I'm planning to put in a big order with Northern Brewer either today or tomorrow, so I was hoping for a bit of feedback on a recipe I've been concocting.
I'm just getting into partial mashing after doing extract for a while. This will be among my first (though I plan to do a Northern Brewer partial mash kit as my crash course), and, of course, I will more-or-less be following Deathbrewer's tutorial.
Anyway, I want to create a Kolsch-style recipe with a lot of really spicy German noble hops. Here's what I've come up with:
6 lbs German Kolsch Malt
1 lb American Wheat
3 lbs Munton's Plain Light DME
Going to attempt to mash my 7 lbs of grains in a 3 gallon stainless steel kettle as Green Bay Rackers tells me it will take up 2.75 gallons total at a mash thickness of 1.25 qt/lb. I figure minimizing headspace will help towards my overall efficiency. Then I will sparge in my 5 gallon brew kettle with another 2 gallons of water, boil, and top up to 5 gallons.
All hops are pellets. (I may cut an ounce from flavoring/aroma to lower the IBUs to mid 30s.)
60 mins 1.0oz Hallertau
60 mins 1.0oz Saaz
15 mins 0.5oz Hallertau
15 mins 0.5oz Saaz
15 mins 0.5oz Tettnanger
5 mins 0.5oz Hallertau
5 mins 0.5oz Saaz
5 mins 0.5oz Tettnanger
White Labs German Ale/Kolsch Yeast WLP029. Probably 3-4 weeks in primary before bottle conditioning -- maybe 1-2 weeks in secondary if I feel like it (a Kolsch could probably use the time clearing?)
Any thoughts/critiques/telling me I'm an idiot are more than welcome. Again, this is going to be among my first partial mashes, so the more help and tips the better.
Also, I assume with liquid yeast a starter is necessary? Especially in a lighter style, will I want less yeast production for fewer esters/byproducts?