2008 BKB Spring Brew Brainstorm
I'm game for the exchange.
Also, are we all using an "official" recipe or using our own. I think we should use one recipe and if anyone makes any changes, post what it was so we can keep track of differences.
DC
For those wanting to use Ale yeasts I went to brew your own and checked out their ales yeasts that seem to come close to what is needed for this style.
Here's the list. Any comments by those who have used these yeasts is appreciated.
Fermentis US-56: Dry yeast: Medium Floc: 77% Atten: 59 to 75 degrees fermentation temp: clean mild flavor
Wyeast german ale 107: Liquid yeast: Low Floc: 73-77% Atten: 55-68 degrees.
White Labs wlp029: Liquid: very high Floc: 72-78% atten: 65-69 degrees. Super clean lager like ale yeast.
Muntons Premium Gold: Dry: High Floc: Hight Atten: 57-77 degrees
Muntons standard: Same as Premium.
Safale S04: Dry High Floc: 79% Atten: 59-75 degrees .
I'm leaning to using the WLP029, though i usually use dry yeasts due to costs.
Comments?
DC
Okay, so we have three good recipes. We could put them together, or we could pick one, or we could do all three. I believe one is AG, one is Partial, and one is Extract.....To keep this from going on for another few days, we should pick a recipe, or pick to all three, or whatever we do.
Please vote your preferred method of brewing, and preferred recipe out of the three we have. We can always convert what we need.......
Exchange Program Interest
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Thirsty
Brewchez
Ricka182
Brewluva
Quadrupel
Skervy
brewskinewbski
Bull
deafcone
i think we should tweak/combine a recipe as a group in one form we can develope the others after
I agree. Keep it simple also as not everyone can find 3 different yeasts.
I have been looking at recipes on different sites and most have just the pilsen dry or liquid malt, a little wheat malt, and carapils.
One problem I might have is the cold conditioning. I don't have a fridge to store a carboy in. Only method I might be able to use is to put carboy in cooler with icewater but that wouldn't be very stable as far as I know. Any ideas? It's too cold outside to put out (39 below windchill right now but usually between 20 degrees for highs and much lower for lows here for a while).
Also I am looking at using WL029 yeast or S-04.
DC
I agree to go with one recipe. Those were just some thoughts.....I'm also looking at using the WLP029 for yeast, as it easier for me to keep at warmer temps than cooler, which is required by WL. The Wyeast has to be kept much cooler to properly ferment.
How does this sound??....nothing special or personal..
6 Lbs Pils malt extract
1 Lb Wheat malt extract
.5 Lb Carapils
.5 Lb Munich
1oz. Spalt at 60
.5 oz Hallertau at 30
.5 Oz Hallertau at 15
Irish Moss at 20
Standard procedure - 60 minute, 3 gallon boil, top off to 5, cool and pitch WLP029.
Tha above will give us a Kolsch with 21 IBUs, 7 SRM, and 7% ABV. Only the alcohol is a bit higher, I don't see any problems though.....
any thoughts?
I'd prefer to have a mostly extract recipe to use, but would like it to be a little closer to the traditional style if possible. Less ABV and no hops added after the 30 min mark than the one you posted, ricka.
If we can't find something like that, I'll go ahead and use that one though.
to get us more into the style range in abv and color, i'd consider changing the wheat LME to 0.5lb of wheat grain
and i agree with quadrupel remove the 15min hop addition but kick the 30 min up to 1oz
as far as the type of hops used, we will prob have the same issues that we did with the last comm. brew in finding what we want, so we might want to be flexible as to what type we can use.
Agreed about hops, although I wasn't here for those other comm. brews, I've already had to alter my first two recipes with alternate hops due to the shortage, so I'm sure the same would go for this.
Will probably be a few weeks before I can boil my wort for this one so I have some time to look around for what I need, hopefully I'll be able to find them.
Those changes to the recipe sound good to me, the changes would result in this overall:
6 Lbs Pils malt extract
.5 Lb Wheat malt
.5 Lb Carapils
.5 Lb Munich
1oz. Spalt at 60
1 oz Hallertau at 30
Irish Moss at 20
Standard procedure - 60 minute, 3 gallon boil, top off to 5, cool and pitch WLP029.
How long would the suggested steep time on the grains be?
KyNGmedic wrote:
This will be my base recipe that I came up with based on the info I received and a little personal preference.
5.5gal Traditional Kolsch
8.25 # Pilsner Malt
1.5 # Wheat
0.5 # Munich
1 oz Spalt 60min
0.5oz Spalt 40min
1tsp. Irish Moss 15min
1 capsule Servomyces 10min
Wyeast 2565 Kolsch Yeast
Mash @ 147F all grains single infusion for 60-90min depending on pH of mash and iodine test for conversion.
Sparge slowly @ 170F for 45-70min
Boil Time: 60 min
Follow above hop additions.
Cool and pitch yeast @ appropriate temp for yeast, 60F for Wyeast.
Allow primary ferment 4-7days or till activity/ attenuation is complete.
Rack beer to secondary and lager @ 41-50F for 30days or longer.
Addition of lager yeast during kegging for me along with appropriate level of DME to keg condition for 4weeks @45F.
I will run this through Promash to crunch the numbers. Please if this is a good start, will someone convert to an extract. I recommend the Alexanders pale or Williams Gold Extract for the base. The wheat could be extract or partial mashed with the munich.
I just Looked up Jamil Zainasheff's award winning kolsch recipe. Very close but has
9# german pils
1# munich
.5# wheat malt
.9oz tettnager 60
.4oz tettnanger 5
I like the lower amount of wheat malt just to keep it clear. I have brewed some of Jamil's recipes before, they are not complex, but his technique is so good he makes consistantly perfect beer. Just a suggestion.
I also got a kolsch in a beer exchange a few months ago and the guy used kaffir lime leaves at the end of the boil. It tasted rather perfumy, but if we all make the same recipe, maybe we could consider a personal twist option as well?