Category: Lager

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Unfug

This beer deserved a quick repeat. I let this beer go low and slow for about 8 weeks and it is going to take some time for me to get this into the keg for drinking. I wanted to make sure I had a good lead time on Oktoberfest.

I got this recipe from the award winning Munich Madness listing in Jamil Zainasheff and John J. Palmer’s book Brewing Classic Styles. Named for the German word for Mischief, I made a lot of it while drinking this beer.

Type of IngredientAmount
Pilsner5 lbs
Munich4 lbs
Vienna3 lbs
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BockFiend

When I brewed the first Dopplebock DopFiend this year it was bad. I tried to save it, but it was not the quality I had hoped for. This re-brew I punched it down a bit and hoped the flavor would stay as roasty as I remembered all those years ago.

Hersbrucker hops introduced at the 60 minute mark of the 90 minute boil. A half ounce for 60 minutes and a half ounce at flame out. The brew went well on a hot summer day. I fulfilled my promise of brewing this again soon.

Type of IngredientAmount
Pilsner – German8 lbs
Munich Caramel3 lbs
Crystal 601 lb
German Carafa II5 oz
Melanoidin.5 lb
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Danube Picnic

This new recipe had me going through the usual research. Then I realized I had a great recipe to begin with and I just had to turn it on it’s head. The main research was in Vienna malt itself. Most brewers don’t want to use this much Vienna malt. I wanted to try a larger amount of the malt to get the most out of the flavor. Most disasters start with curious intentions, but with the volume I like to brew, those are good to have and learn from. Brewing is a zen reflection and a time when you pour gasoline on your character flaws. I had a little gremlin with me and had a boil-over that didn’t get too far. Just a sticky mess to clean up and usually only adds time at the end. A 1.040 gravity reading told me that the efficiency wasn’t there and I should have recirculated a bit. Added Chinook at the 60 min mark of a 90 min boil and finished off with some Hallertau. The Marzen I brewed earlier was a definite plus the weekend I brewed this beer.

Type of IngredientAmount
Vienna7.5 lbs
Pilsner3 lbs
CaraMunich 3.5 lbs
CaraPils.5 lbs
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Happy Pils

I wanted to try out a new recipe. It’s great to make new recipes and and get out of my regular rotation. This is a Pilsner style with Vienna and Munich added for extra depth. I tried to come up with one of my usual edgy halfwit names. I settled on the first thing that came to mind. Magnum hops for bittering and Hallertau for aroma. It was an easy brew that just flew together with some reused yeast from a previous lager.

Type of IngredientAmount
Pilsner Malt10 lbs
Vienna.5 lbs
Munich.5 lbs
CaraPils.5 lbs
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Unfug Marzen

In the Spring spirit, I wanted to make a Marzen during a typically illegal time to brew them in Germany. Typically brewed in March, this lager is characterized by the full body malty taste and amber to dark brown color. I got this recipe from the award winning Munich Madness listing in Jamil Zainasheff and John J. Palmer’s book Brewing Classic Styles. Named for the German word for Mischief, I made a lot of it while drinking this beer.

Type of IngredientAmount
Pilsner5 lbs
Munich4 lbs
Vienna3 lbs
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DopFiend V3

A beer I wanted to revisit, as there is not much locally that satisfies my palate. This roasty, rich and easy drinking beer is very hard to wait for. Brewed on a Saturday morning with hose water and an RV filter I always use. The water profile is that of local well water that I find very tasty. I think it lends a good flavor to darker beers.

Hops introduced at the beginning of the boil for 60 minutes in my Brewers Edge Mash and Boil. Starting gravity before the boil was 1.042. OG of 1.051. The brew went well and I was able to get this done rather quick. I definitely want to brew this again.

Type of IngredientAmount
Pilsner – German10 lbs
Munich Caramel4 lbs
Crystal 601 lb
German Carafa II5 oz
Melanoidin.5 lb
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Pillow Talk V2

I make lagers due to the extra 45 degree areas in my fridge. I usually have two ales fermenting at a time. I am fortunate to be able to have this ability and I trade off between Bock lagers and Pilsner style lagers. This one is made with Hallertau hops.

Type of IngredientAmount
Bohemian8
Chateau Cara Ruby.5
Carapils.5
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DopFiend V2

An instant favorite of my friends. I wanted to see how well my brewing recreation could reproduce this dopplebock. Lager yeast need a lower temperature and a steady one too. These next 8 weeks will be long, but I’m sure the Toasty Bastard and HoeBaanger will get me through the time. I pulled my pilsner Pillow Talk out and into the keg. Should make for great drinking.

Type of IngredientAmount
Pilsner – German10 lbs
Munich Caramel4 lbs
Crystal 601 lb
German Carafa II5 oz
Melanoidin.5 lb
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Pillow Talk

A new Pilsner recipe to make a new kind of Pilsner. Magnum and Hallertaur hops.

Type of IngredientAmount
Bohemian Pilsner8 lbs
Chateau CaraRuby.5 lbs
CaraPils.5 lbs
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DopFiend

I had been itching to crank out a dark lager for some time. I finally got the courage to try it out. Here is my take on a dopplebock. Nice and roasty. It has been hanging out in the fridge for around 8 weeks and I should start drinking it sometime in September. Lots of Pilsner malts with some Munich Caramel and Crystal 60.

Type of IngredientAmount
Pilsner – German10 lbs
Munich Caramel4 lbs
Crystal 601 lb
German Carafa II5 oz
Melanoidin.5 lb
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