Pelikan
Well-Known Member
The Father's Day Trio
Quite unintentionally, these three recipes were bouncing around in my mind when I realized "Hey, father's day isn't that far off."
So I figure I'll do a beer for each of my grandfathers, and one for the main man himself. A gift they'll actually appreciate.
Very much open to, and indeed looking for any comments/critiques/suggestions. Thanks in advance.
All recipes are based upon 75% mash efficiency, and factor in 4 oz 43ppm DME.
Weiss Kölsch
Weiss kölsch is a style within a style, as far as the BJCP is concerned. With the ingredients I have on hand, and my complete lack of filtering utensils, it seems a logical choice. Here's what the BJCP says about it:
Style: Weiss Kölsch
Size: 5.25 gallons
Mash Temp: 149*F (75 minutes)
Color: 4 SRM
Bitterness: ~20 IBU
OG: 1.045
FG: 1.010 (~78% attenuation)
ABV: 4.5%
Partial Mash
2.5 lbs Maris Otter
1 lb Torrified Wheat
3 lbs Pilsen (ie: extra light) DME; 3*L, 43 ppg
Hops = 7.5% Palisade; 4.2% Styrian Goldings
.5 oz Palisade @ 60
.25 " " @ 10
.25 Styrian Goldings @ 10
.25 Styrian @ 5
Yeast = WLP029 German Ale/Kölsch, with 72-78% attenuation.
Altbier von Großvater
This one is geared toward the tastes of my [German] grandfather. He likes dunkles, particularly Beck's Dark (bleh). I'm trying to develop a brew that uses my ale equipment and temperatures, and will meet with his liking. Settled on the following:
Style: Düsseldorf Altbier
Size: 5.25 gallons
Mash Temp: 150*F (70 minutes)
Color: 17 SRM
Bitterness: ~45 IBU
OG: 1.054
FG: 1.013 (~76% attenuation)
ABV: 5.2%
All Grain
8.25 lbs Maris Otter
1 lb Munich
6 oz. Chocolate Wheat Malt
Hops = 7.5% Palisade; Hallertau
Palisade 1.5 oz @ 60
" " .5 oz @ 15
.75 oz Hallertau @ Flameout
Yeast = WLP029 German Ale/Kölsch, with 72-78% attenuation.
Blanche de Blanche
Been looking to do a Wit/white, not only because it's a favorite of both myself and my father, but also because my surname is Blanche (hence, "Blanche de Blanche").
All Grain
Style: Wit
Size: 5.25 gallons
Mash Temp: 154*F (60 minutes) -- Considering some form of protein rest, but more research needed.
Color: 4 SRM
Bitterness: ~15 IBU
OG: 1.048
FG: 1.012 (~75% attenuation)
ABV: 5.2%
4 lbs Torrified Wheat
2 lbs Belgian Pilsner
1 lb 8 oz Maris Otter
1 lb American 6-row
8 oz Flaked Oats
1 ounce Bitter peel
.75 oz Coriander
Hops = 3.9% Hallertau; 4.2% Styrian Goldings
.25 oz @ 60 min Hallertau
.5 oz @ 60 min Styrian Goldings
Yeast = WLP 400 Belgian Wit Ale, with 74-78% attenuation.
Quite unintentionally, these three recipes were bouncing around in my mind when I realized "Hey, father's day isn't that far off."
So I figure I'll do a beer for each of my grandfathers, and one for the main man himself. A gift they'll actually appreciate.
Very much open to, and indeed looking for any comments/critiques/suggestions. Thanks in advance.
All recipes are based upon 75% mash efficiency, and factor in 4 oz 43ppm DME.
Weiss Kölsch
Weiss kölsch is a style within a style, as far as the BJCP is concerned. With the ingredients I have on hand, and my complete lack of filtering utensils, it seems a logical choice. Here's what the BJCP says about it:
BJCP said:Some Köln breweries (e.g., Dom, Hellers) are now producing young, unfiltered versions known as Wiess [sic], which...can contain up to 20% wheat.
Style: Weiss Kölsch
Size: 5.25 gallons
Mash Temp: 149*F (75 minutes)
Color: 4 SRM
Bitterness: ~20 IBU
OG: 1.045
FG: 1.010 (~78% attenuation)
ABV: 4.5%
Partial Mash
2.5 lbs Maris Otter
1 lb Torrified Wheat
3 lbs Pilsen (ie: extra light) DME; 3*L, 43 ppg
Hops = 7.5% Palisade; 4.2% Styrian Goldings
.5 oz Palisade @ 60
.25 " " @ 10
.25 Styrian Goldings @ 10
.25 Styrian @ 5
Yeast = WLP029 German Ale/Kölsch, with 72-78% attenuation.
White Labs said:From a small brewpub in Cologne, Germany, this yeast works great in Kölsch and Alt style beers. Good for light beers like blond and honey. Accentuates hop flavors, similar to WLP001. The slight sulfur produced during fermentation will disappear with age and leave a super clean, lager like ale.
Altbier von Großvater
This one is geared toward the tastes of my [German] grandfather. He likes dunkles, particularly Beck's Dark (bleh). I'm trying to develop a brew that uses my ale equipment and temperatures, and will meet with his liking. Settled on the following:
Style: Düsseldorf Altbier
Size: 5.25 gallons
Mash Temp: 150*F (70 minutes)
Color: 17 SRM
Bitterness: ~45 IBU
OG: 1.054
FG: 1.013 (~76% attenuation)
ABV: 5.2%
All Grain
8.25 lbs Maris Otter
1 lb Munich
6 oz. Chocolate Wheat Malt
Hops = 7.5% Palisade; Hallertau
Palisade 1.5 oz @ 60
" " .5 oz @ 15
.75 oz Hallertau @ Flameout
Yeast = WLP029 German Ale/Kölsch, with 72-78% attenuation.
White Labs said:From a small brewpub in Cologne, Germany, this yeast works great in Kölsch and Alt style beers. Good for light beers like blond and honey. Accentuates hop flavors, similar to WLP001. The slight sulfur produced during fermentation will disappear with age and leave a super clean, lager like ale.
Blanche de Blanche
Been looking to do a Wit/white, not only because it's a favorite of both myself and my father, but also because my surname is Blanche (hence, "Blanche de Blanche").
All Grain
Style: Wit
Size: 5.25 gallons
Mash Temp: 154*F (60 minutes) -- Considering some form of protein rest, but more research needed.
Color: 4 SRM
Bitterness: ~15 IBU
OG: 1.048
FG: 1.012 (~75% attenuation)
ABV: 5.2%
4 lbs Torrified Wheat
2 lbs Belgian Pilsner
1 lb 8 oz Maris Otter
1 lb American 6-row
8 oz Flaked Oats
1 ounce Bitter peel
.75 oz Coriander
Hops = 3.9% Hallertau; 4.2% Styrian Goldings
.25 oz @ 60 min Hallertau
.5 oz @ 60 min Styrian Goldings
Yeast = WLP 400 Belgian Wit Ale, with 74-78% attenuation.
White Labs said:Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium.