Kegged this today. Wow what a punch of flavor from my hydrometer reading! Yum Yum Yooper! and thank you. Brewed the original recipe doubled for 10gallon batch. Fermented us05 at 68. Can not wait for this to age.
Eric
Eric
The link to the beersmith file doesn't seem to work anymore. Could you share it again please?
I see that you had considered increasing the amount of Munich malt in this recipe, and wondered if you had tried it. I have run across a farmhouse ale recipe that uses mostly Munich malt, and Hallertauer hops. I am not too experienced, but reading about the flavors one can get from Munich malt made me wonder if you or anyone had tried it. I can't find any other farmhouse ale recipes that use Munich malt as most of the grain bill. I want to try it, but may follow your recipe first. Thanks. I know this post is literally 14 years old, but was searching for a recipe.5 pounds pale malt (I used marris otter)
3 pounds vienna malt
2 pounds Munich malt
1/2 pound crystal 20L
1/2 pound crystal 60L
1 ounce Cascade 60 minutes
.75 ounce cascade 30 minutes
1 ounce Cascade 10 minutes
1/2 ounce cascade 5 minutes
1/2 ounce cascade flameout
1 ounce cascade (dryhop)
I used homegrown cascade for the late hopping additions, so had to guestimate the final IBUs, but used commercial pellet hops for the bittering additions (8% AAU).
Mashed at 154. Fermented at low ale temps (62) for two weeks, then dryhopped for a week.
This beer is my attempt at Lakefront Brewery's Cream City Pale Ale. I don't know if it's close- we don't have any to compare it to! But i was going for a slightly bitter, malt forward, APA. It worked! This beer is balanced, but definitely an APA. It's our new "house beer".
Edited to add new information: I don't use S05 much any more as it never clears well for me and can have "peachy notes" I no longer like. I love WLP001 for this beer, which is very similar but clears a bit better with no "peach" notes. I also mash at 152 with my new system, as I get better attenuation that way.
View attachment 10250
I see that you had considered increasing the amount of Munich malt in this recipe, and wondered if you had tried it. I have run across a farmhouse ale recipe that uses mostly Munich malt, and Hallertauer hops. I am not too experienced, but reading about the flavors one can get from Munich malt made me wonder if you or anyone had tried it. I can't find any other farmhouse ale recipes that use Munich malt as most of the grain bill. I want to try it, but may follow your recipe first. Thanks. I know this post is literally 14 years old, but was searching for a recipe.
Thank you for the reply, that is very useful for me.No I decided that it was malty enough, and didn’t do it! Munich is very malty and very nice, but it’s a bit much in beers if overdone.
5 pounds pale malt (I used marris otter)
3 pounds vienna malt
2 pounds Munich malt
1/2 pound crystal 20L
1/2 pound crystal 60L
1 ounce Cascade 60 minutes
.75 ounce cascade 30 minutes
1 ounce Cascade 10 minutes
1/2 ounce cascade 5 minutes
1/2 ounce cascade flameout
1 ounce cascade (dryhop)
I used homegrown cascade for the late hopping additions, so had to guestimate the final IBUs, but used commercial pellet hops for the bittering additions (8% AAU).
Mashed at 154. Fermented at low ale temps (62) for two weeks, then dryhopped for a week.
This beer is my attempt at Lakefront Brewery's Cream City Pale Ale. I don't know if it's close- we don't have any to compare it to! But i was going for a slightly bitter, malt forward, APA. It worked! This beer is balanced, but definitely an APA. It's our new "house beer".
Edited to add new information: I don't use S05 much any more as it never clears well for me and can have "peachy notes" I no longer like. I love WLP001 for this beer, which is very similar but clears a bit better with no "peach" notes. I also mash at 152 with my new system, as I get better attenuation that way.
View attachment 10250
Recipe looks beautiful. My local brew shop has light and dark munich. The lighter being 8 lovi and the darker being 13. Or does it not matter and im just being a noob?
dirty dirty lies. 100% munich beer isn't enough munich. not fitting for an American APA, but in principle, you just can't over-munich.Munich is very malty and very nice, but it’s a bit much in beers if overdone.
dirty dirty lies. 100% munich beer isn't enough munich. not fitting for an American APA, but in principle, you just can't over-munich.
Which version of the recipe did you go with?@Yooper I wanted to let you know, I took a third place medal in a competition for this. I plan to brew this again!
Admittedly, I didn't document like I should have, but from what I remember, I did use:Which version of the recipe did you go with?
| Calcium | Magnesium | Sodium | Chloride | Sulfate | Chloride / Sulfate |
| (Ca ppm) | (Mg ppm) | (Na ppm) | (Cl ppm) | (SO4 ppm) | Ratio |
Mash Water Profile: | 56 | 10 | 16 | 70 | 83 | 0.85 |
Mash + Sparge Water Profile: | 56 | 10 | 16 | 70 | 83 | 0.85 |
Palmer's Recommended Ranges: | 50 - 150 | 10 - 30 | 0 - 150 | 0 - 250 | 50 - 350 | .77 to 1.3 = Balanced |
7 lb | United Kingdom - Maris Otter Pale |
2 lb | American - Vienna |
1 lb | Munich |
0.50 lb | American - Caramel / Crystal 20L |
0.50 lb | American - Carapils (Dextrine Malt) |
1 oz | Cascade | Pellet | 60 min |
0.50 oz | Cascade | Pellet | 30 min |
0.50 oz | Cascade | Pellet | 10 min |
0.50 oz | Cascade | Pellet | 5 min |
1 oz | Cascade | Pellet | 0 min |
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