I am more of amber ales, porters and LHMS drinker. I never really found a Pils I liked so I don't brew any. Earlier this yr. a good buddy gave me 80 swing top bottles. I want to make him a case of GOOD BREW. He is a Pils guy. All the the empties were "WeihnachtsBier" "Schwaben Brau"
Found this recipe on HBT and seems to get good reviews.
Is this recipe a good treat? Is it close the Schwaben Brau?
Bee Cave Brewery Kölsch for CHRIS D.
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Recipe Type: All Grain
Yeast: WL029 Starter
Yeast Starter: Yes
Batch Size (Gallons): 5.5
Original Gravity: 1.052
Final Gravity: 1.009
IBU: 36
Boiling Time (Minutes): 60
Color: 2 SRM
Primary Fermentation (# of Days & Temp): 10 Days at 68 degrees
Secondary Fermentation (# of Days & Temp): Crash cool to 39 for 4 days then keg
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.
Boil for 90 minutes to reduce DMS from the Pils malt.
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.
Ferment for 10 days at 68 degrees, crash cool to 39 for 4 days or longer, then rack to keg.
Found this recipe on HBT and seems to get good reviews.
Is this recipe a good treat? Is it close the Schwaben Brau?
Bee Cave Brewery Kölsch for CHRIS D.
________________________________________
Recipe Type: All Grain
Yeast: WL029 Starter
Yeast Starter: Yes
Batch Size (Gallons): 5.5
Original Gravity: 1.052
Final Gravity: 1.009
IBU: 36
Boiling Time (Minutes): 60
Color: 2 SRM
Primary Fermentation (# of Days & Temp): 10 Days at 68 degrees
Secondary Fermentation (# of Days & Temp): Crash cool to 39 for 4 days then keg
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.
Boil for 90 minutes to reduce DMS from the Pils malt.
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.
Ferment for 10 days at 68 degrees, crash cool to 39 for 4 days or longer, then rack to keg.
