never brewed a kolsch, drank a ton of them though cheers
New post a picture of your pint
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mattman91
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It’s easy with temp control. Happy to share my recipe if you want it
Hell yeah! Id appreciate itIt’s easy with temp control. Happy to share my recipe if you want it
mattman91
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90% Pilsner
5% Vienna
5% White Wheat
Mashed at 150F
60 min Tettnang and a small dose of Hersbrucker at 10 mins to get to 26 IBU
I used Safale K-97 and fermented at 58 degrees f for 4 days, then left at room temperature for another 6. Force carbonated at 10 psi in my kegerator for 2 weeks. Did not use gelatin, but did use whirlfloc. I will say that this is a great yeast and you definitely get some soft pear notes, but it does not flocc well. Next time I am going to use Lallemand Koln.
I used the Kolsch water profile in Brewfather and added lactic acid to get to a 5.35 pH mash temp.
Looks solid, I appreciate it thanks, im probably gonna lager this for quite a bit so the low floc is cool
Warm fermented "Lazy Lager". Named such because I was crunched for time and and just threw this recipe together last minute, I mashed for an hour but only boiled for fifteen minutes and I threw one hop addition in as the wort was coming up to boil. It's possibly my favorite batch I've ever brewed, the malt is soft and bready, with a gentle citrus from the hops. The head is pillowy and creamy soft and lingers through the whole pint.
What was the recipe (approximately)?
One fun thing about homebrewing, there are always new mistakes to make and learn from. My "Oktoberfest" that I planned to lager until September but then had an empty spot on the kegerator and now there is zero chance this makes it to October (lesson learned)....
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It was 4 lbs Great Western 2-row, 8oz Bries Gold Pils Vienna, 4 oz aromatic malt. 1 oz Glacier hops boiled and 15 minutes and then transferred to the fermenter and cooled overnight, yeast was 34/70 pitched the following morning.
Edited: This was for a 2.5 gallon batch.
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mattman91
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One day I’ll be able to pull off the NEIPA
Dgallo
Instagram: bantam_brews
Certainly takes a lot of attention to detail in your process. Especially on the cold side. But once you perfect it, every Style you make will be greatly improvedOne day I’ll be able to pull off the NEIPA
Gorgeous beerView attachment 770113My first successful lager. It was supposed to be a Pilsner but it came in at 6.4% ABV (still having trouble dialing in my efficiency numbers) so I guess it doesn’t meet style requirements. I just call it a Bohemian Lager.
its beers like this that give you that funny feeling in your underpants, beautiful
Dgallo
Instagram: bantam_brews
Thanks brother !its beers like this that give you that funny feeling in your underpants, beautiful
I am guilty of those in summer time. Except I cut it with a little clamato to thin it out. And Tito's vodka
mattman91
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Did you use gelatin?
I’m always afraid of oxidation using it, so I haven’t.
Looks GREAT!
Its so beautiful
Dgallo
Instagram: bantam_brews
Biofine clear. Added it to a purged keg through the co2 post
Can i have that recipe please?
HB West Coast Pilsner
DrinknBuddy
Active Member
Boddingtons my absolute favorite summer brew. Glass has seen to many dishwashers.
Dgallo
Instagram: bantam_brews
Thanks brother!!Its so beautiful
This is a competition beer. I typically keep these ones to myself.
Ok thanks anyway by looks alone its a 50
Dgallo
Instagram: bantam_brews
Here is my thread on my first iteration of the recipe
https://www.homebrewtalk.com/threads/yeast-recommendation-for-nz-pilsner.673086/
Right on thx
HB Pale Ale
monkeymath
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So you asked for everyone's input when designing the recipe, and now that you found your final winning combination, you refuse to share it... ?
Noob_Brewer
Well-Known Member
If you search a little more you will see that that first iteration was already a winner. In his defense, he has been more than willing to publicly share recipes and knowledge of all sorts in HBT. So I am not feeling a bit irritated that he didn’t share this last recipe. I know I’ve benefitted from his sharing over the past couple years. I’m grateful for that
https://www.homebrewtalk.com/threads/new-zealand-pils.680205/post-8891538
Dgallo
Instagram: bantam_brews
I asked for a yeast recommendation, as originally I didn’t think 34/70 would truly hit the BJCP style guidelines.
And yes, I compete as a Homebrew and have aspersions of doing a small taproom, so I certainly keep some specific details to myself and some whole recipes to myself. That’s said I am heavily active on HBT providing pointers and process details I use.
To be honest I think it’s tasteless to be upset with me for not sharing a recipe I am currently competing, if not in general. Especially after all the support I offer across HBT
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