- Recipe Type
- Partial Mash
- Yeast
- WLP029 German Ale/Kolsch
- Yeast Starter
- 800ml with .17lb LME & one packet yeast
- Batch Size (Gallons)
- 5 USG
- Original Gravity
- 1.054
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 1 hour
- IBU
- 20.1
- Color
- 5.2 SRM
- Primary Fermentation (# of Days & Temp)
- About 21 days
- Tasting Notes
- Clean, lager-like balance betweenmalts/hops with a little tartness on the finish. Ver
3lbs) Bohemian pilsner malt
3lbs) German wheat malt (Weyermann's)
12ozs) Flaked oats (Briess)
4ozs) Carared (Weyermann's)
4ozs) Acidulated malt (Weyermann's)
4ozs) Rice hulls
3lbs) Pilsner LME (Briess)
1/2) Whirlfloc tablet
.6oz) Unsulphured gold molasses
1.3ozs) Honey
.65oz) Magnum hops @ 60 minutes
.60oz) Haulertauer @ 3 minutes
1oz) Czech Saaz @ 3 minutes
*****************************
Style: (BS2)- specialty Beer
Est OG-1.061
Actual OG- 1.054
Est FG- 1.015
Actual FG- 1.010
IBU- 20.1
Est ABV- 6.1%
BIAB, Medium body, batch sparge
Ale, single stage
****************************
I made a starter of 800ml out of the odd .15lb of LME in the jug for one packet of WLP029 yeast. With that finished & cold crashed, brew day commenced. Crushed the grains & added the rice hulls. I added them, thinking the oats might gum things up a bit? I used a 5 gallon nylon bag in my 5G SS BK/MT to hold the 7.5lbs of crushed grains. 2.25 to 2.5 gallons of spring water was heated to 155F before stirring in the grains. Covered & wrapped in quilted hunting coat to hold mash temp for 1 hour mash. Heated 1.5 gallons spring water in another kettle to 168F for the dunk(read batch) sparge. Drained grain bag & pressed out as much wort as possible. Stretched grain bag over lip of sparge kettle to stir well & let soak 10 minutes. Wort then got a 7 minute saccharification rest mentioned in BS2 @ that temp. Strained sparge into main wort & heated on HIGH to a boil. Got about 1/2 gallon hot break right before the boil that didn't last long.
Add bittering hops & start timer @ 1 hour. @ 15 minutes left, add 1/2 Whirlfloc tablet. @ 3 minutes left, add the Haulertauer & Czech Saaz. At flame out, add the 3lbs LME & stir well, but off the heat source! Chill in ice bath down to 75F. Strain into clean, sanitized fermenter & top off to 5 gallons recipe volume with jugs of spring water that chilled in the fridge a day or two before brew day. This adds oxygen & brings temp down some 120 degrees to 65F or so. Happens so fast, it can give a nice little cold break as well. Stir roughly 5minutes to mix wort & water, also aerate a little more. Take hydrometer sample in clean, sanitized tube/hydrometer & note reading. This is your OG. Decant excess liquid from starter, leaving just enough to swirl up the yeast. Pour yeast into primary fermenter, along with hydrometer sample if everything was indeed clean & sanitary. Seal up fermenter, adding airlock filled with Starsan to the line on the side. Ferment temp was 65-69F, typically 68F.
Allow to ferment about 21 days, or until a stable FG of 1.010 is had. It should be settling out nicely by this point. Weigh out molasses & honey in clean, sanitized cup or the like, thinning with a little wort to make it pourable. Add to primary fermenter & allow to ferment out a second time. Then prime to 2.3 Vco2 with 3.73 ounces Dextrose (corn sugar) dissolved in 2C water boiled for a couple minutes. Cover & cool. Sanitize bottling bucket & use sanitized tubing on sanitized primary spigot (if used) to rack beer into bottling bucket. Tubing around the bottom of it will induce a swirl. Add priming solution now while column of beer is rising.
I got some 53.5-12ounce bottles from this batch straining the hop/grain gunk out of the chilled wort going into primary. Let them sit at room temp 3-4 weeks before 2 weeks fridge time. The two weeks in the fridge simulates lagering time, which I don't have the equipment for. Here's a pic of it in the glass;
3lbs) German wheat malt (Weyermann's)
12ozs) Flaked oats (Briess)
4ozs) Carared (Weyermann's)
4ozs) Acidulated malt (Weyermann's)
4ozs) Rice hulls
3lbs) Pilsner LME (Briess)
1/2) Whirlfloc tablet
.6oz) Unsulphured gold molasses
1.3ozs) Honey
.65oz) Magnum hops @ 60 minutes
.60oz) Haulertauer @ 3 minutes
1oz) Czech Saaz @ 3 minutes
*****************************
Style: (BS2)- specialty Beer
Est OG-1.061
Actual OG- 1.054
Est FG- 1.015
Actual FG- 1.010
IBU- 20.1
Est ABV- 6.1%
BIAB, Medium body, batch sparge
Ale, single stage
****************************
I made a starter of 800ml out of the odd .15lb of LME in the jug for one packet of WLP029 yeast. With that finished & cold crashed, brew day commenced. Crushed the grains & added the rice hulls. I added them, thinking the oats might gum things up a bit? I used a 5 gallon nylon bag in my 5G SS BK/MT to hold the 7.5lbs of crushed grains. 2.25 to 2.5 gallons of spring water was heated to 155F before stirring in the grains. Covered & wrapped in quilted hunting coat to hold mash temp for 1 hour mash. Heated 1.5 gallons spring water in another kettle to 168F for the dunk(read batch) sparge. Drained grain bag & pressed out as much wort as possible. Stretched grain bag over lip of sparge kettle to stir well & let soak 10 minutes. Wort then got a 7 minute saccharification rest mentioned in BS2 @ that temp. Strained sparge into main wort & heated on HIGH to a boil. Got about 1/2 gallon hot break right before the boil that didn't last long.
Add bittering hops & start timer @ 1 hour. @ 15 minutes left, add 1/2 Whirlfloc tablet. @ 3 minutes left, add the Haulertauer & Czech Saaz. At flame out, add the 3lbs LME & stir well, but off the heat source! Chill in ice bath down to 75F. Strain into clean, sanitized fermenter & top off to 5 gallons recipe volume with jugs of spring water that chilled in the fridge a day or two before brew day. This adds oxygen & brings temp down some 120 degrees to 65F or so. Happens so fast, it can give a nice little cold break as well. Stir roughly 5minutes to mix wort & water, also aerate a little more. Take hydrometer sample in clean, sanitized tube/hydrometer & note reading. This is your OG. Decant excess liquid from starter, leaving just enough to swirl up the yeast. Pour yeast into primary fermenter, along with hydrometer sample if everything was indeed clean & sanitary. Seal up fermenter, adding airlock filled with Starsan to the line on the side. Ferment temp was 65-69F, typically 68F.
Allow to ferment about 21 days, or until a stable FG of 1.010 is had. It should be settling out nicely by this point. Weigh out molasses & honey in clean, sanitized cup or the like, thinning with a little wort to make it pourable. Add to primary fermenter & allow to ferment out a second time. Then prime to 2.3 Vco2 with 3.73 ounces Dextrose (corn sugar) dissolved in 2C water boiled for a couple minutes. Cover & cool. Sanitize bottling bucket & use sanitized tubing on sanitized primary spigot (if used) to rack beer into bottling bucket. Tubing around the bottom of it will induce a swirl. Add priming solution now while column of beer is rising.
I got some 53.5-12ounce bottles from this batch straining the hop/grain gunk out of the chilled wort going into primary. Let them sit at room temp 3-4 weeks before 2 weeks fridge time. The two weeks in the fridge simulates lagering time, which I don't have the equipment for. Here's a pic of it in the glass;