Writer: Horst Dornbusch

24 result(s).

Birrificio Italiano’s Tipopils (1996) clone

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Birrificio Italiano’s Tipopils (1996) clone (5 gallons/19 L, all-grain)OG = 1.049  FG = 1.010 SRM =  4  IBU = 32  ABV = 5.2%   This is the original recipe brewed by Agostino Arioli in


Birra Venezia

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Birra Venezia (5 gallons/19 L, all-grain)OG = 1.049  FG = 1.010 ABV = 5.2%  SRM =  5  IBU = 32 This Italian Pilsner has an aroma of citrusy lemon balm, herbaceous bergamot, and floral geranium, which are attributable primarily to the late hopping and dry hopping of the brew with both the Spalter descendant Diamant and

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Birra Mediterranea

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Birra Mediterranea (5 gallons/19 L, all-grain)OG = 1.049  FG = 1.013 SRM =  3  IBU = 40  ABV = 4.7% This Italian Pilsner was first brewed in 2018 to introduce the new Eraclea malt at the Weyermann facility in Bamberg, Germany. Ingredients8.8 lbs. (4 kg) Eraclea Pilsner malt 1 lb. (450 g) Carafoam® malt0.3 lb. (136 g)

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Cold as Ice(bock)

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Eisbock, (Eis meaning “ice” in German), is a higher-alcohol version of the classic barley-based Bavarian strong lager, the bockbier (or bock for short), or alternately, a wheat-based ale. Eisbock has a unique


Horst’s Eisbock

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Eisbock (5 gallons/19 L, all-grain)OG = 1.067  FG* = 1.014IBU* = 28  SRM* = 10.6  ABV* = 7% * The base recipe, and specifications listed above, are for my favorite Maibock recipe


Reviving Extinct German Beer Styles

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Lurking in the dark recesses of beer history are many formerly famous brews that are now all but forgotten. This is particularly true in countries with old beer cultures, such as Great Britain, Belgium, and especially Germany, where folks are known to have been brewing for almost three millennia, probably longer. The proof is a

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Güstrower Kniesenack

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Güstrower Kniesenack (5 gallons/19 L, all-grain)OG = 1.076  FG = 1.014 IBU= 15  SRM = 18  ABV= 8.1% Ingredients12.5 lbs. (5.7 kg) Weyermann Bohemian Floor-Malted Pilsner 2.65 lbs. (1.2 kg) Weyermann Beech-Smoked Barley malt (rauchmalz)6 oz. (0.17 kg) Weyermann Carafa® II malt3.4 AAU Tettnanger hops (60 min.) (0.75 oz./21 g at 4.5% alpha acids)SafAle K-97 or LalBrew Köln Kölsch

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Keutebier

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Keutebier (5 gallons/19 L, all-grain)OG = 1.046  FG = 1.014 IBU = 5  SRM = 3.4  ABV = 4.7% Ingredients6 lbs. (2.7 kg) Weyermann Bohemian Floor-Malted Pilsner Malt1.75 lbs. (0.8 kg) Weyermann Bohemian Floor-Malted Wheat Malt14 oz. (400 kg) Weyermann Beech-Smoked Barley Malt 6 oz. (170 g) acidulated malt 6 oz. (170 g) instant oatmeal or malted oats 2.5

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Potsdamer Stangenbier

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Potsdamer Stangenbier (5 gallons/19 L, all-grain)OG = 1.050  FG = 1.010IBU = 15  SRM = 3  ABV = 5.3% Ingredients6.5 lbs. (3 kg) Weyermann Barke® Pilsner malt 2.2 lbs. (1 kg) Weyermann Floor-Malted Bohemian Wheat Malt 0.84 lb. (0.38 kg) Weyermann Carafoam® malt0.84 lb. (0.38 kg) Vienna malt 3.3 AAU Tettnanger hops (60 min.) (0.65 oz./19 g at 5%

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Historic Weiss

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Wiess (5 gallons/19 L, all-grain)OG = 1.040  FG = 1.010IBU = 25  SRM = 4  ABV = 3.8% Ingredients5.3 lbs. (2.4 kg) Weyermann Bohemian Floor-Malted Pilsner Malt1.8 lbs. (0.82 kg) pale wheat malt0.67 lbs. (0.3 kg) Weyermann Carahell® malt 0.33 lbs. (0.15 kg) acidulated malt 3.2 AAU Spalt hops (60 min.) (0.95 oz./27 g at 3.4% alpha acids) 6.9

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Segelschiffmumme & Stadtmumme

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Steam escaping from a reconstructed medieval brew house at Weyermann during the boil of a heavy sailor’s brew from the time of the Hanseatic League. Segelschiffmumme (First Runnings) OG = 1.128  FG = 1.037  IBU = 80  SRM = 14  ABV = 12.1% Stadtmumme (second runnings) OG = 1.043 (before a 75-minute boil)  FG = 1.005 IBU

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A Beer to Guard

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Recipe author Horst Dornbusch states of the style, “The brew is not refined, but it is not coarse either. Instead, it is full-bodied and hearty, slightly fruity, unabashedly strong in alcohol and has a medium hoppiness — but with a powerfully malty, almost Port-like, finish. Bière de garde is clearly a sipping, not a quaffing, beer. I simply love bière de garde . . . but when it comes to beer, I’m a hopeless romantic!”

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24 result(s) found.