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Graeme Coates
1st June 2015
www.uncraft.co.uk
BREWING GERMAN
BEER STYLES
Experiences from West Oxfordshire…
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All personal experiences – research using
commercial samples, style guidelines and
printed/online resources.
Started brewing against BJCP style guidelines to
improve/experience new techniques.
Many of these styles aren’t readily available locally
to me!
I’m not a biologist!
BACKGROUND
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German Lagers
Weissbiers
(Kölsch)
COVERAGE
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Quick polls:
Do you like lager?
Have you ever made lager?
Define “lager”?
LAGERS
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Lager-bier – a beer brewed for keeping
Cold storage common in caves in medieval period.
Hybridization resulted in “lager” yeasts in C15th –
original source thought to be from hybridization of
wild Patagonian yeast and S. cerevisiae (Libkind et
al., 2011)
LAGERN – “TO STORE”
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LAGER YEAST
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C. pastorianus/bayanus have ability to ferment
Melibiose:
LAGER YEAST
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Better at fermenting maltotriose than “ale” yeasts:
LAGER YEAST
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“Bottom” vs “Top” fermenting?
Yeast ferments in the middle(!)
Some ale yeasts top-crop and do not drop after
ferment (and alternatively there is WLP002…)
“Lager” strains will create significant krausen when
used well!
Generally (though not always) show higher
attenuation than ales.
CHARACTERISTICS
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Low temperature fermentation
Lower ester production (cell membrane differences)
Higher sulphide production
Sulphur based metabolic pathways:
DMSO -> DMS
SO2
production (reduces to H2
S)
Vigorous fermentation helps to flush sulphur
compounds with CO2.
GENERAL CHARACTERISTICS
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Basic methods are the same as for “normal” ales.
Some more advanced techniques include:
Stepped mashes
Decoction
Mash capping (for colour without harsh roast)
MASHING
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Most important aim is to get the mash pH correct,
while controlling salts (esp SO4
2- vs Cl-)
Control mash pH by controlling alkalinity (buffering
capability of water)
Common techniques:
Acid addition (CRS/AMS, Lactic Acid)
Acidulated malt (Sauermalz)
WATER TREATMENT
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Witney water quality (source: Thames Water, 2013):
Hardness ~ 250ppm as CaCO3
Alkalinity* ~220ppm as CaCO3
Sulphates ~ 85ppm
Chlorides ~35ppm
*- Measured myself using Methyl Orange
WATER PROFILE
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I use either CRS/AMS or lactic acid.
CRS: 1ml/l reduces alkalinity by ~180ppm
Lactic (80%): 1ml/l reduces alkalinity by ~520ppm
Add calcium in form of gypsum /CaCl2
– former
promotes bitterness, latter malt flavour. (~1.5-2
tsp/5 Gallons)
WATER TREATMENT
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Target alkalinity depends on beer being made.
Lighter beer – 20-40ppm, darker – 60-100ppm.
Higher alkalinity than for say, Czech pilsners.
WATER TREATMENT
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“Sauermalz” (Acidulated/acid malt)
Used for water corrections under Reinheitsgebot
(malt is allowed – acids are not!)
Simplify by using lactic acid directly… (non-RHG!) –
lactic acid has taste threshold higher than should be
required for correction.
ACIDULATED MALT
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Traditional mashes would have used decoction
Helps with under-modified malt
Malt generally doesn’t require this these days
Adds melanoidins from boiling malt
ADVANCED MASH TECHNIQUES
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Can use Melanoidin Malt in place…
Styles I have used decoction in:
Munich Dunkel
Trad Bock
Weissbier
Weizenbock
Combine with step mash for ease of use if needed…
TO DECOCT, OR NOT TO DECOCT…
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SINGLE DECOCTION
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ENHANCED DOUBLE DECOCTION
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Melanoidin like “Munich on Steroids”
Decent replacement where decoction not
possible/practical
Subtly different (IMHO decoction better – boiling of
husk benefits flavour over what melanoidin can
offer).
DECOCTION VS MELANOIDIN MALT?
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Decoction was used to raise mash temps
Step mashing by adding boiling water/HERMS/RIMS
avoids the difficulty of decocting
Allows for good control over proteins/saccarification
STEP MASHING
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STEP MASHING
Recommended for modern German malts. Source: Braukaiser
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HOCHKURZ MASH
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50C-55C – Protein rest: lower = short chain amino
acids, higher = medium chain (mouthfeel + head
retention). Helps to improve clarity.
61-63C – Maltose Rest (beta-amylase) – controls
fermentability
67-70C – Dextrinization Rest (alpha-amylase)
75C – Mash out (mouthfeel?)
REST TEMPERATURES
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HOCHKURZ DOUBLE DECOCTION
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Use good quality malt!
Weyermann:
Pils (several)
Vienna
Munich I/II
Melanoidin
Rauchmalz (Beech/Oak)
Sauermalz
Dingemans:
Pilsner
MALT
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Most malts are easy to mash and convert using
standard infusion mashes.
For high percentages of Munich Malt (eg Dunkel),
consider enzymic activity in mash.
TIP: Munich II doesn’t self-convert particularly well!
(add ~15% Pils Malt, step mash).
MALT CONSIDERATIONS
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Vigorous boil of 90min recommended for DMS
reduction
Cool as quickly as possible to stop formation of DMS
from SMM
Consider pre-chilling cooling water when cooling
BOILING
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Fermentation
Fermentation
And…
Fermentation
YEAST
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Primary Growth (“Lag”) phase
Primarily centred around yeast growth
Healthy yeast passes through this phase quickly
Secondary fermentation phase
Production of EtOH, esters, aldehydes, ketones, etc, etc!
FERMENTATION
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8-12C is ideal during fermentation (lower for true
German strains for cleaner results).
Warm maturation towards end of fermentation
(diacetyl reabsorption, full attenuation)
Fermentation of up to 2 weeks typical (with few days
cold crashing to drop yeast)
FERMENTATION TEMPERATURES
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General rule: Double rate cf. ale yeast when cold
pitching
Cold pitching: ~8-14C.
Pitch rates: 1.5M/ml/°P
23L @ 1050 -> ~410 billion cells
Good pitches ensure:
Low ester/diacetyl/fusel production, proper attenuation.
Low yeast stress
Quick fermentation/short lag periods
PITCHING RATES
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White Labs tubes contain approx. 100 billion cells
Viability reduces over time!
Strongly recommend a large starter
I use (on a stir plate):
1 tube in ~1L (starter at ~1040), then….
Step up to 2L, then…
Decant and step up to 3-4L
PITCHING RATES
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Repitching yeast works well – subsequent
fermentations much stronger
Use calculators:
Mr Malty
Wyeast – good for stepping starters up
Other brewing software
PITCHING RATES
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Starters: aim to grow yeast
Fermentation: aim to produce good flavour!
I recommend crashing and decanting starters and
pitching only the yeast
Try to pitch cold (lower ester/fusel production)
Aerate as well as you can – oxygen vital to yeast in
primary phase of fermentation!
YEAST PITCHING
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Dry:
W34/70 (“=” WLP830/Wy2124 (Weihenstephan))
S-23
Mauribrew 497
S189 (“=”WLP885 (Samichlaus))
Others (Brewferm, Youngs, etc….)
STRAIN CHOICE
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Liquid:
Many more strains to choose from.
Differences perhaps more subtle than ale yeasts, but results
noticeable.
WLP830 (Weihenstephan) widely used in commercial brewing
STRAIN CHOICE
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WLP833 (Ayinger)
Well balanced with excellent malt profile
Great for Dunkel, Bock, Märzen, Helles
Good sedimentation
WLP810 (Anchor)
Works very well at cold temps
Versatile – and can use for Cal Common
Less sensitive to higher fermentation temps
YEAST STRAINS
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Remove as much yeast as possible before racking
(crash cooling)
Kegging – rack straight over and place in cold for
maturation
Bottling – prime and bottle, allow carbonation and
then place in cold for maturation
POST-FERMENTATION
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IMHO, needs at least 2 months
Considerable changes in beer in that period
Cold, long lagering better than warmer, shorter
periods
Have used up to 7 months at 2C with no problems.
LAGERING PROCESS
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Jean De Clerke(1957):
Allow yeast/turbid matter to settle
Carbonation (artificial or yeast derived)
Improve flavour (mellowing and ester formation)
Precipitate chill haze
Avoid oxygen pickup
LAGERING
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RECIPES
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90.1% Weyermann Pils Malt
7.1% Weyermann Munich I
2.8% Weyermann Melanoidin Malt
60min: 1g/l Tettnang 2.3%AA, 1.87g/l Hallertau
4.9%AA
Yeast: White Labs WLP833
OG: 1050
FG: 1010
IBU: 23 (calc. Tinseth)
SCHNEEFLOCKE (MUNICH HELLES)
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Weyermann Munich II 77.0%
Dingemans Pils Malt 17.9%
Melanoidin malt 2.6%
Carafa Special II 2.5%
75min: Perle, 0.96g/l, 8.5%AA;
H. Mittelfrüh, 1.1g/l, 4.4%AA
Yeast: White Labs 833
OG: 1053
FG: 1012
IBU: 26 (calc. Tinseth)
DMZ (MUNICH DUNKEL)
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Weyermann Munich II 57.2%
Weyermann Vienna 20.5%
Weyermann Bohemian Pils Malt 17.4%
Weyermann Caramunich II 3.3%
Melanoidin malt 0.8%
Carafa Special II 0.8%
90min: Perle, 1.5g/l , 8.5%AA
Yeast: White Labs 833
OG: 1068
FG: 1014
IBU: 25 (calc. Tinseth)
BOCKSE (TRAD. BOCK)
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39.8% Warminster Munich I malt
39.8% Weyermann Vienna malt
18.1% Weyermann Bohemian Pilsner malt
2.4% Weyermann Caramunich
90min: H Mittelfrüh, Saaz, Tettnang
20min: 0.6g/l Tettnang
OG 1055
FG 1013
25 IBU (Calc. Tinseth)
Yeast: WLP810
NOTFEST (OKTOBERFESTBIER)
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67.2% Pils malt
24.6% Munich I malt
7.4% Carafa Special II
0.8% Pale Chocolate malt
H Mittelfrüh 25IBU 90min
H Mittelfrüh 0.65g/l 20min
H Mittelfrüh 0.7g/l 0min
OG: 1051
FG: 1012
IBU: 28 (calc. Tinseth)
Yeast: WLP810, 3L starter (in 23L)
CAUCHY-SCHWARZ INEQUALITY
(SCHWARZBIER)
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German law states must be >50% malted wheat
Characteristic yeast character:
Yeast has POF+ gene
Produces 4-vinyl-guaiacol:
Often accompanied by banana esters (isoamyl acetate):
WEISS!
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Single infusions work fine
Consider a short rest at about 45C for production of
ferulic acid (converted to 4-VG by yeast).
Decoction adds malt complexity – I recommend short
decoction for many of the lighter styles (complexity
without adding too much colour)
MASHING CONSIDERATIONS
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Yeast choice is v. important – liquid yeasts probably
essential
Balance between clove and banana key to many of
these styles
Higher alcohols, sulphur, strawberry/bubblegum
should be avoided!
FERMENTATION
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Control fermentation temperatures.
Use correct pitch rates (underpitching not
recommended)
Fermentation is often vigorous!!!
FERMENTATION
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There should be virtually no detectable
bitterness in all classic German wheat
beers!!!
Low rates of noble type hops only.
HOPPING
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WLP300/Wy3068 classic Weiss yeast
(Weihenstephan 68)
Ferment starting at ~15C and allow to rise to 17C
Other yeasts may be preferred:
WLP380 – Less banana, more clove
WLP351 – High phenolics/cloves, low esters
Wy3333 – Good for Krystalweiss
YEAST SELECTION
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RECIPES
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60% Wheat Malt
40% Pilsner Malt
H. Mittelfrüh 13IBU 60min
Yeast: WLP300
OG: 1049
FG: 1009
IBU: 13 (calc. Tinseth)
TRITICUM (HEFEWEISSBIER)
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55% Weyermann Dark Wheat malt
25.1% Weyermann Bohemian Pilsner malt
14.1% Weyermann Munich I malt
2.5% Special B
2.2% Pale Crystal malt
1.1% Pale Chocolate malt
H. Mittelfrüh, 25IBU, 1h45m
Yeast: WLP300 (2L active starter)
OG: 1080
FG: 1017
IBU: 25 (calc. Tinseth)
VITAL SIGNS (WEIZENBOCK)
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Principles of Brewing Science (Fix)
Yeast (White, Zainasheff)
German Beer Institute website
(http://www.germanbeerinstitute.com/)
Braukaiser (http://braukaiser.com/)
Brewing with Wheat (Heironymus)
RESOURCES