Steinbier

[dontblake]

Anybody ever make steinbier the traditional way - using heated rocks?
We're looking to make some next weekend and are looking for any pointers.
Thanks

[Elbone]

Great video

IIRC, they wrapped the granite pieces with stainless steel wire and left a big loop for carrying. The compressed air to blow off the ashes seems like a good idea as well.

[BadRock]

The Fort Collins Brewery did one recently, they posted photos on their FB page....



http://photos-d.ak.fbcdn.net/hphotos-ak-snc1/hs224.snc1/7117_177128399923_27393329923_3840268_745194_n.jpg

http://photos-a.ak.fbcdn.net/hphotos-ak-snc1/hs204.snc1/7117_177128414923_27393329923_3840270_4296085_n.jpg
http://photos-g.ak.fbcdn.net/hphotos-ak-snc1/hs204.snc1/7117_177128429923_27393329923_3840271_3452969_n.jpg






http://www.facebook.com/pages/Fort-Coll ... 7393329923

[Junket]

Made a 6 gallon Steinbier on New Year's Eve. Used some pieces of granite heated in my barbeque. The rocks were nice and hot as I mashed and sparged, but by the time I was ready to boil and put the rocks to use, I didn't have enough fuel to keep the temp up really high - I was stuck around 300F. Fortunately, I was still able to get some nice carmelization on the rocks, so the process should affect the flavor somewhat. And of course the deer came by to check things out.

[captain carrot]

We did a stone brew using JZ's brown porter recipe.

I modified a grease drum to heat the rocks over the wood fire. There's a hole on the other side to toss the wood in.



I welded a couple of pieces of angle onto the tips of a fireplace log tool to handle the rocks. We added one stone at a time to mantian boil for one hour.



Suspended from a piece of rebar into the wort is a fryer basket. This way you can dump the basket full of cooled rocks and start over.



Try to find fist sized stones or smaller. Larger ones take too long to heat up.

[Reposado]

I know that this is somewhat of an older post, but I've been wondering about brewing up a Steinbier too. Isn't the point of this style, however, to take the caramelized rocks from the boil and place them into the fermenter after the boil, so that those caramelized flavors leech back into the beer during fermentation?

Those of us still fermenting in glass carboys may have a problem with that, not to mention that some of those rocks in the pics and videos were pretty damn big!

Hmmm, maybe it's time to borrow Weenie Boy's conical...