I've seen this beer ONE time in the US, at Notch brewing (which is pretty highly dedicated to traditional lager styles), and it was awesome! Thanks for this video!
Uh, I gotta check this brewery - maybe they're on route of my upcoming trip to the US. It is a great style for sure, hope to see it popping up more often. Thank you!
Cool video Dave!!! Might have to try brewing this at some point. I’ve had s great rotbier at one of my favorite breweries here: Wondrous Brewing in Emeryville, CA. They brew amazing lagers. The brewmaster studied brewing in Germany I think. Prost!
Thanks Dim! Appreciate you watched the video! :) Oh yeah I think you wouldn't regret it. Thats super cool you could try that style local to you. I know Emeryville because of their Amtrak stop for the California Zephyr. Definitely will do that route at some point. Cheers and merry Christmas :)
Awesome style and nice color. But one side note regarding the sparge. Just because you're brewing BIAB, doesn't mean you're not profiting from a proper sparge. I'm using my DIY e-recirculating BIAB system and I'm always doing a double sparge. 15 minutes before mash-out I'll properly stir the grains one last time. Due to the recirculation, the wort will run clear at mash-out. Then I'll drain the entire pot, the grain-bed running dry is of no concern for me. Afterwards I'll add the sparge water, properly stir in the grains again, let it recirculate for another 15 minutes until the wort runs clear again and drain the pot. Just brewed a Schwarzbier the other day. The second sparge was as red and as dark as your Rotbier, showing just how much goodness otherwise remains in the grain-bed and goes into the bin. Compared to the classic "pull out" most people do with BIAB, I get a wort that's already crystal clear and on top I increase my brewhouse efficiency by 15-20%. I can't really understand people who constantly complain about the increase of barley prices but then just ignore 20% brewhouse efficiency you get for free by lengthening your process by 20-30 minutes. I mean, it's a brew-day. Does it really matter if the entire thing takes 6 hours or 6.5 hours?
Thank you for the comprehensive feedback! Well I sometimes did a sparge with BIAB, but rarely because I like the convenience of being done in like 3 hours with a brewday. For that, I happily take the hit in efficiency as a sacrifice. With the Braumeister, it does take longer but it is also more relaxing to brew. But the approach you mention seems to be working well too. It sounds a little bit like a Partigyle just with BIAB. So I reckon you mash with a lot of grain so that you'll yield two beers from one mash?
Amazing, really nice as an expat to see English content in Germany! Went to Bamberg last week and had some Rauchbier! I'd love to have an overall about your setup!
Thank you! :) Yeah that was definitely the idea, because no one else in Germany is doing that and there's an interest in German / Bavarian beers for sure. Great to hear, I love Bamberg - had the first date with my girlfriend there (first time for both of us to fully explore all the breweries as well) and it is just awesome to hangout there! Okay sure, I can do that! So anything specific, like what my homebrew setup on cold side / hot side looks like now? Cheers 🍻
Vielen dank for the video and for doing it in English for the benefit of us Inselaffen! Will definitely give it a go. Beautiful colour on it and the head retention looks incredible. I've visited Nuremberg and surrounding Franconia and I was in heaven when it came to beer. BEST Special X is a new one for me so will have to order it in. Would you recommend S-23 or was it just that you had that as emergency yeast? Given the choice would you have used a liquid yeast? That is a great looking keg system btw. I'd be interested to see what is involved in that. Thanks again and prost :D
Thank you sir! Haha, I wanted to do this kind of content for so many years, I am glad I finally did it. Yeah, it is well worth brewing I reckon. :-) Indeed, it is just nice to go to the grocery store and pick up locally made beer that tastes amazing. Well I guess it works really well for the style and I heard from others it accentuates the maltiness. I think W 34/70 wouldn't be bad either but if you can go with S-23. Yeah, I got a video on keg cleaning where I briefly cover this system. It's really great to carry your beer to a lake or park during summer and it stays cold for hours. Prost 😄🍻
Sehr sehr gerne :) Ich mag das Veldensteiner Rotbier auch extrem, hab es noch im September bei wunderbarem Herbstsonnenschein am Fenster getrunken. Ein Träumchen 😄 (hope it is fine I replied in German)
Please make a franconian style pilsner or kellerbier video. I saw some pretty modern stuff going on in franconian breweries like using just two hop additions being first wort hop and whirlpool.
Wow great timing!!! Im just sipping my 5 week old Rotbier right now that i brewed using the Weyermann hofbrau recipe. I find cara malt is quite overpowering to be honest and has a sweetness to it. It is a nice beer but i would prefer to dial back the cara malts if i brewed again. I think you have similar thoughts! Excellent video. Looking forward to seeing more from you!
Haha that's awesome, great timing indeed! Totally agree, it is not a bad beer but I'd rather have something lighter to make it more quaffable. Thanks for your kind words Owen :) I'll probably do a live stream next week during the weekend and brew a beer.
Thanks for a great vlog Dave, I've copied your recipe and aim to give it a go in the New Year. It looks a really interesting beer! Much appreciated, keep up the good work👌🍻
How respected is Weyermann in Deutschland? What about Best Malz and Durst? I've used them all in the United States and I feel they're much higher quality than what I can buy domestically.
Hey Jim! Well, they sure do have a good standing among home and pro brewers. However, their organic products seem to vary in quality / yield a lot (at least a year ago it was when I was working for a brewery in Bamberg). I haven't had the chance to get my hands on US malts but I heard good stuff about the craft malts like Epiphany, Root Shoot, Mecca Grade, Admiral and last but not least Sugar Creek. I personally really like Best Malz as well, I have been using their Special X at least in over 20 batches. But also their base malts seem to be great, although I just made very few beers with them a long while ago. Durst is something I have never tried and don't know anyone personally who uses their stuff. I also used Avangard a lot in my early days and I saw it popping up in the US quite a lot too. Also, one of my favorite German malthouses is Bindewald - great company and quality products.
I've seen this beer ONE time in the US, at Notch brewing (which is pretty highly dedicated to traditional lager styles), and it was awesome! Thanks for this video!
Uh, I gotta check this brewery - maybe they're on route of my upcoming trip to the US. It is a great style for sure, hope to see it popping up more often. Thank you!
Cool video Dave!!! Might have to try brewing this at some point. I’ve had s great rotbier at one of my favorite breweries here: Wondrous Brewing in Emeryville, CA. They brew amazing lagers. The brewmaster studied brewing in Germany I think. Prost!
Thanks Dim! Appreciate you watched the video! :) Oh yeah I think you wouldn't regret it. Thats super cool you could try that style local to you. I know Emeryville because of their Amtrak stop for the California Zephyr. Definitely will do that route at some point.
Cheers and merry Christmas :)
Awesome style and nice color. But one side note regarding the sparge. Just because you're brewing BIAB, doesn't mean you're not profiting from a proper sparge. I'm using my DIY e-recirculating BIAB system and I'm always doing a double sparge. 15 minutes before mash-out I'll properly stir the grains one last time. Due to the recirculation, the wort will run clear at mash-out. Then I'll drain the entire pot, the grain-bed running dry is of no concern for me. Afterwards I'll add the sparge water, properly stir in the grains again, let it recirculate for another 15 minutes until the wort runs clear again and drain the pot. Just brewed a Schwarzbier the other day. The second sparge was as red and as dark as your Rotbier, showing just how much goodness otherwise remains in the grain-bed and goes into the bin. Compared to the classic "pull out" most people do with BIAB, I get a wort that's already crystal clear and on top I increase my brewhouse efficiency by 15-20%. I can't really understand people who constantly complain about the increase of barley prices but then just ignore 20% brewhouse efficiency you get for free by lengthening your process by 20-30 minutes. I mean, it's a brew-day. Does it really matter if the entire thing takes 6 hours or 6.5 hours?
Thank you for the comprehensive feedback! Well I sometimes did a sparge with BIAB, but rarely because I like the convenience of being done in like 3 hours with a brewday. For that, I happily take the hit in efficiency as a sacrifice. With the Braumeister, it does take longer but it is also more relaxing to brew. But the approach you mention seems to be working well too. It sounds a little bit like a Partigyle just with BIAB. So I reckon you mash with a lot of grain so that you'll yield two beers from one mash?
Amazing, really nice as an expat to see English content in Germany! Went to Bamberg last week and had some Rauchbier! I'd love to have an overall about your setup!
Thank you! :) Yeah that was definitely the idea, because no one else in Germany is doing that and there's an interest in German / Bavarian beers for sure. Great to hear, I love Bamberg - had the first date with my girlfriend there (first time for both of us to fully explore all the breweries as well) and it is just awesome to hangout there! Okay sure, I can do that! So anything specific, like what my homebrew setup on cold side / hot side looks like now? Cheers 🍻
Vielen dank for the video and for doing it in English for the benefit of us Inselaffen!
Will definitely give it a go. Beautiful colour on it and the head retention looks incredible. I've visited Nuremberg and surrounding Franconia and I was in heaven when it came to beer.
BEST Special X is a new one for me so will have to order it in. Would you recommend S-23 or was it just that you had that as emergency yeast? Given the choice would you have used a liquid yeast?
That is a great looking keg system btw. I'd be interested to see what is involved in that.
Thanks again and prost :D
Thank you sir! Haha, I wanted to do this kind of content for so many years, I am glad I finally did it. Yeah, it is well worth brewing I reckon. :-)
Indeed, it is just nice to go to the grocery store and pick up locally made beer that tastes amazing.
Well I guess it works really well for the style and I heard from others it accentuates the maltiness. I think W 34/70 wouldn't be bad either but if you can go with S-23.
Yeah, I got a video on keg cleaning where I briefly cover this system. It's really great to carry your beer to a lake or park during summer and it stays cold for hours. Prost 😄🍻
Danke für's Rezept! Seit meinem ersten Veldensteiner Rotbier ist es so ziemlich mein Lieblings Bierstil.
Sehr sehr gerne :) Ich mag das Veldensteiner Rotbier auch extrem, hab es noch im September bei wunderbarem Herbstsonnenschein am Fenster getrunken. Ein Träumchen 😄 (hope it is fine I replied in German)
Please make a franconian style pilsner or kellerbier video. I saw some pretty modern stuff going on in franconian breweries like using just two hop additions being first wort hop and whirlpool.
Yessir! Someone one reddit requested that too, already working on it. Thank you for the suggestion!
Killing it Dave! Great looking beer! Cheers buddy!
Thanks Kurt! Definitely a beer worth having around!
Wow great timing!!! Im just sipping my 5 week old Rotbier right now that i brewed using the Weyermann hofbrau recipe. I find cara malt is quite overpowering to be honest and has a sweetness to it. It is a nice beer but i would prefer to dial back the cara malts if i brewed again. I think you have similar thoughts! Excellent video. Looking forward to seeing more from you!
Haha that's awesome, great timing indeed! Totally agree, it is not a bad beer but I'd rather have something lighter to make it more quaffable. Thanks for your kind words Owen :) I'll probably do a live stream next week during the weekend and brew a beer.
Great video, beer looks great too
Thank you for stopping by, mate! Cheers 🍻 See you on Instagram
Thanks for a great vlog Dave, I've copied your recipe and aim to give it a go in the New Year. It looks a really interesting beer! Much appreciated, keep up the good work👌🍻
Awesome Dylan, great to read that! Let me know if you have anymore questions about brewing this! 🍻
I'll have to brew both and see which one I like more. Thanks, Dave!
That'd be very interesting to do a side by side! I try to get you the original when I am visiting!
Great looking Brau Haus, and very well produced video Dave. Zum Wohle des Handwerks!
Thanks for stopping by, really appreciate it! Prost 🍻 See you on zoom!
Fantastic looking beer! Cheers!
Thanks Matt :) It did clear up even more by now, really beautiful now :)
How respected is Weyermann in Deutschland? What about Best Malz and Durst? I've used them all in the United States and I feel they're much higher quality than what I can buy domestically.
Hey Jim! Well, they sure do have a good standing among home and pro brewers. However, their organic products seem to vary in quality / yield a lot (at least a year ago it was when I was working for a brewery in Bamberg). I haven't had the chance to get my hands on US malts but I heard good stuff about the craft malts like Epiphany, Root Shoot, Mecca Grade, Admiral and last but not least Sugar Creek. I personally really like Best Malz as well, I have been using their Special X at least in over 20 batches. But also their base malts seem to be great, although I just made very few beers with them a long while ago. Durst is something I have never tried and don't know anyone personally who uses their stuff. I also used Avangard a lot in my early days and I saw it popping up in the US quite a lot too. Also, one of my favorite German malthouses is Bindewald - great company and quality products.
Franconia looks amazing
it is :D
Indeed, it is really nice here :)