Melanoidin Puns

Normally I wouldn't be that concerned, but because this is a specialty malt I have to ask... is there any reason I should be concerned other than my beer is going to be much stronger and maltier?

I just bought 8 Hopus Pocus brewie pads near exp. date for 8€ each (I figured that the hops alone are more expensive than that!). Now I have enough malt mix to produce 160 liters of beer but I don't wanna brew the same beer for the next year. Do you have some suggestions? Any chances to get a nice NEIPA out of that? I've also got other speciality malts I could add.

I came across a Zombie Dust clone @ homebrewtalk and noticed that it has melanoidin malt in it.

At 3.5% does this contribute a lot more of a malt flavor?

Is Zombie Dust a more malt forward (I know it has a ton of Citra in it) APA than, let's say, Sierra Nevada?

Hello there fellow homebrewers,

I've been meaning to make a dunkelweizen for a while, and want to put together a recipe. However, I've never made a dunkelweizen before and I'm not familiar with the impact of some of the typical ingredients and would like to see if anyone has experience and/or recipes they'd like to share. I've only ever had one dunkelweizen, so I'm not sure it was a good representation of the style but I fell in love with it. Dark brown colour(about 80 °EBC I'd say?) It was a quite bready, medium level chocolate from the grain bill, and maybe a very slight toastiness. Creamy, round mouthfeel, medium body, clove phenols and banana esters from the yeast. Low perceived bitterness, pretty high carbonation and no hop aroma whatsoever. This particular example was pretty heavy on the banana esters which I liked but might not be typical to the style.

Im looking for ingredients to use and their impact, percentages, IBUs, water composition, mash schedules, boil schedules etc. And also maybe a recommendation of how much rice hulls I'm going to need for such a wheat heavy grist. I want get a good understanding of this specific style. I'm looking at an OG of somewhere between 1.046 and 1.052

If you have any online resources, or book/magazine recommendations about this particular beer(preferably about how to make them, but I'd love to read some history about it too) I'd gladly take part of it as I can't seem to find anything.

Thanks!

It all started with a topic on Reddit about Japanese lagers (unfortunately in Dutch)... The topic starter linked to a page and Youtube video with some guys making an absolute mess of a Japanes lager. I never brewed a Japanese lager before but I had to imagine I could do better. It kickstarted me into drafting my own recipe.

I remembered from reading Mark Dredge's A brief history of Lager (Goodreads link) that Japanese lagers use an enzyme that ferments down the beer further than other lagers. Asahi even markets itself as super dry. After some research I decided that the most likely enzyme to use is glucoamylase - most commonly used in distilling. The satchet was pretty cheap and costed about the same as dry yeast (link for those interested)

To start drafting I took Asahi super dry as my target beer: 5 percent ABV, IBU 20, SRM 4.

Base assumptions:
- Malt base is rougly 1/3 rice and 2/3 barley (pilsner) as is customary for Japanese lager. Colour is slightly below Asahi spec, so I could use a darker base pilsner or add some grams of melanoidin to compensate for colour. I decided to keep it nice and pale
- Use a neutral yeast (W34/70 is a good choice) x 2pkgs
- Use Sorachi ace for 20 IBU (60 and 10 minute additions). Sorachi Ace hops were grown for Sapporo beer and not Asahi but make an excellent choice for a Japenese lager I feel

So I first drafted a recipe without enzyme usage and trying to maximise fermentability to get a base recipe:

Stats
Original Gravity: 1.043
Final Gravity (Adv): 1.004
IBU (Tinseth): 20
BU/GU: 0.46
Colour: 5.5 EBC

Mash
Temperature — 60 °C — 30 min
Temperature — 70 °C — 30 min
Temperature — 78 °C — 1 min

Malts (4.2 kg)
2.8 kg (66.7%) — Weyermann Barke Pilsner — Grain — 3.5 EBC
1.4 kg (33.3%) — Rice, Flaked — Grain — 2 EBC

Hops (23 g)
5 g (9 IBU) — Sorachi Ace 13% — Boil — 60 min
18 g (11 IBU) — Sorachi Ace 13% — Boil — 10 min

Yeast
2 pkg — Fermentis W-34/70 Saflager Lager 83%

So the next step was to guess what adding the enzyme was going to do to this beer. My assumption was that it would simply make the wort more fermentable and potentially take the beer all the way down to 1.000 FG. That would take the beer from 5.1 ABV to 5.6 ABV

The most recent thread on "lagering" has inspired me to chime up about my learned experience with lagers. There is a lot of misinformation on this important (arguably the most important by volume) aspect of brewing which tends to push away more inexperienced brewers. You may have read overly complex articles like this: www.germanbrewing.net/docs/Brewing-Bavarian-Helles.pdf. I have been exclusively brewing lagers, specifically with Wyeast 2124, for two years now. I have not brewed one ale. Let me give you a run down. Its much simpler than you think, although you can make it as complex as you want. These are my own opinions, and I'm sure renown lager breweries will poo poo some of this.

Why should I brew lagers?: Many of you have probably never had a good lager. I was lucky enough to spend five years of my life in Madison, WI, where I sampled quite a few good ones from New Glarus and the Essenhaus. Essenhaus cycled through taps fast, so the imported beer was fresh. It was incredible.

If you have purchased any bottled German lager, off a warm shelf, you are likely not getting a good experience. These beers have a short shelf life. They're also usually expensive. They're not popular. That means they've been sitting for a while. Try getting it locally? Breweries usually cut corners on these styles, fermenting with ale yeast. If you can find it: You're probably not going to find a big selection. Want a bock or dunkel? Good luck. If you brew them yourself you can get fresh lagers, true to style. You've drank enough hazy IPAs, time to broaden your horizons. Buy those at the store and use your precious time to get something you normally wouldn't find.

What should I put in it?: Pilsner malt, munich malt, vienna malt. Some styles are hard to get the right color with base malts; use specialty German malts sparingly to get this color. Add up to 5% melanoidin malt, I love the flavor, especially on malt forward beers like dunkel or vienna. Decoction, hochkurz mashes, rests, have not made better beer for me. Stick to tried and true yeasts for your lagers. Any lager yeast with the description "most popular" or "most widely used" is going to make you GOOD BEER. 2124, 34/70, 830. You don't need exotic ingredients here, you are making a traditional beer. Same with hops, there's no reason to go crazy. Low hop beers: Hallertau Mittelfrueh. When I need more bittering: Perle. If I need more than that: Magnum.

How do I make it?:

Do your worst!

It really does, I swear!

For context I'm a Refuse Driver (Garbage man) & today I was on food waste. After I'd tipped I was checking the wagon for any defects when I spotted a lone pea balanced on the lifts.

I said "hey look, an escaPEA"

No one near me but it didn't half make me laugh for a good hour or so!

Edit: I can't believe how much this has blown up. Thank you everyone I've had a blast reading through the replies 😂

Anyone ever brewed something like this before? I have a loose plan – pils malt, about 5-10% gambrinus honey malt, maybe a touch of melanoidin. My question is what should I bitter it to (I was thinking approximately 20 ibus) and when should I add the honey? My goal is to give it a honey element but still keep it drinkable.

They’re on standbi

Buenosdillas

Pilot on me!!

Dad jokes are supposed to be jokes you can tell a kid and they will understand it and find it funny.

This sub is mostly just NSFW puns now.

If it needs a NSFW tag it's not a dad joke. There should just be a NSFW puns subreddit for that.

Edit* I'm not replying any longer and turning off notifications but to all those that say "no one cares", there sure are a lot of you arguing about it. Maybe I'm wrong but you people don't need to be rude about it. If you really don't care, don't comment.

When I got home, they were still there.

What did 0 say to 8 ?

" Nice Belt "

So What did 3 say to 8 ?

" Hey, you two stop making out "

I won't be doing that today!

You take away their little brooms

This morning, my 4 year old daughter.

Daughter: I'm hungry

Me: nerves building, smile widening

Me: Hi hungry, I'm dad.

She had no idea what was going on but I finally did it.

Thank you all for listening.

There hasn't been a post all year!

Why

It’s pronounced “Noel.”

After all his first name is No-vac

What, then, is Chinese rap?

Edit:

Notable mentions from the comments:

• Spanish/Swedish/Swiss/Serbian hits

• French/Finnish art

• Country/Canadian rap

• Chinese/Country/Canadian rock

• Turkish/Tunisian/Taiwanese rap

There hasn't been a single post this year!

(Happy 2022 from New Zealand)

Nothing, it just waved

Bob

[Removed]

Just to clarify, 12345678