EdWort
Well-Known Member
If you are going to bottle, a secondary will help with clearer beer.
I'm thinking of making this with what I have on hand. Do you think this will work out Ed?
7.50 lb Pale Ale (Crisp) (4.0 SRM) Grain 75.00 %
2.50 lb Wheat Malt, Ger (2.0 SRM) Grain 25.00 %
0.65 oz Magnum [12.00 %] (60 min) Hops 27.0 IBU
0.50 oz Tettnang [4.50 %] (15 min) Hops 3.9 IBU
0.50 oz Tettnang [4.50 %] (5 min) Hops 1.6 IBU
1 Pkgs Nottingham Ale Yeast
Estimated Original Gravity: 1.051 SG (1.044-1.050 SG)
Estimated Final Gravity: 1.012 SG (1.007-1.011 SG)
Estimated Color: 5.5 SRM (3.5-5.0 SRM)
Bitterness: 32.4 IBU (20.0-30.0 IBU)
Estimated Alcohol by Volume: 5.03 % (4.40-5.20 %)
That looks like it will make a fine pale ale, but it won't be a Kolsch. You need Pils malt and Kolsch yeast.
Still, with that Magnum for bittering and spicy Tett for aroma combined with Notty yeast, it will finish out dry & crisp for nice pale ale. Give it a go and if it turns out tasty, put it in the database!
Just about to start another 11 gallon boil of this great brew! The mash on this one smelled so bready delicious!! I just wanted to eat the spent grains with a spoon! This is a great recipe Ed. I sent it to the NHC regionals and scored 40+ with it! The comments said "Very Pilsener like!" I know it is a big hit around my house! Thanks for sharing!
I was planning on an Oktoberfest and this sounds like a great combination.. . . I'm pouring my Oktobefest Ale on the yeast cake . . .
I was planning on an Oktoberfest and this sounds like a great combination.
The Tettnanger and Hallertau are hard to find or expensive. Do you think that Vanguard will change the recipes much?
In another thread I asked this question, but hoped to get a better response here. Sorry for the lack of patience.
Congrats! It is very Pilsener like. Kinda like Bit Burger Pils, but an Ale. One of my favorite summer beers. Gonna brew 10 gallons this weekend if I can get it past SWMBO. When It's done, I'm pouring my Oktobefest Ale on the yeast cake. It kicks off in 3 hours. Yumm!
Any way it is resting at 68 F with a little foam at the top and I realize I should have made a starter. What would you expect w/out the starter? I used the WLP029 yeast.
I would leave in the primary for at least 2 weeks, 3 would be better. I cold crash in the fermenter so the yeast falls out for clearer beer.
Question about cold crashing: this batch has been fermenting for over 3 weeks now, and I'm ready to cold crash. What temperature do you set this at, and for how long?
I take mine down to 34 degrees for a few days. The yeast drops out and the cold temp makes for a very firm yeast cake when I rack it so I get very little transferring when I open the spigot.
ED,
I am just about to make this, but my LHBS is out of alot of hops. They have Saaz (5.8%) and Spalt (2%), what do you think about substituting those for the Perle and tettenanger? Or do you have another suggestion?
I am not making it for a couple of weeks actually, so if you think i should try to order the correct hops online, i have time.
I just brewed this recipe yesterday. First AG by the way. I was advised to up the grain to 12 lbs total (8.8 2 row pils and 3.2 wheat malt) to make up for expected less than perfect efficiency. It checked out at 1.044 before the boil with 6 1/3 gallons and came out at 1.051 post boil.
Any way it is resting at 68 F with a little foam at the top and I realize I should have made a starter. What would you expect w/out the starter? I used the WLP029 yeast.
Thanks
Hello Ed,
I brewed on 9/22. 1.051 Post boil OG.
After about a week it was 1.022
Today (19 days) it is still at 1.022 and tastes sour.
Remember I had the temp go up to about 75 on days 2 and 3 during the most active fermentation and then I dropped the temp back to 68 and fermentation slowed. Currently no airlock or any activity, although a few bubbles persist at the surface.
Should I go ahead and crash cool for 4 days and keg and see how it tastes then or am I stuck with this sour taste?
Sour,
Reminds me of the smell of an old bar that has had a lot of beer spilled over the years. Or maybe what a beer left out for days after opening. Taste is similar to the smell.
Looks crystal clear and there is no mold or anything
Leave it at 68 for up to 4 weeks, then crash cool it and keg it. Then forget about it for a while and see what happens. You may be pleasantly surprised.
I've followed your instructions exactly, but in the wrong order ! I set my fridge at 34 to crash cool, and THEN forgot about it for a while. It's been in there for 2 1/2 weeks now and I don't have a free keg to put it in yet. My apfelwein is almost gone though...maybe I'll have another poker night and have the guys finish it off. Anyways, have you ever "lagered" your pseudo lager before, and what effects did it have?
this tastes more like a pilsner than a Kölsch, though I'm using kölsch yeast. It ferments out dry so is it very crisp and with 36 ibu's, it's not sweet like a German Ale. This end up just over the edge on the style numbers for ibu, abv, og. etc, but since I'm using kölsch yeast, it's a kölsch in my book.
Darn tasty and another staple brew in my kitchen.
All Grain
7# 2 row Pils Malt
2.5 # Wheat Malt
Single infusion mash for 60 minutes at 151 degrees.
1 oz Perle 7.8% AA for 60 minutes
1/2 oz. Tettnanger 4.4% AA for 15 min.
1/2 oz. Tettnanger 4.4% AA for 5 mi.
WLP029 with a starter.
Ferment for 10 days at 68 degrees, crash cool to 39 for 4 days or longer, then rack to keg.
Ed,
How do you get by with only a 60 minute mash when using 2 row Pils Malt?
What brand 2 row are you using?
Canada Malt - It's a very well modified malt to begin with.
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