravity of 1.025, for 3.1% abv. This was surprisingly low attenuation, which I attribute to the high mash temperature.

Tasting

  • Appearance
    • Deep cinnamon brown color with brilliant clarity; pours with a thin and persistent off-white head. Very pretty!
  • Aroma
    • Coffee and chocolate; light yeasty esters too; very pleasant.
  • Flavor
    • Cocoa and rich bread crust in the malt; moderate bitterness; slight yeasty esters again like in the aroma, with a very pleasant quality.
  • Mouthfeel
    • Medium-light body, moderate carbonation, smooth finish with a very very slightly dry quality.
  • Would I Brew This Again?
    • It’s not perhaps the most exciting style for me (relative to a porter or stout), but this is a super tasty beer that has come into its own. It’s interesting that it doesn’t taste nearly as thick as it should given the final gravity. The caramel qualities that this style is supposed to have aren’t terribly prominent, and the bread crust character is a bit off for the style also. This is a really interesting beer, but not to the literal BJCP standards. It would be a 10 on its own, but I gave it a 6 given the style considerations. It should probabkly have more caramel malts in the grist to hit the style marks.
  • Overall
    • 7/10

Tropical Dream IPA

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I crafted this recipe to be very tropical hop-forward, with Voss kveik to accentuate any citrus qualities. The kveik choice also let me not be so fussy about temperature; in the end, I’m not sure I’m 100% happy with that decision, but even so the beer is pretty darned good. The hops are amazing!

Tropical Dream IPA

  • 12 lb. 2-row malt (Rahr)
  • 0.5 lb. biscuit malt (Dingemans)
  • 5 oz. crystal 15 malt (Great Western)
  • 5 oz. corn sugar, added to boil
  • 1.15 oz. Magnum hop pellets (10.1% alpha), 60 minute boil
  • 1 tsp. BruTanB, 10 minute boil
  • Whirlfloc tablet, 5 minute boil
  • 1 oz. Enigma hop pellets (19.2% alpha), 10 minute whirlpool
  • 1 oz. HBC 586 hop pellets (11.5% alpha), 10 minute whirlpool
  • 1 oz. Vic Secret hop pellets (18.4% alpha), 10 minute whirlpool
  • 1 pkg. Voss Kveik Ale Yeast (Lallemand)
  • 1 oz. Enigma hop pellets (19.2% alpha), dry hop in keg
  • 1 oz. HBC 586 hop pellets (11.5% alpha), dry hop in keg
  • 1 oz. Vic Secret hop pellets (18.4% alpha), dry hop in keg

Target Parameters

  • 1.060 s.g., 1.010 f.g., 6.6% abv, 67 IBU, 6 SRM
  • Full volume mash at 149° for 60 minutes and 10 minute mash-out at 168°
  • Claremont tap water with Campden tablet, adjusted to hit 113 Ca, 7 ppm Mg, 92 ppm Na, 194 ppm SO4, 110 ppm Cl, 156 ppm HCO3.

Procedure

  • I heated 7.25 gallons of water to 155°, and added the grains along with 8 mL of 88% lactic acid for pH adjustment. I maintained the mash at 149° for 60 minutes, with recirculation, and then raised the mash to 168° for 10 minutes.
  • In total, I collected 6.25 gallons of runnings with a gravity of 1.045, for only 60% mash efficiency. Awful! I’ve had major issues with my grain mill lately, and this was pretty much the last straw. I added a bit of DME to adjust things.
  • I added 7 g of gypsum to the boil, to hit my water target.
  • I brought the wort to a boil, adding the hops and finings per the recipe.
  • After a 60 minute boil, I chilled the wort slightly (down to around 195°), did the whirlpool, and then did the initial chilling of the wort. I finished the chill overnight at ambient, letting things settle down to around 68°.
  • I brewed this beer on 26 November 2022, pitched the yeast on 27 November 2022, and let the beer ferment at ambient. Starting gravity was 1.055.
  • I kegged the beer on 29 December 2022. Final gravity was 1.012, for 5.6% abv.

Tasting

  • Appearance
    • The beer pours relatively clear, with a light-gold appearance and a persistent white head. Overall, it’s a very pretty brew!
  • Aroma
  • Lots of hop aroma–guava, honeydew, and orange; very nice!
  • Flavor
    • The beer has a prominent pithy bitterness, with guava, melon, and bright citrus character. The malt is light, clean, and malty sweet. The yeast quality has a very slight bit of ester character; it’s not bad, but gives some kind of Belgian character to the brew. The yeast holds fairly well against the hops, but as an American IPA it would be better without the kveik.
  • Mouthfeel
    • Medium-light body, medium carbonation, dry finish with lingering bitterness.
  • Would I Brew This Again?
    • Yes, but I would likely do it without the kveik; perhaps swap in some American ale yeast instead? There is some type of ester in the background that keeps it from being truly clean. There are no off-flavors; just…something…that clashes a bit. The hop combination is fantastic, though!
  • Overall
    • 7/10

Monks’ Fortitude Märzen

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I’ve never made a märzen before, and was intrigued by a recipe in the September 2022 issue of BYO, for Monks’ Fortitude Märzen (paywall). My version is virtually identical, other than using a different dry lager yeast.

Monks’ Fortitude Märzen

  • 8.5 lb. Vienna malt (Weyermann)
  • 3 lb. Munich II malt (Weyermann)
  • 0.5 lb. Carared (Weyermann)
  • 1 oz. Hersbrucker hop pellets (4.3% alpha), first wort hop and 75 minute boil
  • 0.5 oz. Hersbrucker hop pellets (4.3% alpha), 30 minute boil
  • 1 tsp. BruTanB, 10 minute boil
  • 1 Whirlfloc tablet, 5 minute boil
  • 0.5 oz. Hersbrucker hop pellets (4.3% alpha), 5 minute boil
  • 2 pkg. Diamond Lager dry yeast (Lallemand)

Target Parameters

  • 1.055 o.g., 1.009 f.g., 6.1% abv, 24 IBU, 8 SRM
  • Full volume mash at 145° for 40 minutes, 156° for 40 minutes, and 10 minute mash-out at 168°
  • Claremont tap water, with Campden tablet

Procedure

  • I mashed in with 7.25 gallons of water at 145°, adding 7 mL of 88% lactic acid. I maintained temperature at 145° for 40 minutes, before stepping up to 156° for 40 minutes and then 168° for 10 minutes.
  • I collected 6.5 gallons of wort with a gravity of 1.046, for 67% mash efficiency.
  • I forgot to add the CaraRed (argh! too many distractions during my brew day) in the initial mash, but was able to steep it in hot wort for 20 minutes at the start of the boil. I then filtered out the grains and added the steeped liquid to the boiling wort. This should probably kick my efficiency up to around the target.
  • I added hops and finings per the recipe, boiling for a total of 75 minutes.
  • I hit a target gravity of 1.055, exactly on the nose. I chilled the beer
  • I brewed the beer on 8 October 2022, and chilled it overnight to 48°. The next morning, on 8 October 2022, I pitched the yeast.
  • I started fermentation at 48°, and let it free rise to 50° on the first day.
  • I brought the beer out to ambient on 12 November 2022, and let it sit at this temperature until kegging on 19 November 2022.
  • Final gravity was 1.012, for 5.7% abv.

Tasting

  • Appearance
    • Brilliantly clear and light amber hue, with a persistent off-white head.
  • Aroma
    • Malty! There is also a slight bit of spicy hop character. Yeast profile is very clean.
  • Flavor
    • The beer has a rich malty character, with an off-dry finish and a bread-crust quality. Very drinkable! Bitterness is moderate, well matched with the maltiness.
  • Mouthfeel
    • Medium body, med\ium carbonation, smooth and off-dry finish.
  • Would I brew this again?
    • Yes! This is wonderfully drinkable and well attenuated, and a very nice lager. It’s a good version of this style.
  • Overall
    • 10/10

Mahajanga Imperial IPA

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It’s the cooler season here in SoCal, so I like a higher strength beer every once in awhile. To that end, I wanted to do an old-school double IPA–something with big malt and piney hop character. So, I returned to the Maharajah Imperial IPA recipe from Craft Beer for the Homebrewer, with my own paleontological spin on it. I made some malt and hop substitutions for what was on-hand, but overall it has the same feel as my previous version. I also added some dextrose to dry out the beer a touch; with the combo of darker malts, I didn’t want it to end up feeling syrupy. I aimed for a batch volume of around 3.5 gallons–firstly, because I don’t want 5 gallons of a beer with this high of alcohol, and secondly because I figured I would lose a bit of volume to the heavy hopping level.

Mahajanga Imperial IPA

  • 11 lb. 2-row malt (Rahr)
  • 6 oz. Special B malt (Dingemans)
  • 4 oz. Aromatic Munich Malt 20L (Briess)
  • 12 oz. dextrose
  • 1.5 oz. Centennial hop pellets (8.1% alpha), 60 minute boil
  • 1 oz. Amarillo hop pellets (10.5% alpha), 30 minute boil
  • 0.5 oz. Amarillo hop pellets (9.5% alpha), 30 minute boil
  • 1 tsp. BruTanB, 10 minute boil
  • 1 Whirlfloc tablet, 5 minute boil
  • 1.75 g yeast nutrient (WLN1000, White Labs), 5 minute boil
  • 1 oz. Centennial hop pellets (8.1% alpha), 5 minute whirlpool
  • 1 oz. Talus hop pellets (6.2% alpha), 5 minute whirlpool
  • 2 pkg. American West Coast Ale yeast BRY-97 (Lallemand)
  • 1 oz. Centennial hop pellets (8.1% alpha), dry hop in keg
  • 1 oz. LUPMAX Chinook hop pellets (17.0% alpha), dry hop in keg
  • 1 oz. Talus hop pellets (6.2% alpha), dry hop in keg

Target Parameters

  • 1.083 s.g., 1.011 f.g., 102 IBU, 12 SRM, 9.6% abv
  • Full volume mash at 149° for 60 minutes, 10 minute mash-out at 168°
  • Claremont tap water adjusted to hit target of 68 ppm Ca, 7 ppm Mg, 92 ppm Na, 108 ppm sulfate, 110 ppm chloride, 156 ppm bicarbonate

Procedure

  • I mashed in with 5.25 gallons of water at 158° and added 5.5 mL of 88% lactic acid, to hit a target rest temperature of 149°. I held it here for 60 minutes, before raising the temperature to 168°.
  • After the mash, I pulled the grains and sparged with about 0.75 gallons of hot water, to rinse the residual sugars out.
  • In total, I collected 5 gallons of runnings with a gravity of 1.060, for 70% mash efficiency. This is good on the one hand, but it meant I had to boil a little harder and longer to get the volume down.
  • I added 2 g of gypsum to the boil, to hit my water target, and also added the corn sugar at this time.
  • I boiled for around 75 minutes, adding the hops and finings per the schedule. After the boil, I chilled a few degrees and then added the whirlpool hops, recirculating for 10 minutes during this process.
  • I chilled the beer the rest of the way, down to around 68°, before transferring to the fermenter and adding the yeast.
  • Starting gravitry was 1.074, a bit short of my goal; I should have boiled a bit longer, because I had plenty of volume. I brewed this beer on 20 November 2022, and fermented at 68°.
  • I kegged the beer on 10 December 2022, with a final gravity of 1.012 and 8.3% abv. I’m pretty happy with that! I bagged the hops and added them to the keg. It didn’t take long for the beer to drop clear at serving temperatures!

Tasting

  • Appearance
    • Gorgeous! This is a beautifully clear beer–one of the quickest and best I’ve gotten for an IPA–that pours with a tall, persistent, fine, and off-white head.
  • Aroma
    • Pine and resiny hop aroma, with a hint of deep caramelly malt behind that. There is a very slight bit of alcohol apparent when warmed.
  • Flavor
    • High level of piney hop bitterness at the front, with a bit of citrus pith.
  • Mouthfeel
    • Medium body, medium carbonation. The beer has a very slightly dry finish, but not over the top dry.
  • Would I Brew This Again?
    • Yes! This beer is incredibly drinkable; a little too much so, in fact. It goes down smoother than its ABV allows, and there is no solventy alcohol character that sometimes happens in these kinds of homebrews. The end result was a classic “old school” IPA.
  • Overall
    • 10/10