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Old 03-21-2011, 10:42 PM   #11
Tiber_Brew
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Update:

My brother and his wife visited for a weekend of leisure activities. He is a huge craft beer fan, and has been for a while. I have 5 beers on tap, and he hit the Kölsch tap (this recipe) far more than any of my others, which include an IPA, brown ale, cream stout on nitrogen, and German hefe. By the way, he is predominantly a stout and IPA drinker.

I definitely will keep this in rotation, with my blonde ales and Pilsner lagers.


No score sheets from BJCP judges or the like; I don't normally care for competitions. I'm almost curious enough to submit this one, however. Almost.
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On tap:
1. Imperial Oatmeal Espresso Stout 2. Michigan IPL 3. Kölsch 4. Kentucky Common 5.[Nitrogen] Oat Blonde
Primary:
1. none 2. none 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. none 3. none 4. none 5. none
Bottled:
About 23 gallons of beer & 3 gallons of mead
Kegged & conditioning:
Rye Barrel aged DIPA, Altbier, Helles x2, Kentucky Common

 
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Old 04-14-2011, 07:01 PM   #12
bbognerks
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So did you blend these back together after fermenting or did you keep them separate? Just curious because the recipe says WLP029 & WY2565. If they were blended that would make sense.

Looking for an alternative to EdWort's Kölsch because his just has too much wheat. I had a hella stuck mash from that recipe.
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Keg 1: English IPA
Keg 2: Dortmunder Export
Keg 3: Sweet Stout
Keg 4: Kölsch

 
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Old 04-15-2011, 02:30 AM   #13
Tiber_Brew
It's about the beer.
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Quote:
Originally Posted by bbognerks View Post
So did you blend these back together after fermenting or did you keep them separate? Just curious because the recipe says WLP029 & WY2565. If they were blended that would make sense.

Looking for an alternative to EdWort's Kölsch because his just has too much wheat. I had a hella stuck mash from that recipe.
Nope, didn't blend them. I split the batch and used different yeasts in the separate fermenters. I briefly commented on the taste difference between the two, but didn't go into a lot of detail.

Yes, this recipe uses less wheat malt than some others I've seen. Wheat malt is said to not actually be authentic to true Kölsch's, but I kept a tad in for some head retention and complexity. With just .5 lb per 5 gallons, there's certainly no reason for hulls.

Let me know how yours turns out if you brew this!
TB
__________________
On tap:
1. Imperial Oatmeal Espresso Stout 2. Michigan IPL 3. Kölsch 4. Kentucky Common 5.[Nitrogen] Oat Blonde
Primary:
1. none 2. none 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. none 3. none 4. none 5. none
Bottled:
About 23 gallons of beer & 3 gallons of mead
Kegged & conditioning:
Rye Barrel aged DIPA, Altbier, Helles x2, Kentucky Common

 
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Old 05-04-2011, 02:22 PM   #14
Powers
 
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Feb 2010
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I think I'm going to brew this up in a week or two for a "Kegs for the Cure" fundraiser in late June. I have about 20 lbs of Belgian Pils that I need to use up.

What time frame would you suggest to get this from grain to glass? I'll probably brew two 5 gallon batches, but one is definitely getting emptied by June 24.
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Old 05-04-2011, 02:35 PM   #15
Powers
 
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i'll probably substitute Perle at bittering since I have some extra in the freezer, but stick with Saaz and Hallertau for flavor.
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Old 05-04-2011, 02:54 PM   #16
Tiber_Brew
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If I recall correctly, this took about 12 days to ferment, and I did a few weeks of lagering. I slow carbed @ 12 psi in the kegerator. (My ferment took a little longer since I fermented at the low end of the temp range for this yeast.) So, I'd say you're looking at least three weeks if you rush/skip the lagering, maybe a little over a month if you have the time.


It's worth it if you're like me and love those German style ales and lagers!

Hope it turns out! I think you'll be fine with the bittering substitution, by the way.

Cheers,
TB
__________________
On tap:
1. Imperial Oatmeal Espresso Stout 2. Michigan IPL 3. Kölsch 4. Kentucky Common 5.[Nitrogen] Oat Blonde
Primary:
1. none 2. none 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. none 3. none 4. none 5. none
Bottled:
About 23 gallons of beer & 3 gallons of mead
Kegged & conditioning:
Rye Barrel aged DIPA, Altbier, Helles x2, Kentucky Common

 
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Old 05-04-2011, 02:57 PM   #17
Powers
 
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Feb 2010
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thanks, tiber. i was hoping to brew it up real soon, and that would give me several weeks of lagering before this event. in fact, i think i'll have at least 45 days.
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Old 05-04-2011, 02:58 PM   #18
Tiber_Brew
It's about the beer.
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Apr 2010
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Sounds good! Enjoy!
__________________
On tap:
1. Imperial Oatmeal Espresso Stout 2. Michigan IPL 3. Kölsch 4. Kentucky Common 5.[Nitrogen] Oat Blonde
Primary:
1. none 2. none 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. none 3. none 4. none 5. none
Bottled:
About 23 gallons of beer & 3 gallons of mead
Kegged & conditioning:
Rye Barrel aged DIPA, Altbier, Helles x2, Kentucky Common

 
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Old 05-04-2011, 03:23 PM   #19
Tiber_Brew
It's about the beer.
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Apr 2010
Upper Peninsula, Michigan
Posts: 2,411
Liked 208 Times on 146 Posts


Just thought I'd add, Powers, that you could move the 30 min hops to 20 min if you like a little more hop flavor. I've brewed it both ways and liked both. Also note that my Saaz has an unusually high alpha acid content at 5.5%, so you may have to adjust for yours.

Sorry if I'm telling you what you already know.

TB
__________________
On tap:
1. Imperial Oatmeal Espresso Stout 2. Michigan IPL 3. Kölsch 4. Kentucky Common 5.[Nitrogen] Oat Blonde
Primary:
1. none 2. none 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. none 3. none 4. none 5. none
Bottled:
About 23 gallons of beer & 3 gallons of mead
Kegged & conditioning:
Rye Barrel aged DIPA, Altbier, Helles x2, Kentucky Common

 
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Old 05-04-2011, 06:06 PM   #20
Powers
 
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I noted the disparity, my Saaz is only 3.1%. Just for fun and to use up my grain, I believe I'm going to use 10 lbs of Pils, 1.5 lbs of pale wheat, and 1 lb of Munich per 5.5 gallon batch. My efficiency on my homemade mash tun is a sad 60%, but this delivers me 1.056 starting gravity. So, I might increase the hop additions slightly to balance the larger grain bill.
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