Brew Date
December 8, 2024
Tap Date
February 3, 2025
Attenuation
72.9% apparent
59.4% real
Fermentables
Hops
1.50 oz
Hallertauer Mittelfrueh 2.5%
90 min First Wort
1.00 oz
Magnum 16.8%
60 min Boil
2.00 oz
Hallertauer Mittelfrueh 2.5%
10 min Boil
Non-Fermentables
1.00 g
Calcium Chloride (CaCl2) Water Agent
Mash
2.00 g
Epsom Salt (MgSO4) Water Agent
Mash
2.00 g
Gypsum (CaSO4) Water Agent
Mash
3.00 ml
Lactic Acid Water Agent
Mash
1.00 g
Calcium Chloride (CaCl2) Water Agent
Sparge
1.50 g
Epsom Salt (MgSO4) Water Agent
Sparge
1.00 g
Gypsum (CaSO4) Water Agent
Sparge
3.50 ml
Lactic Acid Water Agent
Sparge
Yeasts
264 ml
German Bock LagerWLP833
White Labs
Equipment ProfileGeoff's Electric Equipment
Evaporation Rate
7.56%per hour
Trub Chiller Loss
0.26gal
Mash Profile Step Mash - Traditional Grain With Max Fermentability
Mash Steps
Step 1
Temperature30 min
140°F
Step 2
Temperature30 min
158°F
Step 3
Mash Out20 min
170°F
Fermentation and Aging
General Info
Ferment at 53, keg day 13 and lager 5 weeks at 34.
Quatsch means "gibberish" in German as in “Das ist totaler Quatsch.” If you say that something is “Quatsch," it means that it’s utter nonsense or complete gibberish.
Did a side-by-side with the only German red lager I could find here - Tucher Rotbier. Apparently, it's a blend of oak-aged and non-oak-aged beers of the same recipe.
The German version is sweeter with a more pronounced caramel flavor. Mine is less caramel forward. With proper carbontion, it should pop a bit more. Color was virtually identical. The German beer was a tad hazy and mine is more hazy. Needs time to clear. Overall, comparable, but the German version is definitely sweeter and more effervescent.