In the Fermentor: Pseudo-Pils

Last year's Bohemian Kölsch was a hit, so I figured I'd take a shot this year at a Kölsch/German Pils hybrid. Since I can't lager (which I know I've stated here about a hundred times, sorry), I've used the yeast from my Prohibition Bock and will do a month of cold bottle-conditioning before I pop any beer open. Sticking with tradition, I used a grain-bill of pure German Pils malt, with no specialty grains. Following my Kitchen Brewing blueprint, a Single Decoction Mash gets that little extra maltiness from the grain. Bitterness will be moderate and not quite as forceful as a Bohemian Pils, but the beer should still have a hoppy bite. First Wort Hopping should smooth out the hop flavor.

With the decoction mash, my efficiency for this batch ended up at around 82%. I usually get about 75% with a single-infusion. Therefore, I had to add water to get the gravity down. Here's a 5 1/2 gallon plan, rather than the usual five:

Grains:
9 lbs Weyermann Pilsener

Hops:
1 oz Spalt Select (5.3% a.a.): First Wort Hopping
0.5 oz Merkur (12.4% a.a.): 60 min
1 oz Spalt Select (5.3% a.a.): 7 min

Total Boil Time:
90 min

Yeast:
Wyeast 1007 - German Ale

Mash Schedule:
Protein Rest: 125F for 20 min
Decoction: Heat and Rest ~1/2 of mash at 155F for 20 min followed by a 15 min boil
Saccharification Rest: 149F for 60 min
Mashout: 168F for 15 min

Original Gravity:
1.046
Estimated Final Gravity:
1.011

IBU: 34
SRM Color: 3

Fermentation Schedule:
2 Weeks Primary
2 Weeks Secondary
4 Weeks Cold Bottle Conditioning

Cost: $13 per case
Commercial Equivalent: Avery Joe's Premium American Pilsner: $32
Savings: $19

Comments

In the Fermentor: Flaming Pumpkin

I'll admit that I'm not a huge Pumpkin Beer fan. I didn't have one on my brewing calendar for this year and didn't have my sights set on one for next Fall either. Then my niece came along and threw down the gauntlet. She asked me to brew her a pumpkin beer and I accepted the challenge. I did a lot of reading to see how to best go about using pumpkin in beer. Some people mash it with the grains. Others add it to the brew kettle during the boil. Some add it to the primary or secondary fermentor. The consensus from professional brewers appears to be adding it to the mash, so I took the same approach. The pumpkin was cooked ahead of time by my girlfriend to soften it, convert some of the starch and help release some of its sugars. It then joined the grains in the mash. I really want the pumpkin pie effect here, so I've thrown in all of the requisite spices toward the end of the boil. I've also gone with just enough bitterness to balance the sweetness of the ...

Birthday Brewing: Dark Session Saison

I've been asked to brew all of the beer for my friend's Birthday. It's in mid-August, so I have to get everything going right now . There will be five beers in all: Dunkelweiss, Wit, Saison, Dark Saison and Kölsch. Rather than post all of the recipes at once, I'm going to spread them out into separate posts. My Session Saison and SMaSH Kölsch were already underway before I was asked to brew the other beers. The Dark Saison below is an extension of the Session Saison. I've expanded the original recipe to make a darker beer. CaraMunich Malt adds a little caramel sweetness, while Carafa II brings a light dark chocolate edge to the brew. The rest of the beer is as it was before, with the same hops and yeast. Adding extra grains does push the alcohol content up a bit, but the beer still shouldn't break the 5% ABV mark. I'm anxious to try my two Saisons out side by side and taste the difference that two extra grains can make. For five gallons: Grai...

Out of the Bottle: Insert clever use of the word Wit here

My latest Wit was a hit at my friend's birthday party. He especially liked the beer's citrus components. Others found it to be light and refreshing. I heard no Blue Moon comparisons, which actually made me quite happy. Compared to My Wit's End , this beer is much closer to style. Unmalted Wheat is part of the reason, as there's much less grainy sweetness at work. Instead, the beer is crisp and dry. The bitter orange peel really does its thing. The peel's sharp flavor melds nicely with the sweet orange peel I also used. Coriander pushes the beer's spicy character along. If I were to change anything, it would be to dial it back a notch or two. Some light sourdough aromas round out the flavor and aroma. Despite the relatively low ABV of right around 5.0%, the beer sports a fairly hefty body. Overall, I'm quite happy with this Wit. Next time, I'll hold back on the coriander. Maybe I will even take a shot at a Turbid Mash, which sounds like a great sub...

Colorado Kitchen Brew

Search This Blog