Müsingen

Musingen is German for "Fucking Awesome", sorry for the language but it's the truth. This beer was light refreshing and packed with flavor that would leave you saying "Damn thats good beer". I would even say you would end up saying "Damn thats fucking awesome good beer!". This was the last of the Christmas batches that Sarah got me for Christmas. It had a couple lbs of grain and 9lbs of liquid extract and some cool hops too it.

The best part about brewing this beer was my good buddy Andy Muns came over and actually he's the reason the beer is called Musingen. We figured it's a German beer and he's German and this was his first time brewing so we just named the beer after him. It was a fun day we did some videos you can see below. What was really funny was during the mash we were so caught up in the video that the mash temp went well over 200 degrees. We thought we destroyed the brew but it was a nice mash out, so we just removed the grains and went into the boil.

I did something different this time around, instead of adding the gelatin when I transferred from my primary to my secondary I dropped it after the two weeks of fermentation. I stirred in a half package of unflavored gelatin right before I cold crashed. I let it sit in the kegorator at like 33 degrees for a night then I siphon it into the keg and carbonated it for three days. With the gelatin and the whirlfloc and how light the extract and grains were it came out pretty damn clear, just about the clearest I ever had a beer. I'm going to be sure to do it this way from here on out.

...The result was a balanced, flavorful, and crisp draught that finished smooth and refreshing. ... ...Even though I may be a rookie at watching the thermometer, it still ended up being the best beer to ever hit my tastebuds...
~Andy Muns



The Brew

  • Style

    California Oktoberfest

    It's usually a malty amber red beer, that has a bite to it. The bite is usally spicy over hopy. I would say my favorite of all octobfest!
  • Starting Water

    9 gallons

    Just keeping record of the amount of water I've started with befroe each brew.
  • Pre Boil Gravity

    N/A

    Taking the gravity before the boil, to make sure the boil went well.
  • Original Gravity

    1.040

    The Original Gravity is the specific gravity measured before fermentation. Gravity is the ratio of the density of a sample to the density of water. Basically sugar vs water. OG - FG = ABV
  • Final Gravity

    1.016

    The Final Gravity is the specific gravity measured at the completion of fermentation. Basically sugar vs water. OG - FG = ABV
  • ABV

    3.1%

    Alcohol By Volume. How much alcohol is in the beer, the higher the drunker you get! This one the math and gravities were a little off.
  • Pilsner (2 Row) Ger (2.0 SRM)

    8lbs

    German base for Pilsners and Bohemian Lagers
  • Caramunich I (Weyermann) (51.0 SRM)

    8oz

    German crystal malt. Adds maltiness, flavor, color and aroma.
  • Caravienne Malt

    8oz

    Light Belgian crystal malt. Used in light Trappist and Abbey style Belgian ales.
  • Hallertauer Mittelfrueh [4.00 %]

    2oz at 60min.

    Used for: Continental Lagers, German Ales/Lagers, US Lagers Aroma: Pleasant, assertive, mild herbal aroma
  • Saaz [4.00 %]

    1oz at 1min

    Used for: Pilsners and Bohemian style lagers Aroma: Delicate, mild, clean, somewhat floral -- Noble hops
  • Yeast

    California Ale (White Labs #WLP001)

    Best For: American Style Ales, Ambers, Pale Ales, Brown Ale, Strong Ale Notes: Very clean flavor, balance and stability. Accentuates hop flavor Versitile - can be used to make any style ale.
  • Whirlfloc

    .5 Tablet

    Used to clear up the beer.
  • Gelatin

    .5 packet

    Used to clear up the beer. Dropped after secondary, before cold crashing.
  • IBU

    62.8

    International Bittering Units. The measurement of bitterness of the beer ranging from 0 to 100, where 100 is super hoppy.
  • SRM Color Scale

    9.7

    Number guide to beer color, 0 - 40 Yellow into Black
    color guide
  • Finial Amount

    5 Gallons

    The finial amount of beer I got at the end of the whole brewing process

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Müsingen

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The best part about brewing this beer was my good buddy Andy Muns came over and actually he's the reason the beer is called Musingen. We figured it's a German beer and he's German and this was his first time brewering so we just named the beer after him.

McAwesome

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Dr. October

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Silk

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San Diego Mud

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Beyond Blond

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