Weyermann® Einkehrschwung (showcasing CaraRed Malt)

[chumley]

The Einkehrschwung recipe is very similar to my Oktoberfest recipe.

6 lbs. Best pils
6 lbs. Best munich
1 lb. Weyermann CaraRed

Mash at 150°F for 90 min

1.5 oz Hallertauer Tradition pellets, 60 min
1 oz. Saaz, 15 min
0.5 oz. Saaz at knockout

Wyeast 2206 Bavarian lager yeast

[Barley Water]

I have an Oktoberfest conditioning now and I essentially used Pils, Munich, a little bit of caramunich (want to say about 4 ounces in a 5 gallon batch). I opted to add some specialty malts also, a bit of melonoidin and some bisquet. Naturally there are many ways to skin a cat; my way tends to make a bit dryer beer but it's malty as hell because of course I decoct. All that is really nothing more than personal preference though, most of the formulations on this thread will make nice beers, assuming of course you treat your yeast with the care it deserves.

[PhilB]

Hi All

I said I would come back and report on the Einkehrschwung beer that I brewed back in January ... and here I am ... after 2 weeks fermenting, 5 weeks (sort of) lagering at ambient temps in my garage during late Jan-Feb (probably between 0 and 10C) and the a further 11 weeks in the bottle this is what it's looking like ...

... more of a rich amber than red, I suppose ... but I'm quite please with its "redness" anyway ... you'll see that it's still suffering a little from chill-haze. I don't brew many beers to be served chilled so I'm yet to spend any time worrying about that

Tastewise it's rich and malty, but at the same time lager like ... there's a certain "softness" (maybe from the acid malt, maybe from the Kolsch yeast, maybe a bit of both) that gives a more ale-like ijmpression ... but overall a lager like beer, with a lot more to it than all those commercial lager beers available down the boozer.

Thanks for sharing the recipe Seymour
Cheers, PhilB

[6470zzy]

I hope that it tastes as good as it looks

[seymour]

I said I would come back and report on the Einkehrschwung beer that I brewed back in January ... and here I am ...Thanks for sharing the recipe Seymour

Thank you for sharing. That's a gorgeous photo, sounds like a gorgeous-tasting tipple too. Cheers to you!

[seymour]

I'm sure glad I snagged that recipe from Weyermann's website when I did, because it's no longer anywhere to be found.

However, they've listed a bunch more since I last looked:
http://www.weyermann.de/can/hr.asp?go=r ... &sprache=2

Check 'em out, some cool smoked malt usages, for instance.

Cheers,
-Seymour