Author Topic: In Germany, Discussion With a German Brewer  (Read 2017 times)

Offline hopfenundmalz

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In Germany, Discussion With a German Brewer
« on: September 08, 2016, 07:52:21 AM »
I have been doing some Bier Tourismus in Germany. Currently I am Bräuerie Eck in Böbrach Niederbayern. They were brewing yesterday, and said stop in the brewery as we had a brewing experience there last year. A couple things were discussed with the degrees Brewer. I had a rough recipe of my Dunkel on paper, and we went over the grain bill. I had 1% Carafa II for color. He recommended adding that to the mash at Vorlauf, so you don't get the sharp flavors. I said that technique had been discussed in American Homebrewing and I have done it, which he liked.

The Keller at the end of the summer was all the way up to 3.5C. It was 3 C last Dec. All natural, no forced cooling. Deep in the rocks, at some altitude, with trees and a Barn over the Keller help it stay cool.

I did bring up O2 in the brewing. He said that it is known that some breweries have a house flavor from O2, and their beer is not shelf stable. He talked a little about modern systems, and how they fill the mash tuns fro the bottom, rather than mixing and dropping down like his 1971 system. He does make some fine beers, and wins a fair amount of awards for the Dunkel.


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Offline majorvices

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Re: In Germany, Discussion With a German Brewer
« Reply #1 on: September 08, 2016, 10:01:04 AM »
Awesome, thanks for sharing. Intrigued about the "filling from the bottom" thoughts as this is something I have considered.

Offline HoosierBrew

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Re: In Germany, Discussion With a German Brewer
« Reply #2 on: September 08, 2016, 11:51:00 AM »
Thanks for sharing, Jeff. The trip (and the Dunkel) sounds awesome.
Jon H.

Offline wobdee

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Re: In Germany, Discussion With a German Brewer
« Reply #3 on: September 08, 2016, 12:50:33 PM »
Any more info on his Dunkel recipe? Does he use any cara malts?

Offline Joe Sr.

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Re: In Germany, Discussion With a German Brewer
« Reply #4 on: September 08, 2016, 02:57:01 PM »
Awesome, thanks for sharing. Intrigued about the "filling from the bottom" thoughts as this is something I have considered.

I recognize logistics are different for you, but for us regular folks it seems like this should be as simple as running tubing from the mash to the bottom of the kettle.  This is what I did on my last two brews, but I doubt I'll be able to tell if it had any impact.
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Offline hopfenundmalz

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Re: In Germany, Discussion With a German Brewer
« Reply #5 on: September 08, 2016, 03:06:17 PM »
Awesome, thanks for sharing. Intrigued about the "filling from the bottom" thoughts as this is something I have considered.
I have been at Bells when they were mashing in from the the GEA Huppmann Mill Star mill, that is wet milled, and the slurry is pumped in from the bottom. The boil kettle is also filled from the bottom.
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Offline hopfenundmalz

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Re: In Germany, Discussion With a German Brewer
« Reply #6 on: September 08, 2016, 03:11:46 PM »
Any more info on his Dunkel recipe? Does he use any cara malts?
I have not seen his, he was critiquing mine. Said to cut CaraMunich II down to 2.5% from 5%. He uses a small Maltster that is between his place and Regensburg for the base malts. My guess is that the specialty malts are Weyermann. The empty bag in the brew house for Carafa was Weyermann.

« Last Edit: September 08, 2016, 03:14:12 PM by hopfenundmalz »
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Offline Stevie

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Re: In Germany, Discussion With a German Brewer
« Reply #7 on: September 08, 2016, 03:11:50 PM »
Filling from the bottom is easy enough with a pump. I could do it for mashing, but not sparge as I only have the one kettle and currently pour my sparge from buckets.

Offline hopfenundmalz

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Re: In Germany, Discussion With a German Brewer
« Reply #8 on: September 08, 2016, 03:18:02 PM »
He has done a collaboration Dunkel with Infusion Brewing in Omaha. They got to be friends as those Brewers go to the Czech Republic, then to the Brewers convention in Munich/Nuremburg depending on the year, the Brewery is a convenient stop in between.

The Infusion guys are going to brew in Germany in November.
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Offline zwiller

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Re: In Germany, Discussion With a German Brewer
« Reply #9 on: September 08, 2016, 03:24:10 PM »
Any more info on his Dunkel recipe? Does he use any cara malts?
He uses a small Maltster that is between his place and Regensburg for the base malts.

and there it is...  While we debate on specialty malt %'s, LODO, mashing schedules, this malt is probably far fresher than anything we can get our hands on. 
Sam
Sandusky, OH

Offline HoosierBrew

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Re: In Germany, Discussion With a German Brewer
« Reply #10 on: September 08, 2016, 03:28:21 PM »
I have not seen his, he was critiquing mine. Said to cut CaraMunich II down to 2.5% from 5%. He uses a small Maltster that is between his place and Regensburg for the base malts. My guess is that the specialty malts are Weyermann. The empty bag in the brew house for Carafa was Weyermann.



Good info again, I'm brewing one this fall. Thanks!
Jon H.

Offline denny

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Re: In Germany, Discussion With a German Brewer
« Reply #11 on: September 08, 2016, 06:04:30 PM »
I assume there were bags of SMB laying around...;)
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Offline hopfenundmalz

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Re: In Germany, Discussion With a German Brewer
« Reply #12 on: September 08, 2016, 06:32:52 PM »
I assume there were bags of SMB laying around...;)

I don't think so! After our morning hike, they were filling the boil kettle, and I don't think they de-gas the water either (as far as I know). They boil pretty hard with a direct fired system, another thing that is avoided with a new system that is set to strip volitile compounds.

The Brewer has his schooling, but does the best he can on the older system they have. It is a business, a family business, and we all need to remember that.
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Offline wobdee

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Re: In Germany, Discussion With a German Brewer
« Reply #13 on: September 08, 2016, 06:42:05 PM »
I assume there were bags of SMB laying around...;)
Or Brewtan

Offline hopfenundmalz

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Re: In Germany, Discussion With a German Brewer
« Reply #14 on: September 08, 2016, 07:14:40 PM »
I assume there were bags of SMB laying around...;)
I assume there were bags of SMB laying around...;)
Or Brewtan

He brews under the RHG, so no to both I would say.
Jeff Rankert
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Home-brewing, not just a hobby, it is a lifestyle!