Brew Dudes Homebrewing Blog

Pale Kellerbier – Jar of Destiny

On September 18, 2024

Hey – we are back with more result videos of our Jar of Destiny series. The Pale Kellerbier is the first from our 11th picks. From the 2015 BJCP category 7c, this lager is more of a serving technique than a beer style but it doesn’t matter. We brew in accordance to that year’s guidelines. Check out how we fared this time around in our ongoing homebrew challenge series.

Thanks, Jar.

Pale Kellerbier Recipe

According to the guidelines, this beer is a “very common seasonal summer beer brewed by many of the Munich area breweries and served in the beer gardens…” Reading and researching more, I came up with this recipe.

Yield – 5 gallon batch

Grains:
11 pounds (4.99 kg) of Dingemans Pilsner Malt – 88% of the bill
1 pound (454 g) of Weyermann Vienna Malt – 8% of the bill
8 ounces (227 g) of Dingemans Biscuit Malt – 4% of the bill

Hops:
2 ounces (57 g) of Homegrown Magnum hops (2023 harvest)

Yeast:
1 packet of Saflager W-34/70 Lager yeast
(1 liter starter the day before brew session)

Water:
Spring water with 4 grams of gypsum added to the boil

Instructions:
Mashed grains at 150°F (66°C) for 60 minutes
Boiled for 75 minutes

Hops added with 60 minutes to go in boil
Chilled to 60°F (16°C) and pitched yeast

Fermented in keg for 2 weeks in fridge at 60°F (16°C)
Cold crashed over 3 days – 33°F (1°C)
Closed transfer to clean and sanitized keg.
Forced carbonated to 2 volumes of CO2

Outcomes:
Original Gravity: 1.052
Final Gravity: 1.012
ABV: 5.25%

The Results

This Pale Kellerbier hit all the right notes. On the nose, we got a pleasant mix of graininess, reminiscent of cereal grains with a touch of floral and herbal hops. The taste followed through with a rounded malt sweetness that was balanced by a moderate hop bitterness, giving it just enough bite to keep things interesting. The malt profile brought hints of bread and a subtle nuttiness from the biscuit malt. The beer was crisp and drinkable, with just enough carbonation to make it feel lively on the palate.

One of the standout features was the use of our homegrown Magnum hops. They provided a unique bittering experience that wasn’t overly aggressive but still noticeable, adding a spicy herbal note that lingered pleasantly after each sip. The slight mineral character from the gypsum addition worked harmoniously with the hop profile, enhancing the beer’s overall crispness. Despite its quick turnaround, this Kellerbier showcased the freshness and unfiltered charm that defines the style. It was easy to drink with a refreshing finish.

Overall, we were really pleased with how this Pale Kellerbier turned out. Thanks, Jar of Destiny, for another great brewing adventure. Stay tuned for the next beer in our series!

BREW ON!

Links To The Jar of Destiny Series Results
Check out the British Strong Ale post
Check out the Black IPA post
Check out the International Amber Lager post
Check out the Belgian Tripel post
Check out the Double IPA post
Check out the Kölsch post
Check out the English IPA post
Check out the Wood-Aged Beer post
Check out the Belgian Golden Strong Ale post
Check out the American Amber Ale post
Check out the German Pils post
Check out the Brett Beer post
Check out the Munich Helles post
Check out the Imperial Stout post
Check out the Foreign Extra Stout post
Check out the Belgian IPA post
Check out the Eisbock post
Check out the Czech Dark Lager post
Check out the California Common post
Check out the American Light Lager post
Check out the Pale Kellerbier post
Check out the Belgian Pale Ale post
Check out the Trappist Single post
Check out the Classic Style Smoked Beer post
Check out the Czech Amber Lager post
Check out the Gueuze post
Check out the Irish Stout post
Check out the Tropical Stout post
Check out the Schwarzbier post
Check out the American Wheat Beer post

Elani Hops SMaSH Review and Tasting

By John Krochune

On September 11, 2024

In Hops, Videos

In this SMaSH (Single Malt and Single Hop) experiment, we wanted to test the flavor profile of Elani hops. I picked up 2 ounces from Yakama Valley Hops, though we only used 1 ounce in our typical one-gallon batch. The brew consisted of two pounds of Rahr two-row malt, spring water, and US-05 yeast. After fermenting for about two weeks, we packaged the beer and prepared to dive into what these hops could bring to the table.

Elani hops review!

How We Brewed It

For this brew, I followed our usual hop schedule: 7 grams of Elani hops at the beginning of the boil, another 7 grams at 10 minutes, 7 grams at flameout, and finally 7 grams for dry hopping. Based on the description from the 2022 crop on the Yakama Valley website, we expected aromas and flavors of tropical fruits like pineapple, guava, and lime, along with some stone fruit and citrus. However, when we tasted the beer, it didn’t quite match up to the descriptors. The bitterness was strong and the flavors were dominated by grassy and earthy notes with a touch of celery. Any promised fruit or bright character was completely missing.

Our Final Thoughts

Mike and I both agreed that this batch didn’t live up to our expectations. The Elani hops brought more of a bitter, harsh grassy profile rather than the tropical or fruity notes we had hoped for. Even as the beer warmed up, it failed to develop any of those lighter, delicate flavors. In the end, this batch left us thinking that maybe the selection of hops we received weren’t the best from that crop year. Overall, if you’re looking for tropical flavors, this might not be the hop for you. Hopefully, future crops of Elani will deliver better results, but for now, we’ll be sticking to more reliable varieties for our brewing experiments.

Brew ON!

Pinter Review 3 – Peach Seltzer Kit

By John Krochune

On September 4, 2024

In Equipment, Videos

Hey! We’re back with another Pinter review. This time, we’re stepping away from beer and trying out their new hard seltzer kits. Recently, our friends at Pinter reached out and asked us to give one of them a shot, so we decided to test their Peach Hard Seltzer kit. They offer two seltzer choices – peach and lemon-lime – and since we’ve worked with lemon-lime in the past, we figured it was time to see how the peach flavor stacks up.

Making A Hard Seltzer On The Pinter

The brewing process for the seltzer is similar to how Pinter’s beer kits work. It starts by adding about a gallon and a half of water to the vessel, then mix in the syrup, which in this case was dextrose. After that, the yeast provided in the kit is added, a clean, neutral strain designed to ferment sugar efficiently.

The fermentation lasted about a week, although I extended it for a couple of days just to be sure. After that, I removed the bottom that collects the trub and added the peach-flavored syrup. Unfortunately, some of the extract leaked out when I put the screw top back in place, so I’m not entirely sure we got the full flavoring in there. After a week of conditioning, the seltzer was ready to pour!

Final Thoughts on Pinter Peach Seltzer

So, how did it turn out? It’s definitely peachy, though we’d describe the flavor as more of an artificial peach, reminiscent of peach ring candies. There’s a touch of sweetness, likely due to some residual sugars that didn’t fully ferment, and a subtle vanilla note that pairs well with the peach flavor. The seltzer itself is clean and easy to drink, though it’s slightly cloudy—something that could have been improved with a cold crash, which I skipped this time around. All in all, it’s a fruity, enjoyable seltzer. If you’re looking for something different to brew in your Pinter, this could be a fun and refreshing option.

Cheers!

If you’re looking to get a Pinter for yourself, you can use this offer.

Superdelic Hops SMaSH Review and Tasting

By John Krochune

On August 28, 2024

In Hops, Videos

In this latest SMaSH beer experiment, we dive into the world of Superdelic hops, a relatively new hop variety from New Zealand. When you hear a name like “Superdelic,” it naturally piques your curiosity, right? We brewed a SMaSH beer—Single Malt and Single Hop—to showcase what these hops can bring to the table. Check out this video to get our take on this variety.

The SMaSH Process

This beer followed our typical recipe and process. We used 2-row pale malt and a single, 1 ounce package of Superdelic hops, spreading the additions across the boil, whirlpool, and dry hop stages for a 1 US gallon batch. After a 10-day fermentation with US-05 yeast and a few days of packaging, we were ready to open up the tap and taste what Superdelic hops had to offer.

Aroma and Flavor

Right from the start, the aroma hits you with a vibrant blend of lime zest and Juicy Fruit gum. There’s also a touch of grassiness, which complements the fruity notes. The flavor closely follows the aroma, delivering a burst of lime and that same juicy fruit character. The hop’s green, herbal notes come through but in a balanced way that’s not overwhelming. It finishes cleanly on the palate, with just enough bitterness to make you want another sip without lingering too long. This hop has a lot of citrusy punch, leaning heavily towards lime, which we found both unique and refreshing. As the beer warms, you may pick up subtle notes of white pith, adding more complexity to the citrus profile.

Our Verdict on Superdelic Hops

Superdelic hops impressed us with their versatility and bold fruit-forward character. It shows promise for juicy IPAs and other hop-forward styles. With flavors of red fruit, citrus, and tropical fruit, Superdelic is a perfect candidate to complement classic hops like Galaxy, Nelson Sauvin, and Motueka. If you’re looking to create a juicy, fruity IPA, we’d highly recommend adding Superdelic hops to your brewing lineup. It brings something fresh to the table and could help fill the gaps left by some older varieties.

BREW ON!

Brew Dudes Q&A Session – Summer 2024

By John Krochune

On August 21, 2024

In Homebrew Club, Videos

At Brew Dudes, we’re all about community and sharing knowledge, so this week, Mike and I decided to dedicate an entire video to answering questions from our viewers. We’ve been getting tons of comments, emails, and questions, and it felt like the perfect time to dive into them.

It’s a great way to chat directly with our audience, especially when the brewing schedule slows down a bit, and it’s always a fun exercise to see what’s on everyone’s mind. Whether it’s about brewing techniques, ingredient choices, or equipment preferences, we’re here to help. So, let’s get into it!

Let’s answer some questions!

One of the most common topics that popped up in the comments was about water chemistry. Specifically, many of you wanted to know if we have a standard water profile that we target for our beers. The answer? It depends on the style and where the water is sourced. Mike and I both typically use store-bought spring water due to its softness, which allows us to adjust minerals according to the beer style we’re brewing.

For hoppy beers, we’ll add gypsum to accentuate the hop bitterness, while for malt-forward beers, we might lean more towards calcium chloride to enhance the malt character. We also touched on other techniques, like whether or not we acidify our sparge water or add ascorbic acid to prevent oxidation. These are advanced topics, but the key takeaway is that understanding and adjusting your water chemistry can really elevate your brew.

Reflecting on the Journey & the Jar of Destiny

As we wrapped up the session, it was great to reflect on how far we’ve come and the impact our videos have had on the brewing community. A special shoutout goes to our famous “Jar of Destiny,” which has become a beloved part of our channel. It’s always exciting—and sometimes nerve-wracking—to see which beer style we’ll pull out of the jar next, knowing that whatever it is, we’re committed to brewing it. The jar has been a fantastic way to keep our brewing adventures spontaneous and challenging.

To all of you who continue to engage with us, whether by praising the jar or sending in thoughtful questions, thank you! Your participation is what makes this journey so rewarding. So, keep those comments coming, and let’s continue to brew on!