BierFour
New Member
- Recipe Type
- Partial Mash
- Yeast
- German Ale Kolsch #29
- Yeast Starter
- None
- Additional Yeast or Yeast Starter
- None
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.074
- Final Gravity
- 1.024
- Boiling Time (Minutes)
- 60
- Primary Fermentation (# of Days & Temp)
- 14 @ 70
- Tasting Notes
- Back of the throat heat, but no hotter than a Mexican restaurant salsa
GRAINS (30 min @ 152)
Chocolate: 0.44 lbs
Munich: 2.0 lbs
Aromatic: 0.75 lbs
Carafe: 0.56 lbs (Consider reducing this by half)
LME:
Light - 7.5 lbs
HOPS:
60 min. - 0.95 Tettnang
30 min. - 0.95 Tettnang (yes, twice)
5 min - 0.25 Liberty
SPICES:
15 Min.: 6 oz Hersheys Special Dark UNSWEETENED cocoa
1 tspn. Irish Moss
1/8 tspn yeast nutrients
5 Min: Pull about 2 cups of wort, put in blender, and blend with below
3/4 tspn ground Chipotle pepper
1 each dried Guajillo, Ancho, & Pasillo Peppers
Seeds from above peppers removed and toasted with
1/2 tspn Coriander (toasted)
1/2 tspn ground cloves (STRONGLY suggest doubling this)
1 tspn Almond extract
1 star anise
1/2 cup raisins (consider doubling)
2 - whole cinnamon sticks (about 2 Tbsp)
Day 2 of fermentation, my brew room smelled like heaven (from the cloves). Most of the forward flavor came from the carafe. So I recommend reducing the amount.
6.6 ABV
Chocolate: 0.44 lbs
Munich: 2.0 lbs
Aromatic: 0.75 lbs
Carafe: 0.56 lbs (Consider reducing this by half)
LME:
Light - 7.5 lbs
HOPS:
60 min. - 0.95 Tettnang
30 min. - 0.95 Tettnang (yes, twice)
5 min - 0.25 Liberty
SPICES:
15 Min.: 6 oz Hersheys Special Dark UNSWEETENED cocoa
1 tspn. Irish Moss
1/8 tspn yeast nutrients
5 Min: Pull about 2 cups of wort, put in blender, and blend with below
3/4 tspn ground Chipotle pepper
1 each dried Guajillo, Ancho, & Pasillo Peppers
Seeds from above peppers removed and toasted with
1/2 tspn Coriander (toasted)
1/2 tspn ground cloves (STRONGLY suggest doubling this)
1 tspn Almond extract
1 star anise
1/2 cup raisins (consider doubling)
2 - whole cinnamon sticks (about 2 Tbsp)
Day 2 of fermentation, my brew room smelled like heaven (from the cloves). Most of the forward flavor came from the carafe. So I recommend reducing the amount.
6.6 ABV