Last Updated on Sunday, 4 April 2010 06:32 Written by admin Saturday, 6 February 2010 09:55

Description:
First, let’s look at the style. A Kolsch has starting gravity of 1.040 to 1.046, IBUs of 20-30, and SRM of 3.5 to 5. The Zymurgy description of a Kolsch is: Pale gold. Low hop flavor and aroma. Medium bitterness. Light to medium body. Slightly dry, winy palate. Malted wheat okay. Lager or ale yeast or combination of yeasts okay.

Malts can be U.S. or continental, including a fraction of wheat malt if desired. Hopping should be continental noble hops. The yeast is the tricky part, as to my knowledge there is no available Kolsch yeast. The Goose Island Brewery in Chicago brews a Kolsch using a Kolsch yeast from Germany. The Free State Brewery in Lawrence, Kansas, brews a Kolsch using Wyeast “European” ale. This yeast is suggested by Fred Eckhardt. I’ve used the yeast from time to time and think it’s a great yeast, so use this in preference to any generic ale yeast.
Ingredients:

* 6 pounds, U.S. 2–row malt
* 1 pound, Vienna malt
* 1 pound, wheat malt
* 1/4 pound, light crystal malt (10 L.)
* 1 ounce, Hallertauer (2.9% alpha) (60 minute boil)
* 1 ounce, Hallertauer (30 minute boil)
* 1/4 ounce, Tettnanger (3.8% alpha) (15 minute boil)
* 1/4 ounce, Tettnanger (2 minute boil)
* Wyeast European ale yeast

Procedure:
I’m assuming 80% extraction efficiency. The hop schedule broadly follows the German method, and you can substitute Perle or Spalt, and mix and match however you want.

Following Fred Eckhardt’s description of Widmer’s mash sequence, mash in at 122 degrees F and hold for 30 to 45 minutes, and then raise to 158 degrees F for starch conversion. Following conversion, raise to 170 degrees F for mash out and hold for 10 minutes.

Primary fermentation should be done in the mid-60s. This beer benefits from cold-conditioning, so rack to secondary and “lager” at 40 degrees for a couple weeks.

Last Updated on Sunday, 4 April 2010 06:32 Written by admin Saturday, 6 February 2010 09:54

Description:
Here is an extract recipe for a Kolsch brew. I’m real happy with it, and I have several people to thank for this one. Being the dunderhead that I am, I have forgotten some names (most notably the fine brewer up in Alaska who assisted with my Kolsch yeast questions). It is based on the recipe found in Papazian’s “The Complete Hombrewer’s Companion” (I think that’s the title), except for different malt counts and yeast and fermentation.
Ingredients:

* 6.00 lb. Light Dry Malt Extract
* 0.25 lb.lb. Wheat
* 0.50 oz. G. Northern-Br. 6.9% 75 min
* 0.75 oz. American Spalt 4.0% 15 min
* 1.25 oz. G. Hallertau 3.1% 15 min
* 0.50 oz. Czek Saaz 3.5% dry hopped
* 0.50 oz. G. Hallertau 3.1% dry hopped
* 1 teaspoon of Irish Moss
* Kolsch Wyeast

Procedure:
The .25lb. crushed wheat grain was placed in a grain bag, put in the cold water (2.5 gallons), and raised to 165 degrees where it steeped for 10 minutes. I then raised the it to a boil, added the boiling hops (the Northern) and the DME. After 60 minutes I added the flavor hops (.75 oz. of the spalt and 1.25 oz. of the Hallertau) and 1 teaspoon of Irish Moss. I then let this boil for 15 minutes (75 minutes total).

I then put in my primary and added the Kolsch Wyeast (liquid, natch). This is an interesting yeast. I let it ferment at around 62-64 for about 1 1/2 weeks, until it seemed just about done. I then threw it into the fridge at 42 degrees for about 2 weeks. When I took it out, the yeast appeared upset by the sudden temperature change and it fermented rather energetically for about 1/2 day or so, and then it slowed down. I toook a specific gravity and it was 1.08. Done. (I screwed up the starting gravity. Ooops).

I primed and bottled. Let it sit for two weeks, then placed it in the fridge. Let it sit in teh fridge about 1 week before drinking, and MMMMMMMMMMMM…..good stuff.

Last Updated on Sunday, 4 April 2010 06:32 Written by admin Saturday, 6 February 2010 09:46

Description:
Here’s a BW I made recently. It hasn’t been entered in competition because I think it’s still too young, but friends who tasted it think it’s pretty good. This is my third or fourth try at this style with this basic method. I haven’t decided yet whether I like this one better than the previous effort, but it’s close, anyway.

Final result has medium-low carbonation and a complex malt-hops nose. The malty sweetness is balanced by the agressive hopping level, and high hop flavor.

You could probably pump up the gravity of this another 8-10 points (and thus the alcohol by another 1% or so) by adding a pound of sugar, with no deleterious flavor effects.
Ingredients:

* 10lbs DWC(DeWolf-Cosyns Belgian) Pilsener malt
* 8 lbs DWC Pale malt
* 1.5lbs DWC CaraVienne malt
* 0.1lbs Roasted Barley
* 0.5lbs DWC (Belgian) Munich malt
* 2 oz Northern Brewer pellets (9%) 60 min
* 1 oz BC Kent Goldings plugs (5%) 30 min
* 1/2oz BC Kent Goldings plug (5%) 15 min
* 1/2oz BC Kent Goldings plug (5%) 5 min
* 1/2oz Fuggles plug (4.3%) 5 min
* London ale yeast

Procedure:
Mash schedule:
Mash-in with 10qts @ 42C for a strike temp of 39C
20 minute beta-glucan rest
Add 10 qts at 100C (boiling) to raise to 62C (aiming for 60C),
30 min. beta-amylase rest
Add 6 quarts @ 100C to raise to 67C (aiming for 70C)
1:15 alpha-amylase rest

Take first runnings (drain all liquid from mash tun without adding any further sparge water(*)) to get about 4-4.5 gallons @ 1.080. Boiling down to 3 gallons will give an OG of 1.105 – 1.120.

Whirlpool, let settle for 15 minutes and siphon through counterflow chiller with aerating cane on end.

Pitch yeast slurry from a previous batch of Mild (probably YeastLab London Ale (it’s a long story)). (By the way, this is my favorite way to pitch *enough* yeast for a barleywine.) Fermentation was active in 2 hours. Primary was about 2 months @ 65-70F, and dropped from 1.105 to 1.038.

Rack into secondary and add 1 oz of EKG plugs for dry hopping.

Bottle about 1 month later. Added new yeast, but no priming sugar.

(*) You can (I did) add more hot water to the remaining mash, and sparge out about 7 gallons more wort to make a Bitter at about 1.045.

Last Updated on Sunday, 4 April 2010 06:32 Written by admin Saturday, 6 February 2010 09:43

Description:
I made a batch of this about a year ago and it was so good that I’ve got two batches of it running in tandem. This has a nice balanced flavor.

Ingredients:

* 12 pounds, dry pale malt extract
* 1/2 pound, honey
* 1 pound, dry light malt extract
* 1-1/2 pounds, corn sugar
* 2 ounces, Chinook boiling hops (13.2 alpha)
* 2 ounces, Cascade boiling hops (5.5 alpha)
* 2 tsp., Irish moss
* 2 ounces, Fuggles hops (finish)
* 2 tsp., Sparkeloid
* champagne yeast

Primary Ferment: 7 months
Procedure:

Boil malt, boiling hops, and corn sugar in 1-1/2 gallons water for about 1 hour. In last 30 minutes add Irish moss, Fuggles, and sparkeloid. Add to 3-1/2 gallons cold water in fermenter. Pitch yeast and ferment about 7 months. Bottle and age.

Last Updated on Sunday, 4 April 2010 06:32 Written by admin Friday, 29 January 2010 09:12

The following values represent the amount of calories in a 4 ounce glass of wine.