Your passion for brewing really stands out to me and you strike me as someone who is on a limitless quest to learn more. Thanks for sharing with us. There is a certain charm about your humor and delivery. Can’t wait to try this method...Always remember to toast first....Prost!
Hey man I’ve seen a lot of brewing channels and this is absolutely my favorite. I started brewing with my dad many years ago and we didn’t exactly nail the recipes. This channel provides such clear and easy to understand videos and instructions that I’ve actually started up all grain brewing again after almost 7 years. I particularly love this recipe, hope you might consider trying other classic German styles as well, my personal favorite being Helles. Cheers!
My favorite German beer styles are the Märzen and the Dunkel. I really hope you make a Dunkel brewing video since there aren’t a lot of dunkel videos out there
I use Keiselsol (the same thing as biofine) with Chitosan - the two stages of clarifier have opposite polarity ( add biofine first, then the chitosan in a cpl days). Loved the vid btw!
Thanks for the inspiration. I’m making this batch as my first all grain (BIAB) with a few changes. 2.5g and will be bottling instead of kegging. Cheers!
Missed opportunity to wear that dirndl while brewing this up! Love all of your videos by the way man. Gonna invest in a 10 gallon BIAB all grain system this summer
This will be my first all grain recipe. I can keep it in the 65 to 70 range for fermentation. Will that work? Also, any advice on bottling this? Thanks!
Love this video! I just made this beer on my own and it’s bubbling away happily in primary right now. One question though. I’m hoping to bottle condition mine, but would restarting the fermentation with priming sugar create sulfur off smells inside the bottles?
Just FYI if you are already going for a fermentation that warm a diacetyl rest is not necessary. A diacetyl rest is done normally around 14-16ºC (60ºC) after cold fermentation. If you already ferment on a temp that high there is little to low need for an extra rest, especially one over 20ºC Love your channel, just felt like it to add that info :)
If you want to brew a special and very good German beer, I recommend a bavarian "Zoigl". I currently have one fermenting. If you need a recipe, I can help you. Greetings from Germany / Bavaria
Hi. have two questions; is there any reason you dont specify the grain weight? in this receipe you dont use sparge water at all? in the maple beer yes, why is that?
Hey, good questions! I don’t specify grain weight in case your system has a different efficiency, that way you can scale it for your gear. And on this batch I went full volume for the mash because I could fit it all in my kettle without overflowing. For the Maple beer I needed to sparge to not overflow.
@@TheBruSho thank you! This was super helpful. I appreciate when you give the specifics in lbs of kilos. I can easily convert kilos to lbs, but not percentages to lbs.
Okay I am a bit confused, when you say that you add a percentage of grain like 71% Munich malt how many pounds are you really adding? Why percentage instead of weight?
I use percentages since everyone has different levels of efficiency. So you should use a brewing software with your specifics and then add the grains until you hit the right percentages and original gravity. But generally I use about 11 lbs total of grains for a 5 gal batch
@@TheBruSho Thank you! I am new to all grain, I've brewed extracts for years. I used to buy kits from my local brew shop which is gone now Brew and Grow in Blaine, MN so I am used to seeing a recipe that lists pounds of LME or DME and so many oz of hops etc...
Great video. For clarification, your instructions say 30 minute boil, but you add first hops after 25 minutes and second hops after another 15. Then I assume you let the second hops boil for a little while. What is the true total boil time? Thanks.
Biofine is some great stuff. I use 1 to 1.5 tsp per 5 gallon keg (about a cap full from the bottle it comes in). let the beer sit and carb for about a week and then dump the first pint and you're good to go.
@@MikeR90679 yeah but just really make sure fermentation is done before moving on to bottling. It’s not just about time but use a hydrometer or refractometer to be sure fermentation is complete
It was about 7 days of fermentation if I remember right. And then another day or two if you burst carbonate at 30 psi for 24 hrs and then reduce down to about 10psi. Otherwise it takes about a week sitting at 10psi to get carbonated
Hey! So I do shorter mashes since most of the conversion of starches to sugars happens in the first 15-20 minutes. So going much beyond that is just getting a few more points of gravity. I’d rather add more grains and mash shorter, makes the brew day go faster and tastes just as good as the longer 60 min mash. And you can boil as short or as long as you want. I go for shorter and adjust my hops to account for bitterness
I use 34/70 for all my lagers because of how forgiving it is. Even though I have a fermentation chamber and can easily ferment the traditional cold way, I prefer to ferment in a corny under 15psi at room temp (72°F for me) and my lagers always come out insanely clean. I then perform a closed transfer to a new corny and then cold crash and condition for a few weeks.
Your passion for brewing really stands out to me and you strike me as someone who is on a limitless quest to learn more. Thanks for sharing with us. There is a certain charm about your humor and delivery. Can’t wait to try this method...Always remember to toast first....Prost!
Thank you so much! I really appreciate your kind words!
Hey man I’ve seen a lot of brewing channels and this is absolutely my favorite. I started brewing with my dad many years ago and we didn’t exactly nail the recipes. This channel provides such clear and easy to understand videos and instructions that I’ve actually started up all grain brewing again after almost 7 years. I particularly love this recipe, hope you might consider trying other classic German styles as well, my personal favorite being Helles. Cheers!
That means a lot to hear thank you! And I have plans for a festbier soon so stay tuned
It turned out awesome!, loved the color, mine stills lagering , Prost 🍻 🥨
Can’t wait to see how it turns out!
I enjoyed this episode. I will give this recipe a try.
My favorite German beer styles are the Märzen and the Dunkel. I really hope you make a Dunkel brewing video since there aren’t a lot of dunkel videos out there
Awesome video! Im waiting for the ingredients for my own Märzen, can't wait!
Good luck brewing! Prost!
@@TheBruSho Thank you!
I use Keiselsol (the same thing as biofine) with Chitosan - the two stages of clarifier have opposite polarity ( add biofine first, then the chitosan in a cpl days). Loved the vid btw!
Awesome and thanks for the info! Will give that a try!
Looks amazing! Love the end haha 🍺🥨
Thank you! Cheers!
Thanks for the inspiration. I’m making this batch as my first all grain (BIAB) with a few changes. 2.5g and will be bottling instead of kegging. Cheers!
Looks great, I definitely want to try this!
Thanks glad you liked it!
Missed opportunity to wear that dirndl while brewing this up! Love all of your videos by the way man. Gonna invest in a 10 gallon BIAB all grain system this summer
LOL maybe next time! And thank you for watching, happy brewing!
This will be my first all grain recipe. I can keep it in the 65 to 70 range for fermentation. Will that work? Also, any advice on bottling this? Thanks!
Love this video! I just made this beer on my own and it’s bubbling away happily in primary right now. One question though. I’m hoping to bottle condition mine, but would restarting the fermentation with priming sugar create sulfur off smells inside the bottles?
Love the style. Cheers
A classic!
Just FYI if you are already going for a fermentation that warm a diacetyl rest is not necessary.
A diacetyl rest is done normally around 14-16ºC (60ºC) after cold fermentation. If you already ferment on a temp that high there is little to low need for an extra rest, especially one over 20ºC
Love your channel, just felt like it to add that info :)
If you want to brew a special and very good German beer, I recommend a bavarian "Zoigl". I currently have one fermenting. If you need a recipe, I can help you. Greetings from Germany / Bavaria
Great video!
If only you had made another video using the spent grains to make pretzels!!! If you get a recipe would you share it?
Thank you! And yes I do have a recipe that I will be sharing later this month, just in time for Oktoberfest!
Looks amazing Cheers
Thank you, Prost!
Love the video!
Thank you!
Hi. have two questions; is there any reason you dont specify the grain weight? in this receipe you dont use sparge water at all? in the maple beer yes, why is that?
Hey, good questions! I don’t specify grain weight in case your system has a different efficiency, that way you can scale it for your gear. And on this batch I went full volume for the mash because I could fit it all in my kettle without overflowing. For the Maple beer I needed to sparge to not overflow.
@@TheBruSho Hi! But in this case how many kilograms or pounds of each malt did you use?
@@JuansaTrujillo on this brew it was 4.5kg Munich, 1.3kg pils, .5kg Vienna
@@TheBruSho thank you! This was super helpful. I appreciate when you give the specifics in lbs of kilos. I can easily convert kilos to lbs, but not percentages to lbs.
What type of Munich malt did you use?
Okay I am a bit confused, when you say that you add a percentage of grain like 71% Munich malt how many pounds are you really adding? Why percentage instead of weight?
I use percentages since everyone has different levels of efficiency. So you should use a brewing software with your specifics and then add the grains until you hit the right percentages and original gravity. But generally I use about 11 lbs total of grains for a 5 gal batch
@@TheBruSho Thank you! I am new to all grain, I've brewed extracts for years. I used to buy kits from my local brew shop which is gone now Brew and Grow in Blaine, MN so I am used to seeing a recipe that lists pounds of LME or DME and so many oz of hops etc...
@@iamthenra1968 no worries I get that question a lot so I’m trying to address it more in future videos
@@TheBruSho I have to be close here: 8lbs Munich, 2lbs Pilsner, 1lb Vienna... Thanks again!
Great video. For clarification, your instructions say 30 minute boil, but you add first hops after 25 minutes and second hops after another 15. Then I assume you let the second hops boil for a little while. What is the true total boil time? Thanks.
Hey so it’s a full 30 min boil but first hop added 5 minutes into the boil.
Hi, thanks for the great video.
What was your target water profile?
Thanks!
Thanks! For this I went for an average lager profile. I’ll write it out and put it in the description
Tettnang is what the hops are called at Northern Brewer. :-D
Nice video! Prost !
Prost thanks for watching!
"I wanted to drink this beer fast." - I would say the same thing every time. Prost.
Hah yes it’s true with most beers
Biofine is some great stuff. I use 1 to 1.5 tsp per 5 gallon keg (about a cap full from the bottle it comes in). let the beer sit and carb for about a week and then dump the first pint and you're good to go.
Thanks for the info!
Hi Trent, how would you change your strategy if you were bottling this beer?
Make sure it’s fully done fermenting then cold crash for a couple days to get it as clear as possible then bottle as you normally would
Thank you so much! So I would ferment as you did for ~5 days, raise the temp for two days, then cold crash for another couple of days?
@@MikeR90679 yeah but just really make sure fermentation is done before moving on to bottling. It’s not just about time but use a hydrometer or refractometer to be sure fermentation is complete
How many days in total did you ferment the Maerzen bier? and how many days until you drink the beer?
It was about 7 days of fermentation if I remember right. And then another day or two if you burst carbonate at 30 psi for 24 hrs and then reduce down to about 10psi. Otherwise it takes about a week sitting at 10psi to get carbonated
Hey there! I typically see 60min mashes and 90min boils. Is there a particular reason why you mash and boil for shorter times?
Hey! So I do shorter mashes since most of the conversion of starches to sugars happens in the first 15-20 minutes. So going much beyond that is just getting a few more points of gravity. I’d rather add more grains and mash shorter, makes the brew day go faster and tastes just as good as the longer 60 min mash. And you can boil as short or as long as you want. I go for shorter and adjust my hops to account for bitterness
@@TheBruSho I appreciate the reply. Cheers!
Got any good kolsch recipes?
No but I’m dying to brew one. Maybe later this year!
I use 34/70 for all my lagers because of how forgiving it is. Even though I have a fermentation chamber and can easily ferment the traditional cold way, I prefer to ferment in a corny under 15psi at room temp (72°F for me) and my lagers always come out insanely clean. I then perform a closed transfer to a new corny and then cold crash and condition for a few weeks.
Nice I’ve heard great things about 34/70 fermented under pressure. Will have to give it a try!
Sounds like a great recipe to try. I remember brewing a Munich dark lager from a kit and it was very flavorful you may want to give that one a try.
Love a dark lager so I am definitely down to make one, thank you!
Can you make a st Paulie girl copy cat? Yummy 😀
YOU SHOULD COLLAB WITH H4L!
Ha dont worry we got something in the works!
Kolsch is my favorite and I started playing with gelatin to help clear the beer
I have been wanting to make a kolsch style beer, just might have to!
I accidently bought amarillo instead of magnum so we'll see how mine ends up lol
Great video!
If only you had made another video using the spent grains to make pretzels 🥨 🥨 🥨 !!! If you get a recipe would you share it?