General Category > General Homebrew Discussion

Suggest a brew for next weekend

(1/3) > >>

woody:
I'm stumped on what to brew next weekend.  Either a 10 gallon ale or a five gallon lager.   I've already got two kegs of German pils, a keg of dunkel, and an ipa & bock that will be in carboys. 
I've got about 14 lbs of maris otter, 40 lbs of best pils, bunch of different crystals, 4 each of Munich and Vienna. For hops, magnum, hallertau and centennial.   Yeast-  wy 2124, 2206 and US 05. 
Maybe some amber ale?   Or a dortmunder?   Open to any other sugestions.  Thanks! 

blatz:

--- Quote from: woody on November 08, 2009, 10:41:55 AM ---I'm stumped on what to brew next weekend.  Either a 10 gallon ale or a five gallon lager.   I've already got two kegs of German pils, a keg of dunkel, and an ipa & bock that will be in carboys.  
I've got about 14 lbs of maris otter, 40 lbs of best pils, bunch of different crystals, 4 each of Munich and Vienna. For hops, magnum, hallertau and centennial.   Yeast-  wy 2124, 2206 and US 05.  
Maybe some amber ale?   Or a dortmunder?   Open to any other sugestions.  Thanks!  

--- End quote ---

dortmunder'd be nice - let me know if you want a recipe - mine comes out a dead ringer for GLDG and is one of my favorite house beers.

amber ale'd be nice with the munich, some medium crystal and those cents.

Guess I didn't help you decide.

Maybe amber ale since you already have pils on tap.

woody:
Yeah I've got a great amber recipe.  Maris, Munich, crystal 65 and a bunch of centennial.  Next time I make it I wanna try fwh.    By all means, give me the dortmunder recipe.  Been thinking about one of those for awhile

intrinsic:
I would get a Saison going so you could have it ready by summer. Just my 2 cents worth  ;D

pashusa:
I've been thinking Vienna lager. I don't have a recipee. I do have the guide lines.;

The Association of Brewers defines the beer class Vienna lager as a reddish brown or copper colored beer with medium body and slight malt sweetness. The malt aroma and flavor may have a toasted character. Hop bitterness should be clean and crisp. Noble-type hop aroma and flavor should be low or mild. As with most lagers, fruitiness due to esters is a defect. Diacetyl, which can impart a butterscotch aroma and flavor, should not be perceptible.

Vienna lager
 
Country of origin Austria
Yeast type Bottom-fermenting
Alcohol by volume 4.5% - 5.7%
Color (SRM) 10 - 16
Bitterness (IBU) 18 - 30
Original Gravity 1.046 - 1.052
Final Gravity 1.010 - 1.014

Navigation

[0] Message Index

[#] Next page

Go to full version