Brewing lager from Wheeler/Protz European Beers at Home...

Try some of these great recipes out, or share your favourite brew with other forumees!
User avatar
Brewedout
Piss Artist
Posts: 226
Joined: Fri Aug 26, 2011 11:30 am

Re: Brewing lager from Wheeler/Protz European Beers at Home...

Post by Brewedout » Thu Feb 11, 2021 4:05 pm

That was an interesting read, no worries about being off track. It's all related to the recipe book in reality.

I decided that I'd brew the Budvar Budweiser first then follow that up with a wheat beer. That will get me through to the early summer. I can then focus on the more autumnal winter brews. The Dubbel has certainly caught my attention. I wonder if the caramel flavours could be reproduced using a stove top pan for a more intense heat? I'm fairly sure this wouldn't be achieved on my (electric) set up.

Sent from my CLT-L09 using Tapatalk


User avatar
Eric
Even further under the Table
Posts: 2276
Joined: Fri Mar 13, 2009 1:18 am
Location: Sunderland.

Re: Brewing lager from Wheeler/Protz European Beers at Home...

Post by Eric » Thu Feb 11, 2021 4:53 pm

Brewedout wrote:
Thu Feb 11, 2021 4:05 pm
That was an interesting read, no worries about being off track. It's all related to the recipe book in reality.

I decided that I'd brew the Budvar Budweiser first then follow that up with a wheat beer. That will get me through to the early summer. I can then focus on the more autumnal winter brews. The Dubbel has certainly caught my attention. I wonder if the caramel flavours could be reproduced using a stove top pan for a more intense heat? I'm fairly sure this wouldn't be achieved on my (electric) set up.

Sent from my CLT-L09 using Tapatalk
I've never replicated a commercial beer to the point where it might be difficult to tell those apart. The only saving grace in that for me would be those commercial beers I would not desire to replicate. So from that, I would applaud your efforts for a stove top version that likely might produce a beer of similar characteristic and equal quality without being identical. I stuck exactly to Graham's recipe for the grist, even the white sugar, but used more hops and spread them through the boil rather than all for 90 minutes. I don't know when I'll brew it next, but it will likely be when lots of beer is in stock, allowing it time to fully mature. At present my thoughts are to reduce the chocolate malt and use other dark malt to get some fruitiness, plus replace the white sugar with something darker. Even so, the basic recipe is worth brewing in its own right.
Without patience, life becomes difficult and the sooner it's finished, the better.

f00b4r
Site Admin
Posts: 1004
Joined: Fri Jul 11, 2014 10:54 pm
Location: Berlin

Re: Brewing lager from Wheeler/Protz European Beers at Home...

Post by f00b4r » Thu Feb 11, 2021 5:01 pm

Brewedout wrote:The Dubbel has certainly caught my attention. I wonder if the caramel flavours could be reproduced using a stove top pan for a more intense heat? I'm fairly sure this wouldn't be achieved on my (electric) set up.
I’ve seen another homebrewer recommend the following technique for his award winning wee heavy and wonder if it might work well for the Dubbel (slightly adjusted to do on a stove top):

Drain the first few litres into a large stockpot and add the sugar. Boil aggressively until the caramel like roiling mass of bubbles climbs half way up the kettle, or until you’re too scared it’s gonna burn. Then add back to the main wort.

User avatar
Brewedout
Piss Artist
Posts: 226
Joined: Fri Aug 26, 2011 11:30 am

Re: Brewing lager from Wheeler/Protz European Beers at Home...

Post by Brewedout » Sun Feb 14, 2021 4:36 pm

f00b4r wrote:
Brewedout wrote:The Dubbel has certainly caught my attention. I wonder if the caramel flavours could be reproduced using a stove top pan for a more intense heat? I'm fairly sure this wouldn't be achieved on my (electric) set up.
I’ve seen another homebrewer recommend the following technique for his award winning wee heavy and wonder if it might work well for the Dubbel (slightly adjusted to do on a stove top):

Drain the first few litres into a large stockpot and add the sugar. Boil aggressively until the caramel like roiling mass of bubbles climbs half way up the kettle, or until you’re too scared it’s gonna burn. Then add back to the main wort.
Sounds like a good idea. The only downside is transferring v.hot liquids. Will have to be careful Image

Sent from my CLT-L09 using Tapatalk


User avatar
Brewedout
Piss Artist
Posts: 226
Joined: Fri Aug 26, 2011 11:30 am

Re: Brewing lager from Wheeler/Protz European Beers at Home...

Post by Brewedout » Sun Feb 14, 2021 5:00 pm

Eric wrote:
Brewedout wrote:
Thu Feb 11, 2021 4:05 pm
That was an interesting read, no worries about being off track. It's all related to the recipe book in reality.

I decided that I'd brew the Budvar Budweiser first then follow that up with a wheat beer. That will get me through to the early summer. I can then focus on the more autumnal winter brews. The Dubbel has certainly caught my attention. I wonder if the caramel flavours could be reproduced using a stove top pan for a more intense heat? I'm fairly sure this wouldn't be achieved on my (electric) set up.

Sent from my CLT-L09 using Tapatalk
I've never replicated a commercial beer to the point where it might be difficult to tell those apart. The only saving grace in that for me would be those commercial beers I would not desire to replicate. So from that, I would applaud your efforts for a stove top version that likely might produce a beer of similar characteristic and equal quality without being identical. I stuck exactly to Graham's recipe for the grist, even the white sugar, but used more hops and spread them through the boil rather than all for 90 minutes. I don't know when I'll brew it next, but it will likely be when lots of beer is in stock, allowing it time to fully mature. At present my thoughts are to reduce the chocolate malt and use other dark malt to get some fruitiness, plus replace the white sugar with something darker. Even so, the basic recipe is worth brewing in its own right.
To be honest nor have I, but it is probably futile to think that we ever can exactly match another brewers recipe. There are so many variables to influence how a beer turns out.
I have previously enjoyed making tweaks and changes (one at a time of course!) and seeing how they change the outcome. This is something I want to do more of rolling forwards, up to now I have spent a lot more time just brewing a recipe once before moving on. I've found that Graham Wheeler's recipes to be reliably good first time through (unlike other recipe books).

Talking of rich fruity flavours... One beer that I'd like to brew again is Russian Imperial Stout. One of Alemans posts from years ago got me started on that line. I have 8/9 Yr old stash of these left in the garage plus a keg of younger 6/7 Yr old yet to be bottled. Perhaps that could be the end of lockdown celebration beer Image.



Sent from my CLT-L09 using Tapatalk


Post Reply