Dampfbier

Discussion in 'Recipes for Feedback' started by UgliestLemming, May 26, 2015.

  1. UgliestLemming

    Joined:
    Feb 14, 2014
    Messages:
    124
    Likes Received:
    1
    Trophy Points:
    16
    Location:
    Saint Paul
    Anyone tried this style of beer?
    Read an older article in BYO

    I plan on trying this out on my next brew as I'm currently on a run using Wyeast 3333 German Wheat as it is.
    If you've tried this before check out my recipe and let me know if you've tried something different. Thanks.
     
  2. Nosybear

    Nosybear Well-Known Member

    Joined:
    Jul 16, 2012
    Messages:
    9,693
    Likes Received:
    7,192
    Trophy Points:
    113
    Location:
    Aurora, CO, USA
    Had one last week brewed by Elk Mountain Brewing in Parker, CO. LOVE IT!!!! It's an ale but it's distinctly German. Think Koelsch but with the esters even more pronounced, copper colored, dry.... It's on my "To Brew" list.
     
  3. UgliestLemming

    Joined:
    Feb 14, 2014
    Messages:
    124
    Likes Received:
    1
    Trophy Points:
    16
    Location:
    Saint Paul
    I'll be brewing this in two weeks when I bottle the roggenbier I brewed. This is to figure out which one I will have on tap for the rest of summer. It's going to be the last contestant, but one I'm very much interested in trying. I like the history as well as the tasting notes I've read, including yours, sound like a nice summer brew.
     
  4. Ozarks Mountain Brew

    Staff Member

    Joined:
    Nov 20, 2012
    Messages:
    7,485
    Likes Received:
    3,676
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    IT Managment
    Location:
    The Ozark Mountains of Missouri
    just a fyi that beer's flavor is defined by the yeast and fermentation temps so don't change anything and you'll be fine

    the base recipe is my common beer but with a different yeast
     
  5. UgliestLemming

    Joined:
    Feb 14, 2014
    Messages:
    124
    Likes Received:
    1
    Trophy Points:
    16
    Location:
    Saint Paul
    Just bottled today. The sample for fg reminds me of banana bread. Very good. I was scared at the end of the brew because I thought it seemed salty and I was worried I mixed up a mineral addition or something. No hint of that here. This is probably one I'll make more often.
     

Share This Page

arrow_white