Skip to main content

Kitchen Brewing: Brew Low with Cold Mashing, Part 2

As promised in Part 1, now that we know how to Cold Mash, it's time to brew some beer!

The recipes below are all beers that I've had good luck with. Styles include Oatmeal Stout, Witbier, Dunkelweizen, Mexican Lager and Schwartzbier. I intend to add styles in the IPA realm as I continue experimenting. Hopefully I've provided enough variety to get people started. 

Oatmeal Stout

Grains:
3lbs Simpsons Golden Promise
12oz Fawcett CaraMalt
12oz Flaked Oats
12oz Simpsons Chocolate Malt
4oz Crisp Roasted Barley

Hops:
0.75oz Challenger (6.3% a.a.): 60 min

Total Boil Time:
60 min

Yeast:
White Labs WLP002 - English Ale or
Imperial A09 - Pub

Mash Schedule:
Cold Mash for 12 Hours at 37F 

Original Gravity:
1.015
Final Gravity:
1.005

ABV:
1.31%

IBU: 30
SRM Color: 28

Fermentation Schedule:
1 Week Primary at 67F
2 Weeks Secondary


Witbier

Grains:
2.5lbs Castle Pilsen
1.25lbs Weyermann Pale Wheat
1.25lbs Briess Flaked Wheat
8oz Flaked Oats

Hops:
0.5oz Styrian Golding (3.5% a.a.): 60 min
1oz Styrian Golding (3.5% a.a.): 10 min

Extras:
1oz Crushed Coriander Seeds: 15 min
1oz Bitter Orange Peel: 15 min
1oz Sweet Orange Peel: 15 min

Total Boil Time:
60 min

Yeast:
White Labs WLP400 - Belgian Wit or 
Imperial B44 - Whiteout

Mash Schedule:
Cold Mash for 12 Hours at 37F 

Original Gravity:
1.014
Final Gravity:
1.005

ABV:
1.18%

IBU: 15
SRM Color: 2

Fermentation Schedule:
1 Week Primary at 72F
2 Weeks Secondary


Dunkelweizen

Grains:
2lbs Weyermann Dark Wheat
1.25lbs Weyermann Pale Wheat
2.25lbs Weyermann Light Munich
4oz Weyermann Carafa Special Type 2

Hops:
0.5oz Hallertauer (4.4% a.a.): 60 min

Total Boil Time:
60 min

Yeast:
White Labs WLP300 - Hefeweizen or
Imperial G02 - Stefon

Mash Schedule:
Cold Mash for 12 Hours at 37F 

Original Gravity:
1.015
Final Gravity:
1.004

ABV:
1.44%

IBU: 12
SRM Color: 14

Fermentation Schedule:
1 Week Primary at 69F
2 Weeks Secondary


Mexican Lager

Grains:
3lbs Briess Synergy Select Dehusked Pilsen
1lb Weyermann Vienna
1lb Briess Flaked Corn

Hops:
0.5oz Styrian Golding (3.5% a.a.): 90 min
0.5oz Styrian Golding (3.5% a.a.): 15 min

Total Boil Time:
60 min

Yeast:
White Labs WLP820 - Oktoberfest/Marzen

Mash Schedule:
Cold Mash for 12 Hours at 37F 

Original Gravity:
1.014
Final Gravity:
1.004

ABV:
1.31%

IBU: 18
SRM Color: 4

Fermentation Schedule:
9 Day Primary at 54F
2 Day Diacetyl Rest at 65F
2-4 Week Lagering at 37F


Schwartzbier

Grains:
3.25lbs Weyermann Pilsner
1lb Weyermann CaraHell
14oz Weyermann Light Munich
8oz Weyermann Pale Wheat
4oz Briess Chocolate Malt
4oz Weyermann Carafa Special Type 2

Hops:
0.5oz Tettnanger (4.8% a.a.): 60 min
0.5oz Tettnanger (4.8% a.a.): 10 min

Total Boil Time:
60 min

Yeast:
White Labs WLP820 - Oktoberfest/Marzen

Mash Schedule:
Cold Mash for 12 Hours at 37F 

Original Gravity:
1.015
Final Gravity:
1.004

ABV:
1.44%

IBU: 22
SRM Color: 17

Fermentation Schedule:
9 Day Primary at 54F
2 Day Diacetyl Rest at 65F
4 Week Lagering at 37F

Labels:

Comments

Post a Comment

Popular posts from this blog

Out of the Bottle: Oak Aged La Petite Orange

I said in my previous post that I'd saved some of Northern Brewer's La Petite Orange kit to age with Sherry Infused Oak Cubes. The aged beer is ready to go, so let's see what the Oak and Sherry did. I've had more than a few Barrel Aged beers that were completely dominated by the wood and whatever alcohol (Rum, Bourbon, Sherry, etc) the barrel originally contained. In my beer, the oak and sherry are subtle. That's what I was shooting for, so I'm quite happy with that. The flavors and aromas from the original beer are still present. There's no point in revisiting them. What I really care about is the changes the wood made. Vanilla is the most significant contribution. There's also a very mild almond note at work. The Sherry really cuts through in the aroma. It provides an extra helping of dark fruits, plus a little more alcohol heat. The beer is definitely more wine-like than before. On a side note, I took my own advice and bumped the priming su
Post a Comment
Read more

Kitchen Brewing Part 3: Sparge and Boil

The mash emerges from the oven. Now that we're finished with Part 1 and Part 2 of this series, it's time to Sparge. As you can see from the photo, the grains have absorbed a lot of liquid. In a traditional all-grain setup, your Mash Tun has a valve at the bottom to release the first running of Wort. The grains are then rinsed with the sparge water to extract any remaining sugars. My stove-top method doesn't afford such luxury, so a different method is called for. The grains have gained a little weight. There are a couple of choices at this point. One choice is to lift the grain bag out of Pot A and place it into the sparge water in Pot B to steep for 10-15 minutes or more. The other is to lift the grain bag up, put a colander under it and slowly pour the sparge water through the grains into the original pot. I prefer the former, because I get a better extraction rate from my grains. All that absorption means that the grains weigh a lot more than they did going i
2 comments
Read more

Out of the Bottle: Big Beers and a Haze

I'm doing a 4-for-1 with this installment, and will be bundling my finished beers going forward, rather than writing a blog for each.  That should leave me space for more brewing oriented posts. This month, I've got beers I posted the recipes for back in November, December and January. First out of the gate is Enchanted Nightmare Imperial Stout. This beer is an amalgamation of extra grains and hops I had that were combined with some 2-Row and additional hops to create a 9.95% ABV Stout for the depths of Winter. So what if it wasn't actually ready until the Spring Equinox arrived? A beer like this can't be rushed. My beer pours nearly pitch black, and has nice ruby highlights. The head could stand a touch more staying power, but is appropriately dense. In the mouth, the body is a little lighter than I expected. The carbonation is very soft, and feels just about right for this beer style.  When I bottled this beer, I was slightly worried that the whiskey and oak were a li
Post a Comment
Read more