This is a very good, sessionable beer, devised from a load of ingredients I needed to use up. It's essentially a Maris Otter/Northern Brewer SMaSH, though I took inspiration from Kolsch methods. Tastes like a Kolsch but breadier and slightly fruity-sweet, with a nice kick of bitterness on the aftertaste. Also reminiscent of steam beer because of the hops.
Fermented at around 15-18C for two weeks, then lagered at around 5C for just under a month.
I have a pressure barrel which I normally use for lagering, but have been using it to serve this as an experiment in line with the bar-top barrels they have in Cologne, and the results are good. It would taste wicked out of a corny though.
It's called 'Claire's Kolsch' below as my wife is a big Kolsch fan - and she gave it a big thumbs up. I've been searching for a 'house' brew since I started brewing, and I think this could be a contender...
Original Gravity (OG): 1.050 (°P): 12.4
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol (ABV): 4.91 %
Colour (SRM): 5.4 (EBC): 10.6
Bitterness (IBU): 27.3 (Average)
100% Maris Otter Malt
0.9 g/L Northern Brewer (9.6% Alpha) @ 60 Minutes (Boil)
0.2 g/L Northern Brewer (9.6% Alpha) @ 30 Minutes (Boil)
0.2 g/L Northern Brewer (9.6% Alpha) @ 15 Minutes (Boil)
Single step Infusion at 67°C for 90 Minutes. Boil for 60 Minutes
Fermented at 18°C with Safbrew S-33
Recipe Generated with BrewMate