italarican
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WLP 029 (Kolsch)
- Yeast Starter
- Yes (1L)
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.069
- Final Gravity
- 1.017
- Boiling Time (Minutes)
- 90
- IBU
- 22
- Color
- 15
- Primary Fermentation (# of Days & Temp)
- 21 days @ 57F
- Secondary Fermentation (# of Days & Temp)
- 21 days @ 34F
- Tasting Notes
- Rich, liquid toffee, dark fruits, toast, subtle earthiness. Lingering sweet & pepper spiciness is prominent but not sharp. Rich but balanced.
I wanted a rich, malty but crisp pumpkin beer. I first made this with roasted butternut squash and felt like it added nothing. I ditched any attempts at squash or pumpkin and chose to go with a "fall spice" profile of cinnamon, peppers, & coffee. The recipe below hit exactly how I wanted!
I got the Chocolate Habanero peppers from my friend's garden. They tend to be slightly earthier & smokier than a regular habanero, but I could see going with regular habaneros if chocolate are not available. The beer already has plenty going on!
I had initially planned for 1 lb of Biscuit, but I miscounted how much I had, so I made up the difference with 1/2 lb Victory. You can always use 1 lb of whichever you prefer.
8.0 lbs Pilsner
3.0 lbs Munich
0.5 lbs Biscuit
0.5 lbs Victory
6 oz Special B
2 oz Carafa Special II
0.4 oz Galena 60 min
0.2 oz Galena 20 min
0.2 oz Galena 5 min
1 Whirfloc tablet 10 min
2 2-inch Cinnamon sticks, 12 days secondary
2 Chocolate Habanero peppers, 2 days secondary
1 Thai Chili pepper, 2 days secondary
Cold brew coffee (35g coffee in 20 oz pre-boiled water), mixed at kegging/bottling
Kolsch Yeast (I use WLP 029)
Mash 150F, 60 min
Batch sparge 168F, 10 min
Cinnamon sticks were soaked in vodka and added during lagering (so Day 9 of secondary @ 34F)
Peppers were soaked in vodka and added on final 2 days of lagering
My friends cannot stop raving about it! This is the first beer in 6 years of brewing where I have no interest in changing things next time around.
I got the Chocolate Habanero peppers from my friend's garden. They tend to be slightly earthier & smokier than a regular habanero, but I could see going with regular habaneros if chocolate are not available. The beer already has plenty going on!
I had initially planned for 1 lb of Biscuit, but I miscounted how much I had, so I made up the difference with 1/2 lb Victory. You can always use 1 lb of whichever you prefer.
8.0 lbs Pilsner
3.0 lbs Munich
0.5 lbs Biscuit
0.5 lbs Victory
6 oz Special B
2 oz Carafa Special II
0.4 oz Galena 60 min
0.2 oz Galena 20 min
0.2 oz Galena 5 min
1 Whirfloc tablet 10 min
2 2-inch Cinnamon sticks, 12 days secondary
2 Chocolate Habanero peppers, 2 days secondary
1 Thai Chili pepper, 2 days secondary
Cold brew coffee (35g coffee in 20 oz pre-boiled water), mixed at kegging/bottling
Kolsch Yeast (I use WLP 029)
Mash 150F, 60 min
Batch sparge 168F, 10 min
Cinnamon sticks were soaked in vodka and added during lagering (so Day 9 of secondary @ 34F)
Peppers were soaked in vodka and added on final 2 days of lagering
My friends cannot stop raving about it! This is the first beer in 6 years of brewing where I have no interest in changing things next time around.
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