Schimpft (Jubel Clone)
Source: Tom Meier
Recipe added: 08/29/01
This recipe was a 2nd Place winner at a recent Homebrew Competition that had 260 entries.
Just for kicks, I entered it in both the Scottish Export and
Northern German Altbier categories. It scored a 19 in the Scottish export, and a 35 in the NG Altbier category.
(37 from a national judge)
Some judges comments from the Scottish category:
"This beer may be a bit OLD" <- old was underlined, heh
"hops were stale"
"needs more malt aroma"
"band-aid like aroma"
"low levels of DMS?"
"this tastes oxidized"
Some judges from the Altbier category:
"clean, no off aromas"
"malt nose is too much"
"nice beer. clean, flavorful"
"great malt nose"
"a very nice beer"
"a little thin in body and creaminess"
(How can a North German Alt be considered too thin??
especially with 7 POUNDS of Munich??)
This recipe tastes so much like Jubel, that I would not change a single thing. It is a great recipe, and I plan
on brewing it regularly, despite what the critics say.
Recipe type: All Grain
Batch Size: 5 Gal
Starting Gravity: 1.047
Finishing Gravity: 1.012
Time in Boil: 60 min.
Primary Fermentation: 8 days at 58 deg F
Secondary Fermentation: Step down 3 deg/day hold @ 32F for 4 weeks
- 4 lbs Pilsner 2-row
- 7 lbs Durst Munich 15L
- 2 oz Mt. Hood 4% BOIL 60 min
- 1 oz Mt. Hood 4% BOIL 20 min
- 1 pkg Wyeast 1007 German Ale pitchable
- (fed 1 pint, fermented out, and decanted)
Add 3 gal of water at 178 F to heat mash to 154 F.
Sparge with 4.13 gal to yield 5.25 gallons to primary.
Water absorbed by grains: 1.10 gal
Water Evaporated during boil: 0.5 gal
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