deadwolfbones
Well-Known Member
Just bottled mine. Tastes great. Got down to 1.007 with the CML kolsch yeast, which is a bit drier (and higher ABV) than I wanted—about 4.4%. Still within range, though.
It's good! Needs a bit more time to fully carbonate, but the appearance is spot on and the taste is great. As expected given the FG, it's a bit thin on the palate, but very refreshing. Thanks for the recipe, @Braufessor.
Glad to hear it! Mine went from 1.043 down to 1.009 with WY1318, so I've been a little nervous about it being a bit too dry. I'm planning to have a taste tonight to see how I did. Considering adding a bit of lactose to help round it out a bit if it seems like it needs it - hopefully it'll be great without it though!
Brewed tonight and I ended up with 6.25 gallons in the fermenter at 1.047. This was my second brew on the Robobrew so I'll take a few points high. Went with Cascade to 20 IBUs and did a 10 minute hop stand at 160. Keeping all post boil hops the same. I'll try to report back in 2-3 weeks.Picked up the grains and yeast for this one today, should be brewing it tomorrow night. Thought I had Centennial but I have Columbus and Cascade as well as Warrior. Thinking about going Columbus if I don't make it to the LHBS tomorrow on my way home.
Brewed this up today. realized when the boil was starting that i had forgotten to mash the flakes oats and barley. ugh. did a 20 minute BIAB and added the volume to the last 25 min of the boil.
got me thinking... do flakes oats/ barley need to be mashed? there’s no conversion needed... or am i thinking about that wrong?
Awesome - glad it has been turning out well for you. I have not used El Dorado much..... maybe only once or twice. I seem to remember it coming off as more "dank" to some degree. I bet it will come around for you - might be different, but, I bet it is still pretty good. Local brewery here just did an all El Dorado IPA and I really liked the samples I had out of the fermenter on that one.This recipe is amazing Braufessor. I've made it three times since I first posted in this thread; two kegs got absolutely crushed with rave reviews at a party I had. My only sub is using all flaked oats instead of the other flaked adjuncts.
I went for a fourth round and I realized i was out of Mosaic! Disappointment. So I cracked open the El Dorado in its place. It's on day six and I gotta say I'm not overly excited about it, thought I think it will improve. Think this was a bad choice? What else can I use in Mosaic's place? I've got Azacca, Amarillo, Cascade, Huell Melon, Mandarina Bavaria, and Simcoe.
Awesome - glad it has been turning out well for you. I have not used El Dorado much..... maybe only once or twice. I seem to remember it coming off as more "dank" to some degree. I bet it will come around for you - might be different, but, I bet it is still pretty good. Local brewery here just did an all El Dorado IPA and I really liked the samples I had out of the fermenter on that one.
Since this is a pretty light beer, I like the brighter, fruit forward type hops. The ones you listed seem like great possibilities.....
I would be intrigued with something like Cascade at 30 minutes and then Huell Melon and Mandarina Bavaria for the flame out and dry hop.
Or, Cascade at 30 and then Simcoe/Amarillo for flame out and dry hop - that is a pretty classic combo that is always good....... Amarillo/Azacca might be a good option too.
Could also stick with the Centennial at 30 and then Citra/Amarillo or Citra/Azacca or 100% Citra or Citra/Simcoe or Citra/Cascade or Centennial/Cascade..... any of those would be great too.
Also - The last few times I have brewed this with 2565 Kolsch Yeast and it really turned out well. I brew a fair number of Kolsch's, and this is a good beer to run that yeast through. Combine that with the Huell Melon and Mandarina Bavaria, and maybe german pilsner and german wheat and you could have yourself a pretty nice german session NE IPA for a twist on it.
@Andre3000 sorry man - been busy. I will get you the Kolsch recipe shortly.Exactly what you're saying, it's quite dank. But even today it's much improved. I can't get over how much keg conditioning does for beer's drinkability. It's amazing.
I'm going to have to get creative with some of the above because my local bulk hop supplier is out of Citra!! So thanks for the suggestions.
I'm off to the brew store this weekend and that's one style I'd like to experiment with try so I'll grab some 2565. Do you ferment it colder? I know it can go quite low. Also, do you have any other kolsch recipes you're willing to share (maybe a topic for another thread).
Just brewed this on Saturday. I left out the Cara 20 as Braufessor said he's done lately. 30 min boil, got 1.040 OG, decided to cut down to 1/2 oz Centennial at 30min, and pitched a starter from harvested 1318. I put in the dry hop charge at 30 hours since it was really active for 24 hours and my tilt hydrometer showed a significant gravity drop already. Will report back!
Can't wait to taste it.I just kegged a batch of this a few minutes ago..... tasted great out of the fermenter. Now, just waiting on carbonation. Been 6 weeks or so without this on tap, so definitely looking forward to it again.
Can't wait to taste it.
Have you done a batch with a reduced or moved Centennial addition? If so, any thoughts?
Thanks. I keep toying with trying a no boil method and thought about sacrificing the Centennial all together. Instead I split the difference. We'll see how the 1/2 oz turns out. I'm guessing it will be damn tasty either way!I pretty much always use 1 ounce of centennial at 30....... seems to be about the right amount of bittering/flavor.
I am guessing you are right - Let us knowThanks. I keep toying with trying a no boil method and thought about sacrificing the Centennial all together. Instead I split the difference. We'll see how the 1/2 oz turns out. I'm guessing it will be damn tasty either way!
Almost carbed up. Tasty, light, and incredibly drinkable beer. It will go fast! Thanks Braufessor!I am guessing you are right - Let us know
Gonna brew this coming up. I can't get any "white" wheat but have lots of wheat on hand. Any opinions on whether it will make much difference? Cheers
Hi all, I'm interested in trying my first sour and would like to do a hoppy sour. Thinking about doing a kettle sour with some probiotics. Any reason this recipe wouldn't work well for a base? Sounds good to me.
Did you ever brew this? I have these hops so I'm interested in how it turned outGot this on the brew schedule with El Dorado, Centennial, and Calypso.
Did you ever brew this? I have these hops so I'm interested in how it turned out
Thanks, i went back up and read through the posts. I wonder if this is where the oxygen absorbing caps are more necessary or useful? I'm not really sure of the difference between those and regular caps and how they work but just a thought. I have some lallemand London esb yeast that is supposed to be a lower flocculator that may do well with this. Looks like you didn't end up using the calypso in your batch, have you tried it again with those hops? I think i may try doing the centennial for bittering the calypso/ el dorado for the rest or maybe calypso/ belma.Sure did. Ended up using a slightly different hop schedule, as you'll see in my subsequent posts.
But, TL;DR, it came out really well but some bottles oxidized pretty fast. Others stayed good for months. All eventually lost the haze.
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