| |
Main
Date: 13 Jun 2006 11:19:49
From: neal
Subject: German Dampfbier
|
The new issue of BYO contains a nice article on German Dampfbier.
Basically it's a 80% Pils 25% Munich, Hopped in the mid 20s IBU, and
fermented with German Hefewiezen yeast. Briefly cellared for a 2-4
weeks.
Anyone ever try this or something similar? Basically a hefe with no
wheat?
Thanks
|
|
| |
Date: 15 Jun 2006 05:10:58
From:
Subject: Re: German Dampfbier
|
neal wrote:
> The new issue of BYO contains a nice article on German Dampfbier.
> Basically it's a 80% Pils 25% Munich, Hopped in the mid 20s IBU, and
> fermented with German Hefewiezen yeast. Briefly cellared for a 2-4
> weeks.
>
> Anyone ever try this or something similar? Basically a hefe with no
> wheat?
>
> Thanks
My stepson is a big fan of that beer ever since he tried it
on a former visit to Germany. He as well as the rest of our little
familiy was born there and I'll inquire with a few of the locals to
gather a bit more info on it. Maybey I can get a recipe, who know's!
I'll let you know.
Steve
|
| |
Date: 14 Jun 2006 16:52:03
From: PaulK
Subject: Re: German Dampfbier
|
neal wrote:
> The new issue of BYO contains a nice article on German Dampfbier.
> Basically it's a 80% Pils 25% Munich, Hopped in the mid 20s IBU, and
> fermented with German Hefewiezen yeast. Briefly cellared for a 2-4
> weeks.
>
> Anyone ever try this or something similar? Basically a hefe with no
> wheat?
>
> Thanks
I can't say I've heard of this style but I have heard of and brewed
Hefe Pils which is a 100% pils malt bill, lightly hopped beer brewed
with hefeweizen yeast. This Dampfbier sounds like a variation of the
Hefe Pils which could be best called a Hefe Marzen.
Cheers,
Paul
|
|
