Recipe Type: All Grain
Yeast: WLP029 - German Ale/Koelsch
Yeast Starter: 1 L
Additional Yeast or Yeast Starter: n/a
Batch Size (Gallons): 5.5
Original Gravity: 1.042
Final Gravity: 1.011
IBU: 23.7 (Tinseth)
Boiling Time (Minutes): 65
Color: 3-5 SRM
Primary Fermentation (# of Days & Temp): 9 d @ 63-70F
Additional Fermentation: n/a
Secondary Fermentation (# of Days & Temp): 14 d @ 70
4.5# U.S. 2-row pale malt
2.0# Belgian Pilsner
0.75# Flaked rye
1 oz. Cascades (Argentine) 3.2% AA 75 mins (FWH)
1 oz. Cascades (Argentine) 20 mins
0.5 oz Cascades (Argentine) 10 mins
0.5 oz Cascades (Argentine) 5 mins
0.5 oz Cascades (Argentine) DRY
Mash: Protein rest - 20 mins @ 129; Sacc rest - approx 45 mins @ 152 (or until converted); Mash out @ 170.
Water: Soft. I added about a quarter teaspoon or so of Burton salts per 5 gallons of RO water.
This was inspired by BierMuncher's Sterling Gold, in that a wanted a good, crisp Summer drinker with spicy sort of hop character. Since I had the Argentine Cascades in the freezer, I took them for a spin.
Aroma is clean, a little sweet, with mild spicy, floral, and citrus notes from the hops. There is a mild Pilsner malt note, and just a touch more spiciness from the rye (which I might bump to 1.5#).
Appearance is light golden (around 4 SRM, as best as I can tell) with a meringue-like, white head that lasts and provides light lacing. It started off quite hazy at first, but it has been clearing up rapidly.
Flavor follows aroma: a little sweet with very mild hop flavor. It dries out quickly in the mouth and finishes mildly bitter.
Medium-light body gets a little support from the rye, and that keeps the beer from feeling watery. I kept the carbonation down on this one a little, as I do not like beers that get too fluffy or lose flavor and aroma to carbonation bite. There is no astringecy, diacetyl, or any other unexpected sensations.
I wanted a nice, Summer drinker, and I got it. This one also is very popular with the neighbors. So far, I've received comments along the lines of "delicious" and "refreshing" from them and other brewers.
I think it is important to keep this one clean or with very mild fermentation character. Anything more than a little flavor or aroma from the yeast, and you risk covering everything else up. Also, a little bit of DMS would be very pleasant here. I originally boiled for 75 minutes, but that was too much. The shorter boil also will help keep your color on the lighter side, which is nice with this beer.
I also like the Argentine hops very much, as they let me get a mild but complex hop profile without a complex recipe or measuring out quarter ounces. I may tweak this around when I brew it again, but just for the sake of playing. It is good as it is.
Beer is good for anything from hot dogs to heartache.
Drinking Frog Brewery, est. 1993