At 0:19, thinking "Okay, clearly a German lager of some variety, Carafa is super dark, and at 3+% of grist, that narrows it down to 3 options in my mind: Schwarzbier, Munich Dunkel, or a dark Doppelbock. Out of the 3, I'm leaning to Schwarzbier. Time will tell if I'm right. Edit: I was off by a little, but I started in the right direction 🤷♂️
Oh, I like that style of collab a lot! Might also be interesting to see this with different things not being specified or maybe agreeing on some parts of the recipe and then both people brew it separately and see how it turns out. Anyway, gotta head to that other video now.
It doesn’t surprise that it is delicious and on target. Flavor from the color malt likely obscures the difference but I won’t discount bias based on appearance and expectation.
Your mistake sounds like my brewing last Wednesday. I made an extract Adventures in Homebrews Backyard Pilsner. However, it's sat for a while and I had no idea LME darkens with time. So, my Pilsner came out more like a brown ale. Used Voss kviek for the first time and it rocked until Saturday night. I'm giving it a get more days. Probably keg it at a wk.
After watching: For my first dunkel I think I'll increase the pilsener malt percentage on my recipe 😅. My idea was to follow @means brews Munich Dunkel which is around 78% Munich (50/50 Munich light and dark) and 15% pilsener and around 2% chocolate and 5% melanoidin
I make a similar mistake when brewing a wheat ale but instead of flaked wheat and wheat malt it was all flaked wheat... That was one stuck mash I had to work with.
Nice new challenge, hope this becomes a series. A mash out is actually ment to ease sparging and increase the percentage of sugars that leave the bostel, not to raise the conversion itself. Mash out temperatures destroy the enzymes, which stops conversion. At the same time the higher temperature makes the sugars more 'fluid'. A detailed discussion is in 'De praktijkbrouwer' by Gilbert Baetsle (a Belgian professor of brewing science), but you'll need to learn Dutch to read that.
So what is your opinion between unibrau and clawhammer? Especially as it might apply to your smaller batches. I am looking at reducing size of mine, and even looking at the new robobrew.
I have a freezer with extra malts but I'm not sure what kind of beer it'll be if I brew it. I have 0.8 ounces of Galaxy that's all the hops I have. Im gonna try a beer with no name I guess what other choices do I have. The wife said clean the freezer out haha
For your information, mashing out has nothing to do with your extraction but with stopping enzymatic transformation. Mashing out makes sure that your sugar chains that you created during your mash remains intact and will stop from turning into simple fermenting sugar chains.
Before watching the video all the way through and due to the amount of Munich malt in the original recipe, I was going with a Schwarzbier. Your finished beer is plenty dark and would have only been darker by switching the malts back to the original recipe. Looks like a happy mistake though.
Nice!! These collabs are always a ton of fun to watch!
Really fun idea! and pretty cool to know you can still mess something up and make an awesome beer if you know how to adapt.
So nice to see you brewing beer again Marti.......cheers.....have fun......
Love this collab, good job both! Love the cans especially!
Love this challenge idea, it was pretty entertaining. I wouldn't mind watching more content like this
Cheers Martin!
At 0:19, thinking "Okay, clearly a German lager of some variety, Carafa is super dark, and at 3+% of grist, that narrows it down to 3 options in my mind: Schwarzbier, Munich Dunkel, or a dark Doppelbock. Out of the 3, I'm leaning to Schwarzbier. Time will tell if I'm right.
Edit: I was off by a little, but I started in the right direction 🤷♂️
I had my money on Schwarzbier as well.
Oh, I like that style of collab a lot! Might also be interesting to see this with different things not being specified or maybe agreeing on some parts of the recipe and then both people brew it separately and see how it turns out. Anyway, gotta head to that other video now.
Or just say lets brew a "style" and then the brewer decides how they will brew it to style and then do a side by side tasting.
Is this gonna be a series? I HAVE to take on this challenge 🍻
Crazy how the tweak in the grain bill is so hard to pick out. I know we fret over the details but sometimes it probably doesn’t matter.
It doesn’t surprise that it is delicious and on target. Flavor from the color malt likely obscures the difference but I won’t discount bias based on appearance and expectation.
This was a lot of fun! Great video 🍺
Your mistake sounds like my brewing last Wednesday. I made an extract Adventures in Homebrews Backyard Pilsner. However, it's sat for a while and I had no idea LME darkens with time. So, my Pilsner came out more like a brown ale. Used Voss kviek for the first time and it rocked until Saturday night. I'm giving it a get more days. Probably keg it at a wk.
Thanks for this video.
It was a great fun for me because i also managed to guess this beer style.
Are you planning further such challenges?
Schwarzbier? Ive seen some schwarz with a mix of pilsner and munich
Thats what I thought he might have made. . .but you cant pull the wool over Martins eyes.
Yep
No matter how bad you mess up. Relax, don't worry, have a homebrew.
Before watching the video: I'd go for a Munich Dunkel, cheers Martin!
After watching: For my first dunkel I think I'll increase the pilsener malt percentage on my recipe 😅. My idea was to follow @means brews Munich Dunkel which is around 78% Munich (50/50 Munich light and dark) and 15% pilsener and around 2% chocolate and 5% melanoidin
I make a similar mistake when brewing a wheat ale but instead of flaked wheat and wheat malt it was all flaked wheat... That was one stuck mash I had to work with.
Nice new challenge, hope this becomes a series. A mash out is actually ment to ease sparging and increase the percentage of sugars that leave the bostel, not to raise the conversion itself. Mash out temperatures destroy the enzymes, which stops conversion. At the same time the higher temperature makes the sugars more 'fluid'. A detailed discussion is in 'De praktijkbrouwer' by Gilbert Baetsle (a Belgian professor of brewing science), but you'll need to learn Dutch to read that.
Ah this was great! You should flip it around and brew it the other way around to see how it turns out.
So what is your opinion between unibrau and clawhammer? Especially as it might apply to your smaller batches.
I am looking at reducing size of mine, and even looking at the new robobrew.
Munich dunkel?
The Carafa III malt hides any screwup you made with the other malts Martin.
I have a freezer with extra malts but I'm not sure what kind of beer it'll be if I brew it. I have 0.8 ounces of Galaxy that's all the hops I have. Im gonna try a beer with no name I guess what other choices do I have. The wife said clean the freezer out haha
For your information, mashing out has nothing to do with your extraction but with stopping enzymatic transformation. Mashing out makes sure that your sugar chains that you created during your mash remains intact and will stop from turning into simple fermenting sugar chains.
Hey martin! You should look up how to pronounce Mittelfrueh. Great vid.
Watching this and I see a Southampton fc badge in the back!? Are you a saints fan too? I'm so sorry you have to go through the same pain lol
Before watching the video all the way through and due to the amount of Munich malt in the original recipe, I was going with a Schwarzbier. Your finished beer is plenty dark and would have only been darker by switching the malts back to the original recipe. Looks like a happy mistake though.
Schwarzbier 100%! One of the best styles.
Felt so bad when YaTB was saying how he worked on the recipe...looked tasty tho...cheers
Foot in mouth. . .still a great beer and it challenges what really makes a good Dunkle