[HoosierBrew]

Thanks, JT.

I keep logging back in to take a peak at it.  Any specifics you want to share?  My next two brews are already lined up and American as apple pie, but after that I'm going German again. 

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

Always happy to share:

OG 1.056
FG 1.010
IBU - 24 HM @ 60

51% Barke Munich
30% Barke Vienna
10% Barke Pils
4.5% Caramunich II
4.5% Melanioden

WY 2206/48F throughout


Edit - For a lager, it's a somewhat busy grist. It really works.

Thanks! Does you LHBS carry Barke or are you ordering it in from somewhere?

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

No, but they order it for me by the bag. Just superb malts, and really foam +, too.

[denny]

German pils made with 100% Mecca Grade Estate Malt Pelton and 100% Hallertauer.

[HoosierBrew]

Looks great Denny, and that pils malt sounds great!

[brewsumore]

Yum!  I'm curious, mittelfruh or tradition?

[denny]

Yum!  I'm curious, mittelfruh or tradition?

Simply labelled Hallertauer. Whichever I'm happy.

[denny]

Looks great Denny, and that pils malt sounds great!

It's amazing.  This was brewed on the Grainfather with Brewtan B.

[HoosierBrew]

German Pils. 72 Barke Pils/25 Pale Ale/3 Carahell.  1.046 OG, 32 IBU, all Mittelfrueh. 

[brewsumore]

Yum!  I'm curious, mittelfruh or tradition?

Simply labelled Hallertauer. Whichever I'm happy.

You bet!  I wondered if you had a preference.  I've used mittelfruh in the past and like that, but want to try tradition.

[M-O-O-N That spells beer!]

Klang Freudenfest Oktoberfest (Extract)



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[tommymorris]

Klang Freudenfest Oktoberfest (Extract)



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Looks good. How did it turn out?

[tommymorris]

German Pils. 72 Barke Pils/25 Pale Ale/3 Carahell.  1.046 OG, 32 IBU, all Mittelfrueh. 

Looks great.

I am curious about getting the foam to rise above the glass. Does that happen naturally? How do you do that?

[HoosierBrew]

German Pils. 72 Barke Pils/25 Pale Ale/3 Carahell.  1.046 OG, 32 IBU, all Mittelfrueh. 

Looks great.

I am curious about getting the foam to rise above the glass. Does that happen naturally? How do you do that?

Thanks. We'll, it's twofold. Pouring down the center releases all the foam potential in the beer. Also, takes longer -sometimes 5 minutes to get a half liter pour. IMO also releases more aromas.

Regardless, I'm kinda OCD about foam quality and do what I can process-wise to maximize it. The rest at 162F, more gentle boil (I evaporate around 8% now compared to my old 15%-ish), and spunding all help me get thick foam that lasts to the end of the glass.

[M-O-O-N That spells beer!]

Klang Freudenfest Oktoberfest (Extract)



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Looks good. How did it turn out?

It turned out really good! I'll have to put this in my rotation.

[coolman26]

My new Marzen. Gotta be best one ever. My Ofest party is a week from today, so I have to stay out of it (and its other new German counterparts).

Man does that look good. Need to try Barke.


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[coolman26]

Thanks, JT.

I keep logging back in to take a peak at it.  Any specifics you want to share?  My next two brews are already lined up and American as apple pie, but after that I'm going German again. 

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

Always happy to share:

OG 1.056
FG 1.010
IBU - 24 HM @ 60

51% Barke Munich
30% Barke Vienna
10% Barke Pils
4.5% Caramunich II
4.5% Melanioden

WY 2206/48F throughout


Edit - For a lager, it's a somewhat busy grist. It really works.

Edit 2 -  Also, I spunded, so I kegged after about 5 days. The ability of the active yeast to completely scavenge O2 from the keg is huge. Foam is better, and fresh malt character is preserved much longer IMO.

I just put together my spunding valve. My last batch I split and primed half. Way better head retention. I can only imagine what spunding will add.


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