Wednesday, January 13, 2010

Weyermann German Malt In San Miguel

I know. Enough already right? But you wouldn't believe how long and difficult this process has been. Until I physically had the grain in my house, bought, paid for and delivered, I wasn't sure I would ever actually get it. But I finally did, thanks to a lot of perseverance and tenacity.
Now what? I've got a few beer recipes lined up that I will use this hard earned grain in and I plan to start right away. I'm thinking of a double India pale ale to begin with based on a Pliney the Elder clone recipe I have. The type of beer that I could drink in satisfaction of a job well done. This would be followed shortly with a "must have at all times" Dry Stout.


Weyermann German pale malt: Yes!


Anyway, I'm not going to bore you any more with the tedious details behind getting brewing ingredients here. I just have to say that it feels GOOD to have large bags of malted barley lying around and the potential ales that they represent. Cheers to you, and may St. Gambrinus provide you with the grains you need in your efforts!

5 comments:

Antigua Capilla Bed and Breakfast said...

Woo hoo! Good job, my friend.

Anonymous said...

Hi Mark, what receipe will you use for the Pliny? I brewed this in June, but still have 1/2 keg. I'm waiting for an off flavor, maybe from dry hopping (with pellet and flower hops), to drop out. You might remember a grassy beer I brought to one of the meetings.

The Jan 17th Brewing network show had Vinnie from Russian River brewery, might be worth a listen. He says they now put in some Amarillo in (dry hop? can't remember). I hope to go over the hill next week and will try to pick some of this up. When I do I'll make sure to hoist one in honour of your Pliny brew day.

Cheers
Shane

Beer Diary... said...

Hi Shane,
The hop schedule I use for Pliny changes over time. I use similar hops that they use but substitute as needed. In this upcoming recipe I don't have any Warrior and will use Simcoe, Columbus, Centenial, Cascade and possibly Amarillo and or Sorachi Ace. I don't have any Carapils for the dextrins I need so I will mash a few degrees higher then normal. I plan for an 8% abv. starting with an original gravity of 1.076 down to 1.012 with approx. 170ibu's. I don't think I'll dry hop as I'm expecting plenty of flavor and aroma without. See you on the flip side. Cheers!

Anonymous said...

I'm looking for ann old home brewed recipe or ready to buy beer that is like the old German flip top or like we used to get back in the 40's and 50's ffom Coors. The full malt flavor is not in the regular beer any more for some reason they've changed it.
I guess I'd rather be able to buy it than brew it.
L Back
eatusabeef@vecwb.net

. said...

L Back,
I don't know where you're writing from but check in with your local brewpub, they may have a pre-prohibition lager on tap that might fit the bill. I've seen a number of micro breweries producing the early lagers that you're talking about. Good luck.

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