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I'm not upon the extracts anymore, but it looks about right. I'd love to see how that turns out. How does brewsmith like it?

For the Canadian brewers, as it seems our US brethren have a wider selection and better pricing: Originally I was using 70/30 mix of Oxy Clean Free/TSP which worked fine, however I recently located some Seventh Generation Dish Det, albeit in pods, easily broken open to reveal the powder, so I...

Went into the keg tonight. Should be ready in 10 days. I used Northern Brewer with this batch, I might have used too much, was pretty bitter but considering it was flat and room temp it tasted pretty good!

Ok... GD that looks tasty!!! First, where the F do you get cherrywood smoked malt? And second, I'd love to know the recipe. AJ

I believe the the OP posted for a 90 min mash, due to the corn. I did one with a 60 and it came out ok, but that batch I also botched the hop additions too, so I'm not completely sure what affected the taste. I time for a 7 5min mash then vorlaf takes me about 15 to reach 90. Cheers

I'd cut the corn down to 4oz as well. Also be sure to 90 min mash. Otherwise looks pretty good!

I have made this 3 times now, with some changes here and there to experiment. That said I have only done a 60 min boil on all 3, and taste came out fine. I think the 90 min mash is key though. I mash this one to 75 min then start vorlaf which usually last about 15 mins. After the boil are your...

Danstar gives it a big range of 57 - 70, but I have had luck with it at 65-68. I agree with Trusty, get it to 7 days in that range and you'll be fine after that. I however have pretty much gone to liquid yeasts all the time now. It's been a while since I have used a dry yeast.

Yup. Good plan. What yeast did you use?

If your looking for a quick way to chill your wort in the kettle using a copper coil chiller. I have been using a 10 gal cooler loaded with home made ice blocks and water and a pump. I first use hose water to get the temp down to as close to 100 as possible wasting about 15 gal of water (into...

Burlington, Oakville, Milton and Hamilton East area. I'm looking for either a local group to join or start one, for local meetings for trades and discuss HB recipes and brewing process. Anyone local to the above areas or close to those areas interested, post here or PM me. Happy Brewing! AJ

Awesome info. That pdf is a keeper thanks S_M! My first batch of this was by the original recipe but scaled for a 5 gal batch. Second batch I tried to make a couple of changes by adding Carafoam, in place of 1lb of the 2 row. And changed the hop profiles as I used what I had on hand. Second...

I think you and are in the same boat here. Only difference is I do 5 gal batches. I'm thinking of cutting the corn and rice in half. I'm also going to try using less bittering hops as well as using something lighter (I used northern brewer) like cascade. And for flavoring I'm going to use 1/4...

I lost track of who was doing what with this recipe. What was your grain bill? Both of mine had a bit of a bite, I'm going to cut the corn in half on the next one, I think that's where the wine/corn bitterness is coming in.

I have a batch in primary that I added 1/4 oz of crystal 40 to. It didn't change the color all that much but odour during the boil was definitely different. Going to turn this into a Cream of 5 grains by the time I'm done experimenting!

I'd say no to the rice. I believe it has to be cerealed, like minute rice or rice flakes. I'm not going to convert your metric back, but the measurements look right to me.

Nice! I had been looking at the 1010, previously. I might give it try with your recipe. What was your mash temp?

The WLP029 Kölsch is a funny strain, it really needs some aging time, almost as much time as a lager. I have used it a few times, and have found 2 extra weeks in secondary gets rid of the sulfur after taste.

Sticks to the glass nice too. Forgot to mention my twists the OP recipe: 7 lbs Cdn 2 row 1 lb flaked corn 1 lb flaked rice 1 oz Northern Brewer (.5 leaf, .5 pellet) @60 min .5 oz fuggles @30 min Kölsch WLP029 started from previous harvest. Mashed single in cooler @150 Fly sparge with 168 Pre...

Lol. I had the same problem. Ended up using Norther Brewer and Fuggles. Used Kölsch yeast as an experiment. Has a bit of a bite right now from the Kölsch. But usually after a couple weeks in the keg that disappears. Also ended up with a bit of a chill haze.