Although I bottled my ?? two months ago, I haven’t blogged it till now because its beautiful reddish colour never showed up in the photos I took of it. (The trick turned out to be to use a tripod and no flash, of course.)
Anyway, ?? is a rye beer, brewed in the style of a German Weißbier with the addition of crystal rye malt (to be precise, I used 400 g pearl malt, 2000 g Munich malt, 1600 g wheat malt and 1000 g crystal rye malt).
It’s quite an interesting beer, surprisingly light and with a hint of Danish rye bread.
Unfortunately I used too much priming sugar, so you need to be careful when opening it!
I took a brief brewing holiday after my ?? disaster, but last month I then fired up the kettle again.
I decided to brew a beer in the style of Kölsch, and I’m very happy with the result. I don’t think I’ve ever tasted a real Kölsch, so I obviously cannot compare it to the original, but the result is a very pleasant beer with a fruity nose.
It’s also quite strong at 5.9%, but it’s very mild and drinkable.
My only criticism is that it has too little flavour to be drunk after a darker beer, and it doesn’t really shine with food.
However, for drinking on its own or with a bag of crisps it’s clearly the best beer I’ve brewed, and I’ll definitely brew it again.
Brewing notes: The yeast I used was Wyeast 2575 Kölsch II, and that’s definitely a yeast I would recommend to others. On a different note, I’m still having head-retention problems — I hope I’ll resolve that soon.
I had hoped to be able to announce my 4th successful brew — an Irish red called Buchwider Bräu ??.
Unfortunately, something went terribly wrong:
Already when I was bottling it, I noticed the brew was strangely thick, like thin syrup. I’ve no idea what caused this, but I think it must have been a mashing error. At this point, the taste was OK, so I decided to proceed.
However, now it’s just horrible. It generates far too much foam (as is clear from the video), and the taste isn’t good at all. Interestingly, some bottles taste much worse than others, so I presume it must have something to do with wild yeast in my bottling equipment.
Anyway, I must not let failure hold me back, so I’ll brew something else soon. One day I’ll make another attempt at brewing an Irish red again, but for now I’ll return to the continental brews that I seem to be better at brewing.
My first attempt at brewing in Scotland (Buchwider Bräu ??) was a decent German-style wheat beer.
I’ve now tried to brew a Belgian-style one, imaginatively called Buchwider Bräu ??.
It’s brewed with equal amounts of wheat malt and Belgian pale malt, and it’s flavoured with orange peel, grated ginger and coriander seeds. (I was hoping to get close to my favourite witbier, the famous Korenwolf.)
The ginger is relatively prominent, and the orange is noticeable, but I must admit I find it hard to detect the coriander.
I actually think it’s quite a nice beer, although I think it’s better with food than for drinking on its own. I don’t think it’s that close to a Korenwolf, though, so I’ll have to try again another time. Has anybody got a Korenwolf-style recipe?
My next project is a German Maibock. I’ve got the ingredients, but I need to empty some bottles before I can start. 🙂