Summer Beer Recipe Advice (Partial Mash)
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Planning on brewing a refreshing summer brew now that the snow is starting to melt. The recipe is based on a Kolsh style beer. Critique this if you please...
OG 1.045
FG 1.010
IBU 30
ABV 4.7%
Fermentables
Ingredient Amount % MCU When
US 6-Row Malt 2lb 0oz 29.1 % 0.7 In Mash/Steeped
US Carapils Malt 8.00 oz 7.3 % 0.1 In Mash/Steeped
US Pilsen Malt 8.00 oz 7.3 % 0.1 In Mash/Steeped
Belgian Biscuit Malt 4.00 oz 3.6 % 1.0 In Mash/Steeped
German Sauer(Acid) Malt 4.00 oz 3.6 % 0.2 In Mash/Steeped
Extract - Light Dried Malt Extract 3lb 0oz 43.6 % 1.7 Start Of Boil
Sugar - Candi Sugar Pale 6.00 oz 5.5 % 0.1 End Of Boil
Hops
Variety Alpha Amount IBU Form/When
NZ Nelson Sauvin 12.5 % 0.50 oz 19.1 Loose Pellet Hops (60min)
NZ Nelson Sauvin 12.5 % 0.25 oz 7.4 Loose Pellet Hops (30min)
NZ Nelson Sauvin 12.5 % 0.25 oz 3.5 Loose Pellet Hops (10min)
Danstar Nottingham Ale Yeast (Dry)
The malt bill should be similar to a typical Kolsh, with the sugar added to increase alcohol and dry the brew out, and the small amount of acid malt to make it more refreshing. Wanted to use the Nelson Sauvin to learn about the hops. Using the Nottingham due to its clean flavor profile.
Not necessarily true to style, but if I wanted that I would buy some from the store.
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