[69franx]

We had this at Moerlein Lager House on the River in Cincinnati. They had a lot of photos from the Burger brewery they acquired the rights to. I snapped shots of a couple I thought might be interesting:
And in reality, the text below the photo is really the interesting part

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[denny]

Guess I'll have to work harder to dig up my recipe that tastes like it without low oxygen brewing.  I mist have gotten lucky I guess.

Enter snarky response..... Come on man.

Sorry, really didn't intend that.  It was a sincere comment.

[Bilsch]

I would love the recipe.
And I guarantee it will be brewed low oxygen.

[Andor]

Beerery where's the recipe? My next batch will be a dunkel

[jeffy]

We had this at Moerlein Lager House on the River in Cincinnati. They had a lot of photos from the Burger brewery they acquired the rights to. I snapped shots of a couple I thought might be interesting:
And in reality, the text below the photo is really the interesting part

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When I lived in Cincinnati, mostly in the 70's, I used to do side by side tastings of local, regional and imported beers.  Burger, surprisingly, came out on top a couple of times.

[69franx]

It is being made and distributed here locally again. Moerlein has about 30 something brands under it's umbrella, all old school classic Cincinnati brews, but does not brew all of them. There is Burger, Hudepohl, Little Kings, to start with, so at least 1 that used to be good

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[HoosierBrew]

That's a cool pic and caption, Frank. Never had it.

[69franx]

Thanks Jon, just 1 of about 2 dozen or so. It was like being in a brewing museum

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[JT]

Please don't allow this to come across snarky, as it isn't at all.

Ayinger is a low oxygen brewhouse, and the flavors you taste in this Dunkel are because of the low oxygen brew process. The recipe formulation is different for low oxygen brews, as hot and cold side O2 make malts taste more bland but also more sweet. So I can give you the recipe, but unless you make it low oxygen it will not taste the same, so I don't want to waste your time with a brewing a beer that will not turn out as you want it if you don't want me to.

Very cool, didn't know they were low o2.  I'm incorporating what I can, when I can, starting with cold side and working backward.  Would love to see your grain bill on this. 

  "If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."

[The Beerery]

Off the top of my head it's something like....

80% Munich, they use a custom Munich so I blend light and dark at 50/50.  14% pilsner, again the use a custom pilsner malt but use what you got just make sure it's not super light. 5% caramunich II and 1% carafa II ( regular old carafa) and sinamar to 15srm or about.  21ibu noble at 60 min.  Soft boil, 60 minutes. FYI on our site under resources we have an excel doc with quite a few hints as recipes along with a ton of documentation.   

Oh and before you say hey that's only 4 malts.... sinamar is considered a malt, that's why it's RHG compliant. 





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[Bilsch]

Thanks so much.
If I might, one question on the malt. If one only has 'super light' pilsner malt, would you recommend blending with, or just subbing the 14% with pale ale?

[The Beerery]

Thanks so much.
If I might, one question on the malt. If one only has 'super light' pilsner malt, would you recommend blending with, or just subbing the 14% with pale ale?

Sure.  If you have something like Heidelberg, or Weyermann extra light, firstly throw it away, then get some good stuff.

But yea. If you want. The pils is not really the star of the show here but beer is the sum of all parts. 


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[hopfenundmalz]

Off the top of my head it's something like....

80% Munich, they use a custom Munich so I blend light and dark at 50/50.  14% pilsner, again the use a custom pilsner malt but use what you got just make sure it's not super light. 5% caramunich II and 1% carafa II ( regular old carafa) and sinamar to 15srm or about.  21ibu noble at 60 min.  Soft boil, 60 minutes. FYI on our site under resources we have an excel doc with quite a few hints as recipes along with a ton of documentation.   

Oh and before you say hey that's only 4 malts.... sinamar is considered a malt, that's why it's RHG compliant. 





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That sort of matches what the guide said at the display of ingredients, he talked of Pils, Munich, Caramunich and Farbe malt, the blend changes for the beer. Oh, wheat Malt for Wheat beers. Can't remember anything about Sinamar, but you never get much about its use in a brewery. Sometimes you see a couple of 5L containers of it - like at Russian River.

[The Beerery]

Yea kind of like how Paulaner uses sinamar in the America version of their märzen, because "Americans like a darker beer"


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[HoosierBrew]

Thanks for posting, Bryan. That's pretty similar to the dunkels I brewed a few months back, exept I need to work more dark Munich into the mix.