| Horner Bier (all grain)// Fake Lager (extract) |
| Home Brewing Recipes Brooks Brewery Associate Brewer Arny Lands |
| Beer Nexus the crossroads of the beer world |
| Here at Brooks Brewery things are going well as our outdoor beer garden is open along with limited indoor seating. I hope you stop by to try some of our great beer with over 10 different styles currently on tap.. When you do be sure you ask for me or even better our award winning head Brewer Artie Hanneman. We both really enjoy meeting the readers of BeeerNexus. As always if you have any questions just write me here at BeerNexus and I'll be happy to answer them. Let's have some fun with an obscure style-a traditional Austrian-Style Horner Bier. I spotted the recipe in Andreas Krenmair’s book, Historic German and Austrian Beers for the Home Brewer. I made a small batch it it was good with an engaging lemony tartness. The beer’s most defining trait is an unmistakable oatmeal-like character—silky in body despite lively carbonation, with sweet and earthy flavor. The final product, indeed, looks pretty milky, much like fresh wort. I don't recommend this for the new brewer unless you are brave of heart. ALL-GRAIN Batch size: 5 gallons (19 liters) Brewhouse efficiency: 72% OG: 1.034 FG: 1.008 IBUs: 10 ABV: 3.4% MALT/GRAIN BILL 8.6 lb (3.9 kg) oat malt 4.3 lb (2 kg) rice hulls HOPS & ADDITIONS SCHEDULE 0.68 oz (19 g) Saaz [3.75% AA] at 60 minutes 0.35 oz (10 g) cream of tartar at 60 minutes YEAST White Labs WLP029 German Ale/Kölsch or similar strain, such as Fermentis SafAle K-97 DIRECTIONS Mill the oats, mix with the rice hulls, and mash at 153°F (67°C) for about 60 minutes, or until fully converted. Run off into the kettle, sparging and topping up as necessary to obtain 6 gallons (23 l) of wort—or more, depending on your evaporation rate. Boil for 60 minutes, adding hops and cream of tartar at the start of the boil. After the boil, chill to about 68° F (20°C), aerate well, and pitch the yeast. Ferment at 68°F (20°C) until complete, then package and carbonate. ---------- "Fake" German Lager - Extract How about some fun for those extract brewers out there? This beer is a "fake" because we're not going to lager it but it will taste like we have. It derives its crisp, easy-drinking flavor from just two base malts. Floor- malted Pilsner malt is somewhat under-modified and benefits from a protein rest, but you can skip this step with regular Pilsner malt. The mash rests can be achieved through direct heat, infusions of hot water, or decoctions. Those who prefer a single infusion mash should aim for a mash temperature of 152°F (67°C). Nottingham yeast is very clean for an English ale yeast and ferments well at low temperatures. A period of cold conditioning improves the flavor and clarity of this fake German lager. Here we go - MALT/GRAIN BILL 5 pounds (2.3 kg) Munich liquid malt extract 4 pounds (1.8 kg) Pilsner liquid malt extract. HOPS SCHEDULE 1 oz (28 g) Hallertauer Mittelfrüh at 60 minutes 1 ounce (28 g) Hallertauer Mittelfrüh at 30 minutes DIRECTIONS Mash Schedule A 10-minute protein rest at 122°F (50°C) A 30-minute beta amylase rest at 149°F (65°C) A 30-minute alpha amylase rest at 160°F (71°C) Mash out: A 10-minute rest at 170°F (77°C) Boil for 90 minutes, following the hops schedule. Fermentation Schedule Primary fermentation—58°F (14°C) for 10 days Secondary fermentation—38°F (3°C) for 14 days YEAST Danstar Nottingham Ale Yeast ---------------- New brewers don't forget to review my article Basics For New Brewers and the complete guide Beginning Brewing Guide. ------------------------ That's it for this month. Hope to see you next time! Good Brewing and Cheers! Arny Lands |
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