Tiber, thanks for the recipe. I just won first place in Wootown Brewer's competition "Barley Legal 2" for light hybrid ale with this recipe!
Hey, great! Congrats on the win! Glad the recipe worked out for you!
Tiber, thanks for the recipe. I just won first place in Wootown Brewer's competition "Barley Legal 2" for light hybrid ale with this recipe!
Since this is a brew that requires lagering, would a D-rest be needed?
I've also read a number of threads that say closer to 50 degrees is better for a Kolsch style.
So I'm going to be brewing a 10 gallon batch next Saturday. Planning on following the recipe (accounting for efficiency)
One of the 5 gallons will be getting 3 pineapples sliced and diced and put into a sanitized bag while lagering. Not sure how long it will stay in there.
**Update**
Again, not sure if anyone is following this so. Well we ended up around 1.009 for FG which is a good number for me. There were no sulfar smells or anything so did a D-rest for only 3 days then crashed for 2 then kegged. Currently sitting in the kegerator under 30 psi to get carbed up and then let it continue to lager. I wanted to carb it so I can get a feeling of how it ages.
Planning on kegging the other 3.5 gallons this evening with the pineapple. Once the 5 gallons is done carbing, I'll begin carbing this one.
Overall is smells great right now. I'll update later once I'm able to get a taste.
Sounds like it's coming along quite nicely.
just made this recipe and it came out delicious, much better than i anticipated. used wy1007 though just cause i had it on hand and really like it. will try wlp029 next batch. thank you for the awesome recipe
one question...do you think wlp029 is a good choice to try to match Gaffel kolsch or the wyeast a better choice? im looking for the cleaner of the 2 yeast choices.
Any update to how your brew of this recipe went?just picked up all the ingredients today and went with the wlp029 yeast.
gonna brew this tues. ill let you know how it turned out. thanks
I want to try something like this. Is the secondary lager temp a be all end all? I have a kegerator that we store our beer and some extra foods in. Would it be wrong to lager it around 35*F?
update-have been busy so i forgot to respond, the wlp029 batch came out awesome, i like it much better than the previous batch i did which i still liked. i liked it so much i will try it in my next altbier as well. thanks again for a great recipe
I would leave the Munich in, but substitute a small amount of the Pils malt for smoked malt.Hi Tiber ad other folks wo brewed is one,
We'll be brewing a kolsch next weekend and I am currently planning the brew. Your recipe seems very interesting. We are aiming for a super easy drinking beer, around 5%.
We would like however to have a very subtil touch of smokiness in there to add complexity. I understand it is out of style but we are looking for something different. What do you think about replacing the munich for weyermann smoked malt?
No, but that's just my preference. You might find that you'll love it! That's the great thing about homebrewing; you can try just about anything, and you might find that some slight creative tweaks will improve your favorite styles!Do you feel,it would be a good fit in the brew?
Hey Tiber, what was your OG-FG, and your ibu's? If it was in a previous post I apologize, ( I'm using mobile) so if it was in the title I can't see it. Thanks for the recipe!
Option 1: (This is the method I used):
Step Mash:
Strike @ 131F, ramp to 149F over 25 minutes.
Hold at 149F for 30 mins.
Ramp to 152F for 15 mins.
Ramp to 155F for 30 minutes.
Slowly ramp to (and mash out at) 168F for 10 minutes.
In particular, what is the rationale for the low strike temp without a rest at a lower temperature. Are 149,152 and 155 three differing amylase rests
The method I posted is more of a ramp mash. If you want to use more distinct rests with a step mash, I would recommend a 15-20 min rest at 145, then 30 minutes or so at 152, then 10 minutes at 158 before mashing out at 168.
Edit: I posted a brief reply on my phone while on the golf course, but I'll explain in a little more detail now.
Like I said, the method in my original post is more along the lines of a ramp mash. Doughing in at beta glucanase or proteinase temps isn't necessary and is potentially detrimental if too much time is spent at that temperature range with today's fully modified malts. The purpose with my ramp mash schedule is to allow significant beta amylase activity with minimal glucan and protein breakdown. If you can step mash, I would recommend doing that at the temps/times I listed above.
....with a step mash, I would recommend a 15-20 min rest at 145, then 30 minutes or so at 152, then 10 minutes at 158 before mashing out at 168.
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Hey Tiber, I'm considering giving this one a go after having success with your German Pils Recipe, but my question is this.....Is a kolsch more of a way to get a pilsner like beer without the added effort? Does the style stand on it's own, or is it just sort of a quicker turnaround pils? Sorry for my ignorance, I just haven't really had many Kolsch beers.
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