Kolsch recipe

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GayleHomebrew

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3pounds light gold malt
3 pounds pilsner malt
Steeped some honey malt before adding extract
1/4 cup o wheat for body
Added 2 oz whole leaf Saaz hops at beginning boil
1 oz liberty at 15 mins before end of boil.

Will be ready on sunday. Thoughts on my recipe?
 
Very good base i would say. Not hoppy at all. Used the wyeast kolsch. Will be retrying this recipe in the next month or 2
 
mashing can be relatively simple, AKA a mini-mash: in your boil pot, add 1.5 quarts of water for each pound of grain. heat to about 160*F, monitor with a thermometer. add grains and mix, this should cause the temp to drop to around 150. cover. come back after 5 mins, check the temp, and add some heat until it rises back above 150. don't forget to mix a little, to distribute the heat). cover, maybe wrap a towel around the pot to provide some insulation (make sure your burner is off!), and check again in 10 minutes. repeat for 45 to 60 minutes. you can use a mesh bag to hold the grains and then lift out when done (a la brew in a bag), or you can pour through a filter to separate out the grains. toss out the grains, add more water to get to your boil amount, add (some of) the extract, and start your boil. check out DeatherBrewer's illustrated tutorial: https://www.homebrewtalk.com/f39/easy-partial-mash-brewing-pics-75231/

the only difference with steeping is that you're being more precise about the temperature and you're holding for longer. if you don't do these, and merely steep at whatever temp, the starches won't convert and you're adding haze, and not fermentable sugars, to your beer.

if you don't properly mash the grains, you're doing more harm than good to your beer. you'd be better off not using them, and doing 100% extract with steeping grains (crystal, caramel, dark roasted grains, etc). even the honey malt should be mashed.
 

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