Recipe for a Zwickel?

[guidomax]

G'day all

A recent trip to Berlin found me drinking pints of a beer of the Zwickel style at some local Brauhäuser, it being their current seasonal brew.
And a very tasty brew it was, too, nicely hoppy and, despite being served in the traditional German way from a pressurized keg, had more of a 'cask conditioned' taste about it - possibly that tiny hint of sourness that makes a well-kept English bitter great.

I'd like to recreate the style, and my research shows that it's a form of Kellerbier that's uncleared (but also lower in hop content).

Anyone got any recipes to start me off or point me in the right direction?

Dankeschön

[mysterio]

Hi, it's basically an unfiltered lager isn't it? I remember having one in Germany (I think it was Berlin, too - great city!) but I don't remember much about it, apart from it being cloudy with an orangey hue, and like you say a bit softer. I'm guessing the hint of sourness is probably due to suspended yeast.

The most important part of any lager is the fermentation, ever made a lager before? Recipes are pretty easy.

[guidomax]

Looking at it, I think you're right. It seemed darker, more ale-like than most of the lagers over there (although that could have just been the example I drank) so maybe I could start with a recipe for a Dunkel and go from there.

Only ever made a lager from kits but even if I get a-hold of an AG recipe I'll file it away for when I have all the gear (or convert it to extract and try it out).

Thanks for the tip

[dave-o]

I'd probably try something like:

93% pilsener malt
7% carafa

That'll give you a bit of colour.

[mysterio]

I would go something like 85% Pilsner, 10% Munich and 5% Carahell. Hop with some Magnum for bittering and a little Hallertau at the end of the boil.

Use the Dried Saflager W34/70 and ferment cool, 10C.

[steve_flack]

I'd probably try something like:

93% pilsener malt
7% carafa

That'll give you a bit of colour.

Colour? It will be black.

[dave-o]

Oops, yes.

Should probably be more like 1-2%.

[guidomax]

Thanks all, useful food for thought for once I get the AG brewery set up. Cheers

[seymour]

I've tasted several in the Zwickel/Zoigl/Keller/Landbier style, and Urban Chestnut Zwickel is one of my all-time favorite beers. A crisp, light, chalky, unfiltered golden lager which is delicious any time of year. From their website:

Urban Chestnut Zwickel

Original Gravity: 12.0%

Mashing: Single decoction mash
Mash in at 122 deg F
Rest at 144 deg F and pull the decoction mash
(Target 162 deg F of combined mash after decoction mash gets pumped back)
Boil decoction mash for 30 min
Pump decoction mash back to main mash
Rest at 162 deg F
Transfer mash

Boil: Boil for 90 min

Hops: Hallertau Mittelfrueh
Target BU: 19

Hop Additions: Add 75% of total amount at the start of the boil, Add 25% of total amount at the end of the boil

Yeast: Bavarian Lager Yeast

Fermentation Profile: Ferment cold (45 - 52 deg F target), Mature at 32 - 34 deg F for 3 - 4 weeks

Elsewhere, I've gathered their grainbill is likely 50% Pale Malt, 50% German Pilsener Malt, and their yeast is likely code RH from the VLB in Berlin, available to homebrewers as Fermentis Saflager S-23.

[weiht]

That zwickel from Brauhäuser is very tasty!!! Refreshing drink..

[zgoda]

Zwickl is just unfiltered lager, very low carbed. I think brewing just German style pils or export will bring you very close to real thing, just carb it like British ale.