Spaten-Franziskaner-Bräu Optimator clone (5 gallons/19 L, partial mash) OG = 1.075 FG = 1.021 IBU = 23 SRM = 27 ABV = 7.2% Ingredients 24 oz. (0.68 kg) German dark Munich malt
All the Munich breweries prepare an Oktoberfest for the celebration. The Hofbräuhaus, which means “Royal Court Brewery,” is probably the most famous of the city’s breweries. In fact, the Hofbräuhaus may be the most famous brewery, beer garden and beer hall in the world.
Hofbräuhaus Oktoberfest has a creamy, tight, off-white head and a luscious amber color. The nose is aromatic malt the palate is smooth, with intense malt and nutty, bread-like nuances. The finish is one of semi-sweet malt.
(5 gallons/19 L, extract with grains) OG = 1.057 FG = 1.015 IBU = 23 SRM = 16 Ingredients 13 oz. (370 g) Belgian caramel Munich malt (60° L) 12 oz. (340
Hacker-Pschorr Hefe Weisse clone Hacker-Pschorr Bräu GmbH (5 gallons/19 L, partial mash) OG = 1.054 FG = 1.013 IBU = 13 SRM = 21 ABV = 5.3% Ingredients 8 oz. (0.23 kg)
Spaten Münchner Hell (Premium Lager) Spaten-Franziskaner-Bräu (5 gallons, partial mash) OG = 1.051 FG = 1.011 IBU = 18 SRM = 5 ABV = 5.2% Ingredients 6 oz. (0.17 kg) German Munich
Löwenbräu Dark clone (5 gallons/19 L, extract with grains) OG = 1.055 FG = 1.013 IBU = 28 SRM = 31 ABV = 5.5% Ingredients 18 oz. (0.51 kg) German caramel Munich
OG = 1.040 to 1.050 FG = 1.010 to 1.021 IBUs = 14 to 20 SRM = 10 to 20 The dark lager is a smooth, easy drinking beer. It is slightly
When I was finished fabricating my backyard half-barrel brew system, I knew there were more gadgets that could be added. The set-up was great, but I wanted more! Some sort of quasi-RIMS
If there is one thing that symbolizes small-scale brewing in the United States, it’s hops. Some of the hoppiest beers in the world are brewed here in the States. In large part, this
OG = 1.035 to 1.066 FG = 1.010 to 1.022 IBUs = 20 to 40 SRM 35+ Cream or milk stouts are English in origin. In response to the popularity of Guinness,
Extract brewers have it easy when it comes to making wort. Rather than crushing pound after pound of grain and mashing at carefully controlled temperatures, malt extract is simply stirred into hot