So, I had a half-pound of Argentine Cascdes in my freezer and some inspiration from BierMuncher's Sterling Gold when I put together this recipe for a 5.5 gallon batch:
4.5# U.S. 2-row pale malt
2.0# Belgian Pilsner
0.75# Flaked rye
0.5# CaraPils
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
WLP029 German Ale/Kolsch yeast
I brewed it yesterday, performing a brief protein rest before a single saccharification rest around 150F and a 75 minute boil. Here are the numbers:
OG - 1.042
IBU - 23.7
Color - 2.8 SRM (calculated, of course, and it looks like I just might have pulled that off in reality, or close to it)
Right now, the yeasties are having quite a party in the mid-60s. They had an overnight pre-party in a one quart starter, pitched while still active but declining. Still they were underway in just a couple hours or so. It's been a while since I've brewed a beer so light in color, body, and alcohol, and I had nearly forgotten how quickly these suckers convert in the mash tun and kick off fermenting.
I wanted something a little sweet, a little crisp, a little spicy, and that would show off these crazy hops that are like are more like a slightly citrusy noble hop with a bit more spice. I'll report on any developments.
TL
4.5# U.S. 2-row pale malt
2.0# Belgian Pilsner
0.75# Flaked rye
0.5# CaraPils
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
WLP029 German Ale/Kolsch yeast
I brewed it yesterday, performing a brief protein rest before a single saccharification rest around 150F and a 75 minute boil. Here are the numbers:
OG - 1.042
IBU - 23.7
Color - 2.8 SRM (calculated, of course, and it looks like I just might have pulled that off in reality, or close to it)
Right now, the yeasties are having quite a party in the mid-60s. They had an overnight pre-party in a one quart starter, pitched while still active but declining. Still they were underway in just a couple hours or so. It's been a while since I've brewed a beer so light in color, body, and alcohol, and I had nearly forgotten how quickly these suckers convert in the mash tun and kick off fermenting.
I wanted something a little sweet, a little crisp, a little spicy, and that would show off these crazy hops that are like are more like a slightly citrusy noble hop with a bit more spice. I'll report on any developments.
TL