Newbie   Beiträge: 5 Registriert: 26.10.2011 Status: OfflineGeschlecht:  |
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erstellt am: 26.12.2011 um 20:31 |
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I am in Texas and hope someone here speaks English. I find it difficult to
write Deutsch, but read it fairly well (70-80% and use Dictionary for the
rest) and speak it between fair and terrible with some Mainzer slang mixed
in.
If you wish you can answer in Deutsch...
I saw a Utube video of a Deutscher making Dinkel beer. He fermented it for
2 days, skimmed off the krausen, bottled it and it was ready for drinking
in 7 days. Is that even possible and have a decent beer???
http://www.youtube.com/watch?v=6I6Z8rzw14U
I am very interested in making authentic (as much as possible) German beers
I remember from 1960 (my favorite Mainzer Aktien Bier) and don't want to
follow bad recipes.
Would perhaps anyone know of a recipe clone/replica of that Mainzer beer.
If so, I also know that I will need to treat my water to as closely match
the Mainz water supply (still learning)...
Thank you in advance for any assistance.
[Editiert am 26.12.2011 um 20:50 von Alte Genieser]
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Senior Member  Beiträge: 139 Registriert: 24.11.2010 Status: OfflineGeschlecht: |
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erstellt am: 26.12.2011 um 21:18 |
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Hi,
it may be possible to brew a Beer that was drinkable in 7 Days, but that
Beer would not taste good and would not be clear.
Fermenting should take a minimum of 7 Days, afer bottling you should wait a
minimum of 14 Days (for a Wheat Beer, Dinkel is a Kind of Wheat. Other
Beers a minimum of 4 Weeks). It all depends of the Receipe and the Germ you
use. There are Beerstyles that need months after bottling for real good
taste.
I dont know Mainzer Beer, whas that a Pilsener Beer?
Greetings, Oliver
____________________
One two three four five six seven
All good children go to heaven.
------
Mein Braukeller - hier bin ich Mensch,
hier darf ich's sein.
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Antwort 1 |
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Newbie Beiträge: 5 Registriert: 26.10.2011 Status: OfflineGeschlecht: |
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erstellt am: 27.12.2011 um 04:12 |
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Thank you for your quick response Oliver.
It has been over 50 years, but I think the Mainzer Aktien was a fassbier,
and a form of Helles?, not a Pils. The MAB Bierbraurei was taken by
Binding Bierbraurei Frankfurt in late 60's or 70's. Now they offer only a
MAB Export. I am not familiar with the Export, if it is the same or
not.
I must apologize Oliver, this is my first time use and when I tried to
answer (antworden) your message I clicked Melden by mistake. I hope this
is not a problem for you. If it is, can you tell me who I should contact.
I will try to see if I can get it reversed. 
[Editiert am 27.12.2011 um 04:32 von Alte Genieser]
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Antwort 2 |
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Posting Freak   Beiträge: 1277 Registriert: 15.9.2010 Status: OfflineGeschlecht: |
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erstellt am: 27.12.2011 um 10:55 |
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Antwort 3 |
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Gast  |
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erstellt am: 27.12.2011 um 10:57 |
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Posting Freak Beiträge: 835 Registriert: 5.3.2009 Status: OfflineGeschlecht: |
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erstellt am: 27.12.2011 um 16:13 |
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Hello Alte Genieser,
I always brew on Friday,fermentation on Friday night during saturday til
sunday morning.-Than filling in bottles.-3 days and ready. 
The fermentation is warm 20°C +/- 3°C and i use a "obergärige" yeast.
You can drink this beer after 7 days,but it tastes better if you wait 2
weeks and longer..... ____________________ die Dinge sind so,wie man Sie sieht...
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Antwort 5 |
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Newbie Beiträge: 5 Registriert: 26.10.2011 Status: OfflineGeschlecht: |
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erstellt am: 27.12.2011 um 19:11 |
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Ok, thanks, I might try a Dinkel beer sometime. I also thank all of you
for your timely responses and the link to Sensor-Mainz somewhat describing
MAB; "Helles Märzen“, in der klassischen Form "urig, vollmundig“ und als
Märzen „im Geschmackmalzbetont, aber süffig“, Alle Biere haben unter 5
Prozent Alkoholgehalt.
.
I think I may be able to come up with a recipe somewhat similiar to the MAB
if I do a Marzen helles type beer, with a medium hop level using
Hallertauer or Tettnanger and a top fermenting yeast, possibly Safale US-05
or S-04. I can ferment down to 15C-18C 2-3 weeks and bottle condition
18C-21C. I currently make 8L batches but may move to 20L if it turns out
well. Should be drinkable total 2 months time.
I know it may seem strange to have someone searching for a beer that was
made over 50 years ago, but as you get older nostalgia sets in and you
enjoy thinking back on the good times in life and enjoying those things you
are familiar with and loved. The very best times of my life were my 10
years in Germany. If heaven can be like Germany in the 50's and 60's, I
would go now. I liked it so much I even married a Mainzer Madel and
brought her back with me to the land of the round door knobs. When we
argue, as most people do, she lovingly, I think, tells me "Bebber nit so
viel", and calls me "Rindvieh". She says she would just love to find the
guy that introduced us. I think she wants to thank him and give him a big
hug, dont you?. She says "tricken ihm rum den hals". 
[Editiert am 27.12.2011 um 19:43 von Alte Genieser]
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Antwort 6 |
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Posting Freak Beiträge: 2153 Registriert: 8.2.2011 Status: OfflineGeschlecht: |
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erstellt am: 28.12.2011 um 10:01 |
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LMAO 
For a german style beer you may want a clear fermenting yeast as US-05 or
Danstar Nottingham are. The S-04 gives you too many english flavors. And be
patient. There is no need to rush other than probably a big thirst, but
your beer will definately benefit from enough time given to mature.
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Antwort 7 |
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