All-Grain - Notatalla Kolsch - Page 2

stevedasleeve · 10-15-2011, 04:55 AM

Nugget is not terribly smooth IMHO but probably will be fine. S-04 ferments well lowish - say 64 f.

**BrewMU** · 12-27-2011, 08:49 PM

Quote:

Originally Posted by stevedasleeve

Yes that is why I called it NOT AT ALL A kolsch.

I like the name. It sounds good. Let the style police drink paper beer - I like mine liquid, with hops.

stevedasleeve · 01-07-2012, 10:33 PM

I'm slightly redoing the recipe next week: all GP, Vienna instead of Munich. I'm calling it notatalla pils.

I have a ton of beer in kegs I won't be able to drink so this will sit and condition (lager if you will...) for 6 weeks or so just in time for the sun to come out again (woohoo!)

stevedasleeve · 01-10-2012, 04:51 PM

Done. 10 lbs GP, 1/4 lb Vienna, 1 oz each Norther Brewer at 60, Tettnanger @ 20, Hallertauer @ 15, Tettnanger @ 10, Hallertauer @ 5 for 52 IBUs (Rager) and 1.052 OG 95 mins boil (I hate DMS) and S-04 for yeast. It is buisy fermenting at a civilized rate at 64 F.