Newest Threads

**BierMuncher** · 09-12-2007, 02:14 PM

The old man is turning 70 at the end of October and I want to brew a beer for the occasion. He’s born and raised in Wisconsin and of strong German heritage. He’s a “Miller High Life” man but does like my lighter ale homebrews.

I figured I’d brew up a light hybrid (Kolsch style) ale for the BBQ / bonfire we’re having. Shooting for about a 4.4% beer with a light-to-medium body and not a lot of citrus.

Anything I’m missing from the following? (I know I should be using a Pilsner Malt for a more authentic “German” ale, but I’m sitting on two huge sacks of Briess Two row)

Batch Size: 11.25 gal
Boil Size: 12.75 gal
Estimated OG: 1.043 SG
Estimated Color: 4.9 SRM
Estimated IBU: 26.6 IBU
Brewhouse Efficiency: 70.0 %
Boil Time: 60 Minutes

Ingredients:
------------
15.00 lb Pale Malt (2 Row) US (2.0 SRM
2.50 lb Wheat Malt, Ger (2.0 SRM)
1.00 lb Caramel/Crystal Malt - 20L (20.0 SRM)
1.00 lb Munich Malt - 10L (10.0 SRM)

1.00 oz Northern Brewer [7.50%] (60 min)
1.00 oz Northern Brewer [7.50%] (30 min)
0.50 oz Tettnang [6.50%] (15 min)
0.50 oz Tettnang [6.50%] (5 min)

**Reverend JC** · 09-12-2007, 03:48 PM

BM-

When i get home i can give you my recipe that scored a 41 on the BJCP score card.

I lost some points becuase i entered a keg in my local comp and it was cloudy do to transportation otherwise it could have scored higher. let me know if you are interested.

**BierMuncher** · 09-12-2007, 04:32 PM

Quote:

Originally Posted by Reverend JC

BM-

When i get home i can give you my recipe that scored a 41 on the BJCP score card.

I lost some points becuase i entered a keg in my local comp and it was cloudy do to transportation otherwise it could have scored higher. let me know if you are interested.

Absolutely.

Thanks.

**BierMuncher** · 09-12-2007, 06:42 PM

Bumpity bump (Hey, I'm entitled to one or two a month)

HarvInSTL · 09-12-2007, 06:55 PM

I've got maybe 20lbs or so of German Pilsner malt if you want to you use it rather than US 2 row.

ohiobrewtus · 09-12-2007, 06:58 PM

It looks like a nice, clean recipe to me. Hopefully the old man doesn't knock back too many of them!

**BierMuncher** · 09-13-2007, 01:04 PM

Quote:

Originally Posted by HarvInSTL

I've got maybe 20lbs or so of German Pilsner malt if you want to you use it rather than US 2 row.

Thanks. That's very generous.

I think I'll stick with the 2-row this time around, as I'm probably going to assemble this stuff tonight and brew tomorrow night after work.

I appreciate the offer though.

(Let's hope the old mand hasn't developed a keen sense for malted barley)

**Reverend JC** · 09-13-2007, 03:40 PM

crap! forgot to post the recipe. I will do it tonight my good man. the only thing you dont have that i used was the pilsner malt and i used spalt hops too.

When i get home......i promise!

**BierMuncher** · 09-13-2007, 03:45 PM

Quote:

Originally Posted by Reverend JC

crap! forgot to post the recipe. I will do it tonight my good man. the only thing you dont have that i used was the pilsner malt and i used spalt hops too.

When i get home......i promise!

No problem.

I do like the spalt. Hopefully Tettnang is a suitable substitute since I have a pound being delivered today.

**Reverend JC** · 09-13-2007, 03:55 PM

let me see if i can remember the recipe:

It was a 10 gallon batch.

17.5 pilsner malt
1 lb wheat
1lb munich

single infusion at 149 for 60

boil for 60

i used spalt at 60 for bittering

and some czech saaz at 25 for flavor

total the IBU was 22.5

fermented at 65 for 3 weeks transfered to keg and lagered for 4 weeks at 36 degrees.

I used the white labs tube of kolsch yeast (2nd gen) and maybe overpitched as i didnt have alot of the fruityness i had hoped for from the yeast because it fermented out to fast.

It was very very crisp, dry and slighty fruity. ummmm, wish i had onr right now.

edit: If i was you BM i may stay with the Tett through the whole recipe and use no northern. Keep with the german hops. the low mash temp of 149 i think is key for the style.