Author Topic: That German lager flavor  (Read 74505 times)

Offline dbarber

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Re: That German lager flavor
« Reply #60 on: June 26, 2012, 06:27:31 AM »
Process: Hochkurz, chill to 45F, pitch a bunch of yeast, O2, ferment cool, I do a D-rest to clean up and blow of SO2, lager for a long time as cold as you can.

Jeff,
Do you the Hochkurz decoction for all of your german lagers?
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Offline hopfenundmalz

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Re: That German lager flavor
« Reply #61 on: June 26, 2012, 08:39:47 AM »
Process: Hochkurz, chill to 45F, pitch a bunch of yeast, O2, ferment cool, I do a D-rest to clean up and blow of SO2, lager for a long time as cold as you can.

Jeff,
Do you the Hochkurz decoction for all of your german lagers?
Yes. I like the beers since I have been doing that. Made several changes at once to get the process more like the German brewer's. Now I am afraid that if I don't do a Hochkurz, I won't like the beer.

Do it for my Bo-Pils too. I had to draw the line at a triple decoction.
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Offline davidgzach

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Re: That German lager flavor
« Reply #62 on: June 26, 2012, 08:43:47 AM »
I do a Hockhurz for all of mine as well, however I don't always do the decoctions.  I find the infusions get very good results without all the extra work....

Dave
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Offline jmcamerlengo

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Re: That German lager flavor
« Reply #63 on: June 26, 2012, 08:50:28 AM »
I do a Hockhurz for all of mine as well, however I don't always do the decoctions.  I find the infusions get very good results without all the extra work....

Dave

I find that Im gravitating towards this as well. If I do a decoction its usually a single decoction in the Gordon Strong method.
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Offline Pawtucket Patriot

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Re: That German lager flavor
« Reply #64 on: June 26, 2012, 10:46:16 AM »
FWIW, I do a Hockhurz for my N. German Pils, but I do single infusions for every other light continental lager.  Last summer, when I was really getting into continental lager brewing, I did Hockhurz for everything.  I haven't noticed an appreciable difference in flavor or mouthfeel since switching back to mostly single infusions.

BTW, the only reason I still do a Hockhurz for my N. German Pils is because I like doing a decoction every once in a while.  Keeps me honest.   ;)
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Offline davidgzach

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Re: That German lager flavor
« Reply #65 on: June 26, 2012, 11:02:10 AM »
BTW, the only reason I still do a Hockhurz for my N. German Pils is because I like doing a decoction every once in a while.  Keeps me honest.   ;)

LOL.  I'm the same way with my BoPils!

Dave
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Offline redzim

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Re: That German lager flavor
« Reply #66 on: June 26, 2012, 11:32:35 AM »
FWIW, I do a Hockhurz for my N. German Pils, but I do single infusions for every other light continental lager. 

Interesting that I have had similar experiences.   For my Munich Helles (actually Kai's Edel Hell but I've adopted it), an infusion at 153F makes a really great beer, it compares well with Hacker Pschorr, Hofbrau, Paulaner, etc.  But for a hoppy, crisp beer like German Pils, it seems like the decoction does add something.

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Offline bluesman

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Re: That German lager flavor
« Reply #67 on: June 26, 2012, 11:46:43 AM »
German Lager flavor is clean and wonderful.  I think fresh ingredients, including malt, hops and yeast are key.  The clean malty flavor profile is definitely needed and can be achieved by a number of methods.   A healthy and cool fermentation (45-50F) with an adequate yeast pitch is mandatory.  Fresh German Noble hops are best.  I like to use Hallertau Mittlefruh for my Pilsner. I use about 10AAU's at 5min in addition to a bittering charge of the same hop.  Low alpha acid German Noble hops all the way through are also key for a smooth bitterness.

The one thing that I've found to be the biggest contributor to this elusive flavor is fermenting then lagering in the primary on the yeast at lagering temp for 4 weeks.  Try it and let me know your results. :)
« Last Edit: June 26, 2012, 01:17:09 PM by bluesman »
Ron Price

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Re: That German lager flavor
« Reply #68 on: June 26, 2012, 11:53:31 AM »
Ron, Would you be so kind as to post your recipe for that wonderful German pilsner you made earlier this year?  I bragged on it a bit earlier in the thread.
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Offline bluesman

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Re: That German lager flavor
« Reply #69 on: June 26, 2012, 12:24:13 PM »
Ron, Would you be so kind as to post your recipe for that wonderful German pilsner you made earlier this year?  I bragged on it a bit earlier in the thread.

Sure.  I'll post it tonight.
Ron Price

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Re: That German lager flavor
« Reply #70 on: June 26, 2012, 12:31:45 PM »
Thanks a lot for your input, Ron, and of course, everyone else! Lovin' this thread!
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That German lager flavor
« Reply #71 on: June 26, 2012, 01:10:46 PM »
Ron, Would you be so kind as to post your recipe for that wonderful German pilsner you made earlier this year?  I bragged on it a bit earlier in the thread.

Sure.  I'll post it tonight.

Remember to put it in the wiki and link to it here!


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Offline bluesman

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Re: That German lager flavor
« Reply #72 on: June 26, 2012, 01:15:33 PM »
Ron, Would you be so kind as to post your recipe for that wonderful German pilsner you made earlier this year?  I bragged on it a bit earlier in the thread.

Sure.  I'll post it tonight.

Remember to put it in the wiki and link to it here!


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Great idea!
Ron Price

Offline bluesman

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Re: That German lager flavor
« Reply #73 on: June 26, 2012, 06:56:34 PM »
Ron, Would you be so kind as to post your recipe for that wonderful German pilsner you made earlier this year?  I bragged on it a bit earlier in the thread.

Sure.  I'll post it tonight.

Remember to put it in the wiki and link to it here!


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Here's the link for my German Pils recipe...enjoy!  :)

http://wiki.homebrewersassociation.org/RinglerPilsner
Ron Price

Offline morticaixavier

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Re: That German lager flavor
« Reply #74 on: June 26, 2012, 07:42:27 PM »
looks good ron. gotta love a recipe with 3 ingredients! well 5 counting the water and the yeast.

why the rice hulls?
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