dragonlor20
Well-Known Member
Hi,
Are there any Southern California/San Diego brewers that have tried to brew a Karl Strauss - Woodie Gold clone? I layed out a design for it, and everything matches except for the calories that are supposed to be in the 12oz serving.
Official beer stats are:
SRM: 6
IBUs: 19
ABV: 4.6
Calories: 160.92 cal./12 fl. oz
Carbohydrates: 17.1 g/12 fl. oz
Fat: 0g/12 fl. oz
Here is the official beer description:
Woodie Gold is a nod to a classic European lager. We use noble Saaz hops for the spicy floral aroma and soft hop bitterness true to authentic Czech pilsners. A base of bread-like malt flavors from the finest pale barley provide a delicate balance. Softening techniques to duplicate the water found in the Bohemian countryside and cold conditioning give Woodie Gold its crisp refreshing taste.
Here is what I have come up with so far (@65% efficiency):
9# Pale Malt (2 Row)
1# Caramel/Crystal Malt 20L
1oz Saaz @ 60min
0.25oz Saaz @ 15min
0.5oz Saaz @ 5min
Nottingham Yeast w/ starter @ 58 degrees
This yields all of the above stats EXCEPT the calories, which Beersmith calculates at 43/pint in my brew, so I am missing something, or a couple of somethings. I am thinking it will have to be fermentable as any more increase in grains will change the color (I could go to 10L crystal I guess).
Are there any Southern California/San Diego brewers that have tried to brew a Karl Strauss - Woodie Gold clone? I layed out a design for it, and everything matches except for the calories that are supposed to be in the 12oz serving.
Official beer stats are:
SRM: 6
IBUs: 19
ABV: 4.6
Calories: 160.92 cal./12 fl. oz
Carbohydrates: 17.1 g/12 fl. oz
Fat: 0g/12 fl. oz
Here is the official beer description:
Woodie Gold is a nod to a classic European lager. We use noble Saaz hops for the spicy floral aroma and soft hop bitterness true to authentic Czech pilsners. A base of bread-like malt flavors from the finest pale barley provide a delicate balance. Softening techniques to duplicate the water found in the Bohemian countryside and cold conditioning give Woodie Gold its crisp refreshing taste.
Here is what I have come up with so far (@65% efficiency):
9# Pale Malt (2 Row)
1# Caramel/Crystal Malt 20L
1oz Saaz @ 60min
0.25oz Saaz @ 15min
0.5oz Saaz @ 5min
Nottingham Yeast w/ starter @ 58 degrees
This yields all of the above stats EXCEPT the calories, which Beersmith calculates at 43/pint in my brew, so I am missing something, or a couple of somethings. I am thinking it will have to be fermentable as any more increase in grains will change the color (I could go to 10L crystal I guess).