I had a chance to taste this fantastic Kölsch-style ale last fall when I was in western New York and instantly knew that someday I would attempt to clone it for my own consumption. Now with more than a dozen successful AG batches under my belt (including a nice Kölsch) I think it’s time to take a swing at it. I feel pretty confident in my fermentation control and chosen profile; primary for 14 days in the low-50’s then ramp up to 66 for a few days D-rest, slowly ramp down over a few days to 40 for 10 days of lagering/cleanup, then cold crash and bottle.
After some googling the usual sites for clone recipes I resorted to Beau’s own website where I found a page with tasting notes, a list of malts and hops, vital statistics and even the type of yeast used. I’ve summarized the content in the excerpt shown below, and translated the OG/FG from degrees plato to specific gravity, and the serving temp range from C to F.
Lug-Tread
Lagered Ale • 5.2% • Year Round
Beau’s year-round flagship beer is Lug-Tread, a certified organic lagered ale. A hybrid style, Lug-Tread is top-fermented (like an ale) and then cold-aged (like a lager), giving it light ale notes complemented by a lager-like crispness. Golden-hued and finely balanced, this tasty golden ale has won more than 20 awards for brewing excellence since 2006.
History & Style
Lug-Tread is our tribute to the classic Kölsch beers of Cologne, Germany. It is versatile and well suited to any season or occasion, with satisfying, chewy malts to warm in the colder months, and a refreshing, crisp finish to quench a summer’s thirst. The tracks left in the mud from a small tractor’s Lug Tread tell the tale of honest hard work and close family ties.
Tasting Notes
Lug-Tread pours a brilliantly clear straw gold, with rocky white foam. A Graham cracker malt character mingles with notes of freshly cut hay and a subtle touch of apple. Sweet, grainy malt is followed by balanced hop bitterness, and the finish is clean and dry.
INGREDIENTS
Spring Water,Organic Barley & Wheat Malts, Organic Hops, Brewer’s Yeast.
MALTS
Pilsner, Wheat, Carafoam, Acidulated (all organic)
HOPS
Perle, Hersbrucker (all organic)
YEAST German Ale Yeast
ABV 5.2%
IBUS 21
OG 1.048
FG 1.009
SERVING TEMP 39-44°F
I spent a little time last night working up a recipe in Brewer’s Friend shown below and would appreciate insights and suggestions from anyone experienced with this beer, specifically a hopping schedule and thoughts about achieving the “graham cracker malt character”.
Title: Lug Tread Kölsch
Brew Method: BIAB
Style Name: Kölsch
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Boil Size: 7 gallons
Boil Gravity: 1.041
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.048
Final Gravity: 1.011
ABV (standard): 4.88%
IBU (tinseth): 22.39
SRM (morey): 3.31
FERMENTABLES:
8.5 lb - German - Pilsner (76.2%)
2 lb - Flaked Wheat (17.9%)
0.4 lb - German - CaraFoam (3.6%)
0.25 lb - German - Acidulated Malt (2.2%)
HOPS:
1 oz - Perle, Type: Pellet, AA: 5.9, Use: Boil for 60 min, IBU: 20.22
1.25 oz - Hersbrucker, Type: Leaf/Whole, AA: 2.8, Use: Boil for 5 min, IBU: 2.17
MASH GUIDELINES:
1) Temperature, Temp: 150 F, Time: 90 min, Amount: 0 gal, Mash in
2) Temperature, Temp: 165 F, Time: 10 min, Amount: 0 qt, Mash out
YEAST:
Wyeast - German Ale 1007
Starter: Yes
Form: Liquid
Attenuation (avg): 75%
Flocculation: Low
Optimum Temp: 55 - 68 F
Fermentation Temp: 52 F
Pitch Rate: 1.5 (M cells / ml / deg P)
NOTES:
Ferment low-50's, D-rest @66 for 2-3 days, then lager @40 for 10 days, cold crash @34 three days before packaging.
After some googling the usual sites for clone recipes I resorted to Beau’s own website where I found a page with tasting notes, a list of malts and hops, vital statistics and even the type of yeast used. I’ve summarized the content in the excerpt shown below, and translated the OG/FG from degrees plato to specific gravity, and the serving temp range from C to F.
Lug-Tread
Lagered Ale • 5.2% • Year Round
Beau’s year-round flagship beer is Lug-Tread, a certified organic lagered ale. A hybrid style, Lug-Tread is top-fermented (like an ale) and then cold-aged (like a lager), giving it light ale notes complemented by a lager-like crispness. Golden-hued and finely balanced, this tasty golden ale has won more than 20 awards for brewing excellence since 2006.
History & Style
Lug-Tread is our tribute to the classic Kölsch beers of Cologne, Germany. It is versatile and well suited to any season or occasion, with satisfying, chewy malts to warm in the colder months, and a refreshing, crisp finish to quench a summer’s thirst. The tracks left in the mud from a small tractor’s Lug Tread tell the tale of honest hard work and close family ties.
Tasting Notes
Lug-Tread pours a brilliantly clear straw gold, with rocky white foam. A Graham cracker malt character mingles with notes of freshly cut hay and a subtle touch of apple. Sweet, grainy malt is followed by balanced hop bitterness, and the finish is clean and dry.
INGREDIENTS
Spring Water,Organic Barley & Wheat Malts, Organic Hops, Brewer’s Yeast.
MALTS
Pilsner, Wheat, Carafoam, Acidulated (all organic)
HOPS
Perle, Hersbrucker (all organic)
YEAST German Ale Yeast
ABV 5.2%
IBUS 21
OG 1.048
FG 1.009
SERVING TEMP 39-44°F
I spent a little time last night working up a recipe in Brewer’s Friend shown below and would appreciate insights and suggestions from anyone experienced with this beer, specifically a hopping schedule and thoughts about achieving the “graham cracker malt character”.
Title: Lug Tread Kölsch
Brew Method: BIAB
Style Name: Kölsch
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Boil Size: 7 gallons
Boil Gravity: 1.041
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.048
Final Gravity: 1.011
ABV (standard): 4.88%
IBU (tinseth): 22.39
SRM (morey): 3.31
FERMENTABLES:
8.5 lb - German - Pilsner (76.2%)
2 lb - Flaked Wheat (17.9%)
0.4 lb - German - CaraFoam (3.6%)
0.25 lb - German - Acidulated Malt (2.2%)
HOPS:
1 oz - Perle, Type: Pellet, AA: 5.9, Use: Boil for 60 min, IBU: 20.22
1.25 oz - Hersbrucker, Type: Leaf/Whole, AA: 2.8, Use: Boil for 5 min, IBU: 2.17
MASH GUIDELINES:
1) Temperature, Temp: 150 F, Time: 90 min, Amount: 0 gal, Mash in
2) Temperature, Temp: 165 F, Time: 10 min, Amount: 0 qt, Mash out
YEAST:
Wyeast - German Ale 1007
Starter: Yes
Form: Liquid
Attenuation (avg): 75%
Flocculation: Low
Optimum Temp: 55 - 68 F
Fermentation Temp: 52 F
Pitch Rate: 1.5 (M cells / ml / deg P)
NOTES:
Ferment low-50's, D-rest @66 for 2-3 days, then lager @40 for 10 days, cold crash @34 three days before packaging.