brew

Tastes NOTHING like it looks.

Here’s a style I would never have considered making otherwise. There are so, so many lagers… Anyhow, seven and a half pounds of pilsner for base malt and then thirteen ounces each of Munich and Carafa II to round it out. The recipe called for a lower temp (151F) mash although only sixty minutes. The boil was ninety minutes as per usual with pils during which nothing but Halltertaur hops were added. First 1.60 ounces at sixty, then 0.50 ounce at 20, and then another 0.50 ounce at flameout. Post-boil measured 1.044 OG. For yeast we went with SafLager.

There’s no sidestepping the major issue here: this beer is extremely sour. It’s very difficult to discern any other flavor. It’s not wholly undrinkable although clearly wrong from a style standpoint. The sourness is sharp and bright but generally clean. It does linger on the tongue in a not particularly pleasant way. The aroma is surprisingly mild and does not really provide much hint of the sour that awaits. The color is the only thing that worked correctly here. To me this is just straddling the line between tolerable and pour-down-the-drain.