Schimpft (Jubel Clone)

Source: Tom Meier
Recipe added: 08/29/01
Email: tomomeier@excite.com

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" "clean finish" "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.

Specifics

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

Ingredients:

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)

Procedure:

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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