All Grain Yeast:
WLP029 - German Ale/Koelsch Yeast Starter:
1 L Additional Yeast or Yeast Starter:
n/a Batch Size (Gallons):
5.5 Original Gravity:
1.042 Final Gravity:
23.7 (Tinseth) Boiling Time (Minutes):
3-5 SRM Primary Fermentation (# of Days & Temp):
9 d @ 63-70F Additional Fermentation:
n/a Secondary Fermentation (# of Days & Temp):
14 d @ 70
4.5# U.S. 2-row pale malt
2.0# Belgian Pilsner
0.75# Flaked rye
1 oz. Cascades (Argentine) 3.2% AA 75 mins (FWH)
1 oz. Cascades (Argentine) 20 mins
0.5 oz Cascades (Argentine) 10 mins
0.5 oz Cascades (Argentine) 5 mins
0.5 oz Cascades (Argentine) DRY
Mash: Protein rest - 20 mins @ 129; Sacc rest - approx 45 mins @ 152 (or until converted); Mash out @ 170.
Water: Soft. I added about a quarter teaspoon or so of Burton salts per 5 gallons of RO water.
This was inspired by BierMuncher's Sterling Gold, in that a wanted a good, crisp Summer drinker with spicy sort of hop character. Since I had the Argentine Cascades in the freezer, I took them for a spin.
Aroma is clean, a little sweet, with mild spicy, floral, and citrus notes from the hops. There is a mild Pilsner malt note, and just a touch more spiciness from the rye (which I might bump to 1.5#).
Appearance is light golden (around 4 SRM, as best as I can tell) with a meringue-like, white head that lasts and provides light lacing. It started off quite hazy at first, but it has been clearing up rapidly.
Flavor follows aroma: a little sweet with very mild hop flavor. It dries out quickly in the mouth and finishes mildly bitter.
Medium-light body gets a little support from the rye, and that keeps the beer from feeling watery. I kept the carbonation down on this one a little, as I do not like beers that get too fluffy or lose flavor and aroma to carbonation bite. There is no astringecy, diacetyl, or any other unexpected sensations.
I wanted a nice, Summer drinker, and I got it. This one also is very popular with the neighbors. So far, I've received comments along the lines of "delicious" and "refreshing" from them and other brewers.
I think it is important to keep this one clean or with very mild fermentation character. Anything more than a little flavor or aroma from the yeast, and you risk covering everything else up. Also, a little bit of DMS would be very pleasant here. I originally boiled for 75 minutes, but that was too much. The shorter boil also will help keep your color on the lighter side, which is nice with this beer.
I also like the Argentine hops very much, as they let me get a mild but complex hop profile without a complex recipe or measuring out quarter ounces. I may tweak this around when I brew it again, but just for the sake of playing. It is good as it is.