Miscellaneous Musings: CO Kitchen Brew Goes Local

I'm happy to report that I finally found a local homebrew shop that sells the full line of malts from Colorado Malting Company.

Boulder Fermentation Supply is my new home for these great local grains. Since they only recently opened up, this is my way of giving them a quick shout-out. I love supporting local businesses, and now I can support two of them at once (three, if you count the fact that BFS shares its space with a bike repair shop). From here on out, you'll see a lot of Colorado grains showing up in my brews.

Several of the CMC grains are quite unique. So much so, that their catalog has thrown my 2014 brewing plans a curve. It's led me to amend a 2014 brewing calendar that was drawn up months in advance (I'm a little OCD. Just ask my fiance.).

With malted Amaranth, Red Proso Millet (in base, crystal and chocolate, no less), Teff, Sunflower and Buckwheat on the menu, in addition to Cottonwood Smoked Malt, I'm officially open to recipe suggestions. Any ideas as to what to use all these in? I'm open to all of them! Please drop me suggestions via this blog or @cokitchenbrew on Twitter.

Until next time, happy brewing.

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In the Fermentor: Bohemian Kölsch

Being a brewer on a budget, I don't have an extra fridge to lager in. That poses a bit of a problem, because I love a good Pilsener on a hot Summer day. To my palate, the closest style to Pilsener in the ale department is a German Kölsch . To that end, I've wedded a Bohemian Pilsener influenced recipe with a Kölsch yeast strain to create my Bohemian Kölsch pseudo-lager. I realize that the finished product won't be as clean, crisp and clear as a traditional Pils, but I'm hoping to come close. I want a full five gallons of this beer. Since my kitchen setup isn't conducive to five gallon all-grain batches, I've taken the partial-mash approach. I've also thrown in a bit of Irish Moss toward the end of the boil to help with clarity. Here's the five-gallon recipe: Grains: 3.5 lbs German Pilsener 8 oz Munich 8 oz Crystal 10L 4 oz CaraPils Hops: 1 oz Saaz: First Wort Hopping 0.5 oz Merkur: 60 min 1 oz Saaz: 7 min Extras: 3 lbs Pilsen ...

Out of the Bottle: Porter vs Porter

My Beer My attempt to clone Samuel Smith Taddy Porter is ready to pour. For a change of pace, I've picked up a 4-pack of the real deal to compare and contrast against my efforts. Since I'm not exactly an impartial judge, my girlfriend agreed to blind taste test the two beers side by side in identical, unmarked glasses. I've mixed her notes in with mine. First off, I must say that the beers look remarkably similar. Taddy pours with a slightly larger head, but the beers share the same deep garnet hue. Mine has a bit more carbonation going on. Both beers have good head retention and leave some lace behind. My girlfriend's first comment was that my beer was very similar, but finished quicker than the Samuel Smith. She also noted that the Samuel Smith is slightly more bitter, with more depth of flavor. The first thing I noticed was that my beer has a more roasted edge and is a bit nuttier. It also lacks the unique dark fruit esters that I sense in all of the Samuel...

In the Fermentor: Grodziskie

I'd never even heard of Poland's Grodziskie, until I read about it in a Zymurgy article. Not content to simply read about the beer, I've decided to go ahead and brew one. Besides, who wouldn't want to try a beer made entirely from Smoked Wheat? I've mostly followed the plan laid out in the Zymurgy article. The Mash schedule and hop addition times are as prescribed. However, I don't have easy access to the Lublin hops used in the magazine brew, or the correct yeast strain. In place of the Lublin hops, I've used Polish Sybilla. The beer also calls for a clean ale yeast. I've turned to White Labs ,Dusseldorf Alt yeast to fill the role. In a few weeks my efforts will be rewarded. Here's the five-gallon brew: Grains: 5 lbs Weyermann Oak Smoked Wheat Hops: 0.75 oz Sybilla (6.4% a.a.): 105 min 0.5 oz Sybilla (6.4% a.a.): 30 min Total Boil Time: 120 min Yeast: White Labs WLP036 - Dusseldorf Alt Mash Schedule: Acid Rest: 100F for 30 min ...

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