Kolsch

It’s been several years since I’ve brewed a Kolsch and the last time I don’t think I had my temperature control dialed in which makes this a really tough beer to make well. I plan on fermenting this @ 60 degrees and then doing a diacetyl rest @ 65-68. The tettnang hops I have are only a year old, but the AA are really low. I’ve adjusted by using more, but I hope it works out okay. Kolsch is a great spring-summer transition beer. I haven’t cared for the Wyeast Kolsch yeast. I’ve heard many commercial brewers use the German Ale yeast instead with great results which is what Imperial Kaiser is. I will fine with gelatin as this yeast tends to not floc out well. Cheers!

OG – 1.045
FG – 1.012
ABV – 4.4%
IBU – 26
SRM – 2.6

German Pils (Best) – 8 lbs. (91.4%)
German Wheat – 8 oz. (5.7%)
German Vienna – 4 oz. (2.9%)

90 minute boil
Magnum (11.8%) – 0.4 oz. @ 60
German Tettnang (1.3%) – 3.00 oz. @ 20

Imperial Kaiser yeast

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Soul Glo IPA 3

The last hazy NE IPA with Nelson, Galaxy and Citra came out perfectly. I’m not sure what I would change on it. The yeast, the early first dry hop, the amount of oats and wheat, all work out incredibly well. I would love to remake the same beer, however Nelson Sauvin hops are impossible to source right now so we’re gonna switch out the hops for some newish varietals and see what happens. The only thing I’m going to change is the ABV. Gonna come down a bit from 7.5% to about 6.3% (roughly) depending on how the efficiency goes tomorrow. I’m not anticipating this will be as tropical and juicy as the last one partially because the AA levels are a little lower for these hops (besides Equinox). I think it will be a good variant on the original Soul Glo IPA’s.

OG – 1.057
FG – 1.011
ABV – 6.2%
IBU – 38
SRM – 4

2-Row – 7.25 lbs (61.7%)
White Wheat – 2.25 lbs. (19.1%)
Flaked Oats – 1.75 lbs. (14.9%)

Magnum – 1 oz. @ 60
Mandarina Bavaria – 2 oz. @ end (25 minute hop stand)
Hull Melon – 2 oz. @ end (25 minute hop stand)
Equinox – 1 oz. @ end (25 minute hop stand)
Mandarina Bavaria – 1 oz. @ dry hop 1 (after 3 days)
Hull Melon – 1 oz. @ dry hop 1 (after 3 days)
Equinox – 0.5 oz. @ dry hop 1 (after 3 days)
Mandarina Bavaria – 1 oz. @ dry hop 2
Hull Melon – 1 oz. @ dry hop 2
Equinox – 0.5 oz. @ dry hop 2

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Spring Training Pale

As we begin to enter into slightly longer days and spring training is in full swing, it’s time to start making some spring transition beers to celebrate this great time of year. My two favorite pales right now are Melvin Hubert MPA and Barley Brown’s Handtruck. Both light on the malt body and heavy on the hop flavor and aroma, these are ideal pales in my mind. Maybe because they’re more like IPA’s with slightly lower alcohol. Can’t lose with the Simcoe, Mosaic, Citra combo.

Cheers to spring!

OG – 1.054
FG – 1.012
ABV – 5.4%
IBU – 42
SRM – 6.3

2-Row – 8.5 lbs.
White Wheat Malt – 1 lbs.
Munich – 12 oz.
Caramel 30 – 8 oz.

Magnum – 0.50 oz. @ 60
Citra – – 0.5 oz. @ 10
Mosaic – 0.5 oz. @ 10
Citra – 0.5 oz. @ 5
Mosaic – 0.5 oz. @ 5
Mosaic – 2.00 oz. @ End (25 minute whirlpool)
Citra – 2.00 oz. @ End (25 minute whirlpool)
Simcoe – 1.25 oz. @ End (25 minute whirlpool)
Mosaic – 2.00 oz. @ Dry Hop
Citra – 2.00 oz. @ Dry Hop
Simcoe – 1.25 oz. @ Dry Hop

Imperial A-07 Flagship

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Hipster Patersbier

I saw an ad a few weeks ago from Allagash for a “hoppy table beer” and that got my mind going. I love low-alcohol beers like Belgian table beers and English Milds and it’s a perfect idea for spring time so I drafted a recipe using some new hop varieties that I have in the freezer. Going for a punchy, piney hop character with a dry and spicy Belgian finish.

I’ve been brewing fairly simple beers for a while. Not trying to do anything fancy or that creative, just make solid beers. Simple is usually better when you want to make a beer you enjoy! But it’s my birthday so I’m gonna get a little crazy. And by crazy I just mean using combinations of things I’ve never used. It’s really unknown how these hops will mesh with each other or this particular yeast. Time will tell!

OG – 1.042
FG – 1.011
ABV – 4.2%
IBU – 22
SRM – 3.3

German Pils – 4.75 lbs.
Red wheat – 2.5 lbs.
Oats – 1 lbs.

Magnum – 0.25 @ 60
UK Jester – 0.75 oz. @ 20
Hallertau Blanc – 2 oz. @ end (25 minute hopstand)
UK Jester – 1 oz. @ end (25 minute hopstand)
Chinook – 0.5 oz. @ end (25 minute hopstand

Hallertau Blanc – 2 oz. @ dry hop
UK Jester – 1 oz. @ dry hop
Chinook – 0.5 oz. @ dry hop

Wyeast 3944-Belgian Witbier

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Soul Glo NE IPA 2

I had a lot of success on the last version of┬áNE IPA, plus the NE Pale version I created earlier in the year. The last time wasn’t as hazy as the first because all that was available was golden wheat malt rather than white wheat malt and the difference was remarkable! This time I’ve got the white wheat, a lot of oats, London III yeast, and will have an early dry hop. All of the elements of a cloudy, tropical IPA.

I’ve got two new tools to work with this brew. First, I’ve got a grain mill! Finally can control the crush of my own grain and store it at home. Goodbye lousy homebrew shop grain mill! Second, I’ve got an oxygen diffusion stone so I’ll be able to pump some pure O2 into the wort before fermentation. I can’t wait to see the difference that makes.

OG – 1.066
FG – 1.013
ABV – 7.1%
IBU – 36
SRM – 4.7

2-Row – 8 lbs.
White Wheat – 3 lbs.
Oats – 2 lbs.
Wheat flour – 4 oz. @ 5 minute left

Magnum (11.8%) – 1 oz. @ 60
Galaxy – 2 oz. @ End (25 minute whirlpool)
Nelson Sauvin – 2 oz. @ End (25 minute whirlpool)
Citra – 1 oz. @ End (25 minute whirlpool)

Galaxy – 1 oz. @ Dry Hop 1 (after 3 days of fementation)
Nelson – 1 oz. @ Dry Hop 1
Citra – 1 oz @ Dry Hop 1

Galaxy – 1 oz. @ Dry Hop 2 (after complete/5 days)
Nelson – 1 oz. @ Dry Hop 2
Citra – 1 oz. @ Dry Hop 2

2L Starter of London III Ale Yeast

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English Mild

Ex Novo Brewing makes an incredible English Mild called “Where the Mild Things Are” that weighs in at just 3.5% and has a ton of wonderful flavor. To be honest, I have NO idea what they use or how to make a mild. I read up on the style quite a bit and have mostly deferred to a homebrewer that has much experience making English style beers. I haven’t adjusted this that much. I thought since it was so good for him I’d start here and make adjustments to fit my taste in the future.

OG – 1.041
FG – 1.013
ABV – 3.8%
IBU – 18
SRM – 23

Maris Otter (floor malted) – 6.5 lbs (79.3%)
UK Crystal 62-72 – 11.2 oz. (8.5%)
UK Extra Dark Crystal – 6.4 oz. (4.9%)
Chocolate – 4.8 oz. (3.7%)
Brown – 3.2 oz. (2.4 %)
Black – 1.6 oz. (1.2%)

Magnum – 0.25 oz. @ 60
EKG – 0.75 oz. @ 15

Wyeast 1968-London ESB Ale

UPDATE: Jan. 15th. Beer is in the keg and carbonate. Drank the first few pints tonight and this is a fantastic beer. Not sure there is anything I would change here. A perfect, rich and toasty, low alcohol winter beer.

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Oatmeal Stout 2

Last year I made a very nice Oatmeal Stout for winter drinking and wanted to make another one slightly stronger and with a better base malt. I ended up changing the yeast from London III to West Yorkshire simply because of availability and I’m really happy with how this came out. I’m not sure I would change anything.

I also added an extra pound of oats as I have been reading that it’s difficult (impossible?) to perceive a more creamy mouthfeel from oats until it hits at least 18% of your grain bill. And I’ve gotta say, this is one smooth and creamy beer. More so than last years version. I’m very happy with this!

OG: 1.061
FG: 1.015
ABV: 6.1%
IBU – 27
SRM – 44

Maris Otter (Floor malted) – 7.5 lbs. (57.7%)
Flaked Oats – 3 lbs. (23.1%)
Chocolate malt – 11.2 oz. (5.4%)
C-80 – 8 oz. (3.8%)
Victory – 8 oz. (3.8%)
Roasted Barley – 6.4 oz. (3.1%)
Caraffa Special III – 6.4 oz. (3.1%)

Magnum – 0.5 oz. @ 60
EKG – 1 oz. @ 15

Wyeast 1469-West Yorkshire Ale – 2L starter

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