Although I've recently joined the forums here, I've been reading and learning a lot from them for some time now. I finally brewed my first batch of beer in March, and it's carbonating in the bottle right now. It was an extract and steeping grains American IPA kit from The Brew Hut here in Colorado.
I had so much fun with that experience that I thought I'd attempt going a step farther and go the BIAB route for my 2nd batch. After reading the entire BIAB thread on here, as well as going through the biabbrewer website, I went ahead and purchased a voile bag from Jeff at bagbrewer.com and got myself a big potato masher to use as a mash paddle.
After reading through lots of recipes, I decided I want to do something similar to BierMuncher's Orange Kolsch. I have yet to brew this, although I did go and get all my grains and yeast yesterday, and I'll be getting my spices from a local spice shop sometime in the next few days. I plan to brew this next Monday 5-7-12. I think I have everything I need to brew this as a BIAB recipe. I have an 8.5-gallon kettle (I know this is a slight limitation for BIAB, but it's what I have for now) and plan on doing this on my kitchen stove, straddling burners. Please take a look and let me know what you think.
5-pounds Pale Malt (2 Row) US (2.0 SRM) (milled twice)
2.5-pounds Pale Malt (2 Row) Belgian (3.0 SRM) (milled twice)
1-pound White Wheat Malt (2.4 SRM) (milled twice)
0.5-pounds Honey Malt (25 SRM) (milled twice)
0.19-pounds/3-ounces Acidulated Malt (3.0 SRM) (milled twice)
1-pound Flaked Wheat (not milled)
0.5-oz. Hallertauer (4.6%), 60-min.
0.25-oz. Hallertauer (4.6%), 20-min.
0.25-oz. Tettnanger (4.8%), 20-min.
0.5-oz. Tettnanger (4.8%), 10-min.
0.5-oz. Cascade (8.0%), 10-min.
1.5-oz. Dehydrated Orange Peel, 10-min.
2.0-grams Grains of Paradise, crushed, 10-min.
.25-tsp. SuperMoss, 10-min.
1-pkg. Wyeast Kolsch II #2575, I will use a starter.
I have no idea what to expect for efficiency, so I plugged 72% into Beersmith. I probably should've gone with 5.0-pounds of US 2 Row Pale Malt, but it's too late now! I just changed my hops schedule, lowering the quantities slightly during the flavoring addition. I originally had the Hallertauer and Tettnanger at 0.5-oz. at 20-minutes. Not sure if I should change the orange peel or seeds of paradise amounts? I was going to go with an American Ale yeast like US-05 or something, but when I saw the Wyeast 2575 Kolsch II in-stock, I figured it'd be a good excuse to try my hand at making a starting and breaking-in my stir plate.
Hopefully this isn't a train wreck waiting to happen! The grains are milled and mixed together, with the wheat flakes sitting on top, so I can't change any of that now. The only thing I could do would be to mash at a little higher temperature to produce less fermentable sugars, but I'm guessing my ABV is still going to be above 5% unless I really screw this up. It doesn't seem like too many people have used the Wyeast 2575 strain, so any pointers on that would help too. Hopefully it won't take forever to attenuate. I figured I'd keep it in the primary fermentor for 2-weeks, then rack to secondary for another couple of weeks, keeping an eye on the gravity. I may end up having to try some sort of ice bath setup, as my basement is in the mid-60s right now. I'd like to try and harvest the yeast as well to save for future use. I have read the yeast washing sticky here, which was very helpful, but haven't yet attempted harvesting and washing.
Thank you, in-advance, for all your insights regarding this recipe, and thank you to BierMuncher for posting the original recipe.
I had so much fun with that experience that I thought I'd attempt going a step farther and go the BIAB route for my 2nd batch. After reading the entire BIAB thread on here, as well as going through the biabbrewer website, I went ahead and purchased a voile bag from Jeff at bagbrewer.com and got myself a big potato masher to use as a mash paddle.
After reading through lots of recipes, I decided I want to do something similar to BierMuncher's Orange Kolsch. I have yet to brew this, although I did go and get all my grains and yeast yesterday, and I'll be getting my spices from a local spice shop sometime in the next few days. I plan to brew this next Monday 5-7-12. I think I have everything I need to brew this as a BIAB recipe. I have an 8.5-gallon kettle (I know this is a slight limitation for BIAB, but it's what I have for now) and plan on doing this on my kitchen stove, straddling burners. Please take a look and let me know what you think.
5-pounds Pale Malt (2 Row) US (2.0 SRM) (milled twice)
2.5-pounds Pale Malt (2 Row) Belgian (3.0 SRM) (milled twice)
1-pound White Wheat Malt (2.4 SRM) (milled twice)
0.5-pounds Honey Malt (25 SRM) (milled twice)
0.19-pounds/3-ounces Acidulated Malt (3.0 SRM) (milled twice)
1-pound Flaked Wheat (not milled)
0.5-oz. Hallertauer (4.6%), 60-min.
0.25-oz. Hallertauer (4.6%), 20-min.
0.25-oz. Tettnanger (4.8%), 20-min.
0.5-oz. Tettnanger (4.8%), 10-min.
0.5-oz. Cascade (8.0%), 10-min.
1.5-oz. Dehydrated Orange Peel, 10-min.
2.0-grams Grains of Paradise, crushed, 10-min.
.25-tsp. SuperMoss, 10-min.
1-pkg. Wyeast Kolsch II #2575, I will use a starter.
I have no idea what to expect for efficiency, so I plugged 72% into Beersmith. I probably should've gone with 5.0-pounds of US 2 Row Pale Malt, but it's too late now! I just changed my hops schedule, lowering the quantities slightly during the flavoring addition. I originally had the Hallertauer and Tettnanger at 0.5-oz. at 20-minutes. Not sure if I should change the orange peel or seeds of paradise amounts? I was going to go with an American Ale yeast like US-05 or something, but when I saw the Wyeast 2575 Kolsch II in-stock, I figured it'd be a good excuse to try my hand at making a starting and breaking-in my stir plate.
Hopefully this isn't a train wreck waiting to happen! The grains are milled and mixed together, with the wheat flakes sitting on top, so I can't change any of that now. The only thing I could do would be to mash at a little higher temperature to produce less fermentable sugars, but I'm guessing my ABV is still going to be above 5% unless I really screw this up. It doesn't seem like too many people have used the Wyeast 2575 strain, so any pointers on that would help too. Hopefully it won't take forever to attenuate. I figured I'd keep it in the primary fermentor for 2-weeks, then rack to secondary for another couple of weeks, keeping an eye on the gravity. I may end up having to try some sort of ice bath setup, as my basement is in the mid-60s right now. I'd like to try and harvest the yeast as well to save for future use. I have read the yeast washing sticky here, which was very helpful, but haven't yet attempted harvesting and washing.
Thank you, in-advance, for all your insights regarding this recipe, and thank you to BierMuncher for posting the original recipe.