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Old 01-06-2012, 12:08 AM   #1
chilort
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Default Kolsch with Bard's Malt

I ordered the Bard's kit from Midwest Brewing Supplies. I can't lager, so I planned on modifying the recipe before I even placed the order (it ships with lager yeast and tetnang hops).

I decided to do a Kolsch and used Wyeast Kolsch yeast (yes, I know this makes it technically non-GF, but from what I've read, as long as everything else is GF, the level of gluten in a 5gal batch should be less than 1ppm and my wife is not sensitive at that level - she's my GF beer drinker).

Soooo....

1/2 lb Millet - steeped 45min (no toasting)
6lbs Bard's white malted sorghum syrup - 60min
1lbs 5oz brown rice syrup - 60min
1oz Hallertau hops - 60min
1lb 6oz wild flower honey - end of boil
1tsp Irish moss - 10min
Wyeast Kolsch (2565)

Brewed today with a corrected IG of 1.068 (a little higher than I intended, but should be okay).
I'll transfer to a secondary in two weeks and bottle it two weeks after that.

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Old 01-06-2012, 02:29 PM   #2
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That recipe sounds really good. Very curious as to how the Bard's malted white sorghum tastes in comparison to Briess' white sorghum.

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Old 01-06-2012, 03:51 PM   #3
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We've been brewing with Briess white sorghum and neither of us likes the flavor at all. I am looking forward to the results. Our fingers are crossed.

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Old 01-06-2012, 07:07 PM   #4
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Have you tried a 1:1 switch to compare? It'd be interesting to hear details on making two identical batches with the extract being the only difference.

And I wash my wyeast yeast with distilled water a few times to get as much of the original wort out while leaving the yeast.

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Old 02-07-2012, 03:29 AM   #5
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This beer went into bottles on Saturday. Lookin' good:

IMAG0285.jpg by chilort, on Flickr

We tasted it and it isn't quite where I would like it to be but we'll see what time in the bottle does. My wife said it tasted like cheap white wine mixed with birthday cake. That isn't a huge improvement over what we were doing with brown rice syrup and rice solids. I was hoping that 1) the Bards malt would make a big difference and 2) using liquid yeast would make a big difference. But, we'll wait to see.

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Old 02-12-2012, 09:13 PM   #6
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IMAG0295 by chilort, on Flickr

The above photo is just 1 week in the bottle. I'm sure that there will be much more head in 2 weeks.

I almost cannot believe how clear this beer is. I've never had a beer made with sorghum turn out this clear.

There is still a little cake flavor but I did use brown rice syrup that has caused a cake flavor before in other beers. It has subsided considerably in the week since I bottled the beer. I only got a sip before my wife took it out of my hands and I had just had a Halls cough drop, but I think this one is going to be a winner. The nasty sorghum bite is not evident at all. Finally, a nice lawn mower beer for my wife.

1) I will be using the Bards malt again in the future.

2)If my wife handles this beer okay, I'll be using Wyeast in more "gluten free" beers.
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Old 03-07-2012, 05:38 PM   #7
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Chilort, now that you have had time to savor the batch can you give some more tasting notes?

I have tried the store brand GF Bards and really enjoyed it, the other brands on the market just taste horrible.

Does this recipe come close to Bards retail beer?

Thx!

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Old 03-07-2012, 05:43 PM   #8
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Thanks for the interest.

This tastes nothing like Bards. I used an ale yeast rather than a lager yeast and I used a different type of hops.

My wife loves the beer. Friends that have tried it say that it tastes like beer to them too. I get a cake flavor, some have called it an apple flavor. It is light in flavor and easy to drink. I'm not a pro beer taster (no matter how much of it I drink) so I really don't know what else to say. It doesn't suck like much of the GF beer on the market.

I plan on trying something with Bard's malt again soon but with about 1/2 Bards malt, rice solids instead of brown rice syrup and a few other tricks.

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Old 03-07-2012, 06:19 PM   #9
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Good to know. I am a fan of Porters and Stouts and I was looking to create/follow a recipe that would get me to the taste of Bards retail beer. I really like the light chocolate, medium ale taste they have. But at $10 a six pack in my area, most stores only have one six pack, I need to brew this one!

As a side note, since I am only slightly gluten intolerant, i can play a little more. Adding White Labs Clarity-Ferm has really helped turn regular beer to low gluten beer.

I will keep searching for a recipe...

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Old 03-07-2012, 07:33 PM   #10
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I've only ever had Bards Tale. I've heard that they have other stuff.

There are a couple of decent stout recipes here on the board. I've been trying to work on one myself. The last thing I worked with I tried using some buckwheat goats and I toasted them and the beer came out awful. We're letting it age but I don't know if the flavor of the groats will ever die down.

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