BeerBorg

We decided to do a couple. First a Märzen then a Landbier

Standard infusion mash, step mash, or decoction(s)? I honestly had a ton of fun doing a marzen with the single decoction, for as much work as it took to brew. I don't think I would do more than one decoction though.


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How are you defining the parameters for you Landbier? To me that means - some kind of local session beer - and anything else is just whatever it is they happen to like wherever that local happens to be.

Very ambitious! I like that. Good luck with both of them.

mashani wrote:How are you defining the parameters for you Landbier? To me that means - some kind of local session beer - and anything else is just whatever it is they happen to like wherever that local happens to be.

philm00x wrote:Standard infusion mash, step mash, or decoction(s)? I honestly had a ton of fun doing a marzen with the single decoction, for as much work as it took to brew. I don't think I would do more than one decoction though.


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single infusion

mashani wrote:How are you defining the parameters for you Landbier? To me that means - some kind of local session beer - and anything else is just whatever it is they happen to like wherever that local happens to be.

This is the tough one, very little specific information. No style in BeerSmith for Landbier/Kellerbier(tastes about the same), so I'm using a Munich Helles as a guide.(I'm open to better ideas) Also what I remember, but that was some 35 years ago. What I mostly remember is a malt forward lightly hopped, can be into the mid 5% ABV range, from as light as a pilsner to as dark as a bock(I liked the dark ones most). Unsure as to the yeast. Something old poppa made, so I think perhaps we should use say s-33. We'll still be better off, cause in real life they probably used bread yeast. So far my grain bill consists of 2 row and Vienna (we're using pilsner malt in the Märzen, don't want to do two 90 min boils back to back). Of course this all is just "in the rough" just to get a "feel" for it.

Brewed the Märzen today missed my expected OG by .002(low side)

Very interesting choice. I was recently looking up Kellerbier as someone I know received some real German beer and two of them were Kellerbiers. One lighter and one Dunkel. This article sums up what I read about the styles.
What I found most interesting is that it has crossed my mind to do a real Olde Style Alt Bier, but what would that be? Looking at Kellerbier has suggested to me, 100% Munich malt, moderate FWH (Hallertau?) (20-25 IBU), fermented with German Ale yeast, bottled at 10-14 days with yeast, mixed gently at serving. I understood Landbier to be similar as in process rather than style and quite similar.

Got my ingredients for the marzen but unfortunatly didn't get a chance to brew this yet. Will have to wait til this weekend.
Not sure yet as to the exaxt recipe for the other beer yyet still doing a little more research.

Cheers Ray

The_Professor wrote:I understood Landbier to be similar as in process rather than style and quite similar.

Honestly they can be just about anything folks like as long as you can drink more then one of them. Everyplace has their own version.

It's like fresh served Belgian beer in Belgium - the style isn't what people care about, only that it's good. Us Americans care way more about style classifications then those folks do.

The_Professor wrote:Very interesting choice. I was recently looking up Kellerbier as someone I know received some real German beer and two of them were Kellerbiers. One lighter and one Dunkel. This article sums up what I read about the styles.
What I found most interesting is that it has crossed my mind to do a real Olde Style Alt Bier, but what would that be? Looking at Kellerbier has suggested to me, 100% Munich malt, moderate FWH (Hallertau?) (20-25 IBU), fermented with German Ale yeast, bottled at 10-14 days with yeast, mixed gently at serving. I understood Landbier to be similar as in process rather than style and quite similar.

I found that article also even recognized 3 labels. An altbier...that's a thought. I've also thought about trying a weizensstarkbier http://www.choosy-beggars.com/index.php ... ring-tina/ took me 4 cases to I decided I liked it. The name means strong wheat

Ok I'll be brewing the Landbier tomorrow. I couldn't use 33 as planned we sold out last week so I went with Munton's plain ole brewers yeast.

Brewed the Marzen yesterday and just like Jim was 002 off my OG.
Not bad at all if you ask me.Will be picking up ingredients for the Landbier this weekend.

Cheers Ray

Won't be brewing today after all. Woke up sick.

Got the Landbier brewed today Got my gravities right but the amount was slightly more than expected. as a result my pre boil efficiency was 76%, but the brewhouse was 73%

Just bottled the Märzen,. it actually finishes a couple points lower than expected. This whole brews been a couple points low every time