Hi all,
You all know that great grainy/sulphury/soury flavour that quality lagers have (like grolsch for example)? You know, that flavour that makes a good lager a lager and that you can never seem to get out of home brew?
How the heck do you get it?
I've been thinking that it's the grains, then i was thinking it was a special kind of local yeast (like belgium beers) that gives off that lager smell and taste and now i just have no clue
I've not done a lot with grains thus far and i have never used one of those $15-a-tube genuine german lager yeasts so i don't really have much of an idea what each of these imparts on the brew flavour and aroma wise. I've used crystal grain before in brewing to get some mashing practice, but it was only 250g. It made a nice amber ale, but didn't help me get much of a clue to the effects it would have on a lighter beer like a lager. My next beer is going down on Saturday and i'm using 1kg pale grain and 250g crystal grain in it so i'll have more of a clue first hand in a couple of months but i'd love to get some more info on this one
Has anyone here managed to approximate the Grolsch aroma/flavour?
Better yet, anyone got a recipe?
I've seen those brew store can-based clone recipes but i'm seriously skeptical that 1kg of malt extract, some dextrose, maltodextrin and a little hopping will make it taste the same.
Anyone have an all grain recipe?
thanks all, cheers
-wombat