Mixed-Style Beer Orange Kolsch (AG/EX)

i have been told that melanoidin malt is a good substitute. I haven't tried it though.

My LHBS doesn't have the Sweet orange peel...is it going to make the beer kinda bitter if I leave that out? What do you think it would be like if I replaced the sweet orange with lemon??? Too sour?

Xaphoeous said:

My LHBS doesn't have the Sweet orange peel...is it going to make the beer kinda bitter if I leave that out? What do you think it would be like if I replaced the sweet orange with lemon??? Too sour?

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I would use fresh orange peel. It will take about 5 large or 7 medium sized oranges. Zest them up and you'll be golden. (I'd stay away from lemon.)

Thanks!

Brewing this up right now!!! Smells great

Decided to go with a full ounce of bitter orange peel. Just gotta wait a good 6 weeks now before I can drink it...ugh.

Does anyone here strain the wort going into primary for this recipe? Should I NOT strain it so that the orange peels make it into primary?

OK, brewing this on Saturday. SWMBO and I are both excited about it. Planning to use Wyeast 2565 (for flavour it blows 1056 away in my books and I have a full pipeline so I don't mind the extra waiting for it to finish & clear). One question, though:

I have a bunch of Sorachi Ace hops that I'm kind of itching to try using, and it strikes me that a lemony note in this brew could be a mighty good thing. Any thoughts on whether substituting SA for the Cascade in this recipe is likely to end in triumph or disaster? (FWIW, SWMBO isn't fond of overly hoppy beers; balance and a light touch are key).

Whether I keep the 10 minute addition Cascade or sub the SA, I'll likely set a gallon aside and dry-hop with SA just as an experiment.

Xaphoeous said:

Does anyone here strain the wort going into primary for this recipe? Should I NOT strain it so that the orange peels make it into primary?

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My question as well...

hopdreams said:

My question as well...

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I use a paint strainer bag in the kettle to hold all of my non-hop additions. Once you've gotten a good 5-10 minute boil of the spices and other additives, I think you've extracted what you want in terms of an essence. I prefer what goes into my fermenter to be pretty clean.

Thanks!!

Beer store guy says I can't use wheat flake in extract. I'm all like "Yeah, that didn't sound right."
Going with Cara Hell instead of wheat ingreadients. Maybe a little darker beer, but I have a slight wheat allergy anyhow.
We'll see what we get.

I had to make this again and did so yesterday. When i copied the recipe over a few weeks ago I used oats instead of wheat . I caught it and added the wheat to the recipe but forgot to take the oats off. I noticed it half way through the mash so it was to late to correct. So I ended up adding both a 1/2 lb of wheat and oats. How is this going to effect my beer? duh!

RugenBrau said:

I had to make this again and did so yesterday. When i copied the recipe over a few weeks ago I used oats instead of wheat . I caught it and added the wheat to the recipe but forgot to take the oats off. I noticed it half way through the mash so it was to late to correct. So I ended up adding both a 1/2 lb of wheat and oats. How is this going to effect my beer? duh!

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You might just increase the awesomeness level is all.

It's all good.

I'm slowly trying to work my way through BM recipe file and up to this point have felt that Centennial was the best. Just tried the orange Kolsch after 16 days in the primary and think that this might surpass it. Five more days and it is going into the Keg. I might decide to bottle it so I can see how it changes over time.
Black Pearl up next!!

I tried this recipe as mainly extract with some specialty grains. The LHBS didn't have sweet orange peel, so I just used a full ounce of bitter. It turned out great and is a big hit with everyone that tries it!

Just opened the first bottle from the 2nd batch of it (so good I had to brew it again right away) but this time I used 0.8oz of coriander instead of 0.5oz. Stuck with the full ounce of bitter orange and no sweet. The aroma and flavor are a bit more noticeable and I think it now has exactly what I was missing from the first batch...that extra tiny bit of "oomph" in the flavor and aroma!

Thanks for the recipe!!!

Yo RugenBrau, I did a variation of BM’s Black Pearl and loved it! I’m sure if I would have stuck to the recipe it would have been every bit as good. Actually I’ve done a few variations of the “Pearl” now and it seems to be the magic common denominator. One of them placed 2nd in a contest and it’s the 1st time I’ve entered one. THANKS BM!
Anyway, I’m brewing this next weekend and I’m sure I won’t be disappointed. It’s hot down here in south LA and this looks to be my answer.

19 post and you just joineed today? Wow!
What variatons did you do?....That better be in the Porter catagory!

Took my last keg to a party and it was demolished in no time at all. Everyone from 21 -85 loved it. I have to rate this as the #1 BM recipe. It replaces centennial pale ale. This one will be tough to beat.

Going to brew this today as my first ever BIAB. As with all of BMs recipes I am sure this will turn out awesome!

John

Brewed this one today, more or less. Did an extract version since that's what I had around. Tried the Summit hops instead of the Cascade. 1/2 oz at 5 minutes and 1/2 oz at flameout. Don't have temp control on my fermentor yet, so I went with a Belgian Golden Ale yeast. OG was 1.058, too, so I'm looking forward to see how this one turns out.

UPDATE: Just moved it to secondary (I know, I know, but I LIKE secondary-ing). Smells GREAT. Like a Hoegaarden on steroids. If that makes any sense.

UPDATE: Bottling Day! The yeast has dried this out to 1.011 from an OG of 1.058. The sample was fantastic, although at 6.3% this has a bit of a kick to it.

I totally screwed this up. Yeah yeah, relax...
I brewed a five gallon batch and accidentally put a whole pound of flaked wheat into it. What can I expect to happen here?

Thanks.

Relax...the recipe calls for a pound of flaked wheat with the 5 gallon batch

Yum Yum!!!

johnodon said:

Yum Yum!!!

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Looks just like I remember it. Nice.

Actually cleared out way more than I intended but I'm not complaining.

Mine turned out slightly paler and cloudier than that. (Probably due to using a different yeast.)

And adding Summit hops at the very end really gives it a zingy aroma. I like!

Starting another batch this Saturday. Everyone who stops by is mad because I haven't had it on tap. This is my favorite of all BM's recipes.

RugenBrau said:

Starting another batch this Saturday. Everyone who stops by is mad because I haven't had it on tap. This is my favorite of all BM's recipes.

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Can't have an uprising on your hands. Brew away...:rockin:

Is it this time of year already?

3 years of AG brewing for me so far and this is my favorite beer to make. Im pretty sure it's the neighbors favorite, too, along with the cream of 3 crops. Thanks BM!

How cool can I go with the US05? I'm going to use a couple of igloo ice cubes filled with water to set my carboys in. Hopefully this will keep the temps down, but not too much.

Whoooohooo! I haven't brewed since Dec of 2011 so I'm really excited to make another batch of this.

Glad to someone else is addicted to this. I held my temp right at 66-68 for the first 4 days and then let it get down to 64 for the last 2 weeks. Came out great. I accidentally mashed at 158 for the first 15 minutes and it came out maltier that usual but still great.

I kinda screwed this one up - I forgot to turn off the small space heater that keeps my brewing room at 70 deg. for most primary Fermentations & bottling --- so for the first 24-30 hours the room stayed at 70. The highest my fermenter temp got to was like 76.

The room is now a pleasant 66 deg and I'll be transferring to secondary soon

Guess I'll see how she turns out

Brewing this one for my buddy's wedding. I'll post a pic when it's finished. We are all pretty excited for this one though!

Just brewed this up last night and bubbling away in the primary as I type. My LHBS had the orange peel in 1 oz packs so i am planning on "dry hopping" in the secondary with the left over's. I was drinking a Shock Top while brewing and tasted the coriander but not to much orange. My O.G. Was 1.053

****Update***** 1 week deep and checked the gravity down to 1.012. OG was 1.053. Color is great and it tasted even better. Still young but can already tell this one is a winner!

Sirwood said:

****Update***** 1 week deep and checked the gravity down to 1.012. OG was 1.053. Color is great and it tasted even better. Still young but can already tell this one is a winner!

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Yeah... Um... We're gonna need you to post a proper pic when the time comes.

BierMuncher said:

Yeah... Um... We're gonna need you to post a proper pic when the time comes.

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Well here is the hydro sample

Sirwood said:

Well here is the hydro sample

<img src="https://www.homebrewtalk.com/attachment.php?attachmentid=55998"/>

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Here is a pic of my last batch.i've up the wheat and oats a bit. Nice and malty and creamy. This pic was the first out of the keg and it was a little over carbed. That head would hold forever.

So is this not lagered? BM, Johnodon, did neither of you lager this?

Would using a full oz of bitter orange peel and a full oz of sweet orange peel at 5 minutes instead of 1/2 oz of each at 10 minutes give this any more orange flavor coming though in the taste?