Kulmbacher Vollbier

Back to the future with a recipe from Fred Eckhardt's seminal Treatise on Lager Beers (with some modifications reflecting ingredients that weren't available at the time it was published). As seen in episode 20.

• 6 lbs. Northern Brewer Munich malt syrup
• 2 lbs Amber DME
• 1 lb Belgian Cara 45
• 1 oz Perle @ 60"
• 1 oz Vanguard @ 15"
• White Labs 833 German Bock (or 001 Cali Ale for warmer ferments)

Comments

[Dave]

I have been wondering about using Cali Ale for this recipe and other Lagers so i dont have to invest in an extra fridge etc, does it still produce a comparable beer or would the 833 produce a different beer altogether?

[Dawson]

Ale yeast and lager yeast are not the same beast (that rhymes ... ), so the beers will be different ... to say the least (still rhymes).

But if you don't have refrigeration, a neutral ale yeast like WLP001, WLP029, 1056, etc., will get you in the ballpark flavor-wise, and it'll make a better beer than fermenting a lager yeast at too warm a temp.

[Chris B]

Is there an all grain version avalible?

[Dawson]

@ Chris B - there could be ... replace the extracts with about 10 lbs of German Munich malt and reduce the bittering hop addition by about 25%.