MTpilot
Well-Known Member
Ok, I'm still extremely new to brewing but I'm loving all of it. I also work in a brew pub and know quite a few brewers that hang out at the tasting room of another brewery in town. I just bottled my first batch a few days ago. We cracked one the other night because we were out of store-bought and it was very late. It tasted great. So now I'm ready to brew again. The last one I did was a "Brewer's Best" pale ale ingredient kit, and that was fine, but I've been doing a lot of reading and I'm ready to start formulating my own recipes. I'm thinking this next beer should be drinkable late July, when the normal temps here will be in the 90's. So I wanted to do a lighter style beer for BBQ's on those hot nights. I decided a koelsh style beer would suit that well. I looked at some recipes and they were pretty boring, so I decided to take a lead from the Northern Brewers honey koelsch. I tweaked it a bit and am going to try a few things that I've learned since my last brew.
Just thought I'd put my plan up here and see what kind of feedback I get from the many experienced brewers here.
Chuck's Summer-Honey Koelsch
Ingredients:
6.6 lb. Coopers light LME
10 oz. Paul's Mild Ale (steeping grains from northern brewer)
1.5 lb. local honey (to be bought at the farmer's market next weekend)
2 oz. Hallertau Pellets (1.5/.5 for boiling/finishing)
1 oz. Irish moss (i want it very clear)
Schedule:
(this is going to get pretty detailed because I'm bored and also i'm trying a few tips learned from reading articles, forums, and friends)
I'm going to start with 2.5 gal. tap water, 1.5 for steeping and the other gallon in a seperate pot to do a mini-sparge with the grain bag in a colander.
I'm starting with the grains steeping for 20 minutes in 155 water in the brew kettle, then the grain bag in a strainer, and pouring the other water over it to get out all the good stuff from the grains. Then right before it boils, I'm taking it off the heat (scorched the malt on the bottom of the pot last time) and mixing in the honey and one can of the extract.
60 Min starts, 1.5 oz of the hops
15 min, irish moss
10 min, finishing hops
0 min, take off the heat, mix in other can of extract. Cool with wort chiller, dump into plastic primary fermenter, top off with bottled spring water to 5 gal, pitch yeast, stir till my arm is sore, put on lid and airlock, then move it to my basement (64-68 degrees)
I'll move to a glass carboy for secondary when the bubbles slow up, and bottle when bubbles stop. The yeast is going to come from the brew pub I work at, probably from a day when we brew our golden ale. Promash puts OG at 1.061, which is high for a true koelsch, but I like a little extra bite from alcohol. It should be very clear and I'm looking for the honey to be present, but not over powering, hopefully with a pleasant floral sweetness to it.
that's it, what do you all think?
Just thought I'd put my plan up here and see what kind of feedback I get from the many experienced brewers here.
Chuck's Summer-Honey Koelsch
Ingredients:
6.6 lb. Coopers light LME
10 oz. Paul's Mild Ale (steeping grains from northern brewer)
1.5 lb. local honey (to be bought at the farmer's market next weekend)
2 oz. Hallertau Pellets (1.5/.5 for boiling/finishing)
1 oz. Irish moss (i want it very clear)
Schedule:
(this is going to get pretty detailed because I'm bored and also i'm trying a few tips learned from reading articles, forums, and friends)
I'm going to start with 2.5 gal. tap water, 1.5 for steeping and the other gallon in a seperate pot to do a mini-sparge with the grain bag in a colander.
I'm starting with the grains steeping for 20 minutes in 155 water in the brew kettle, then the grain bag in a strainer, and pouring the other water over it to get out all the good stuff from the grains. Then right before it boils, I'm taking it off the heat (scorched the malt on the bottom of the pot last time) and mixing in the honey and one can of the extract.
60 Min starts, 1.5 oz of the hops
15 min, irish moss
10 min, finishing hops
0 min, take off the heat, mix in other can of extract. Cool with wort chiller, dump into plastic primary fermenter, top off with bottled spring water to 5 gal, pitch yeast, stir till my arm is sore, put on lid and airlock, then move it to my basement (64-68 degrees)
I'll move to a glass carboy for secondary when the bubbles slow up, and bottle when bubbles stop. The yeast is going to come from the brew pub I work at, probably from a day when we brew our golden ale. Promash puts OG at 1.061, which is high for a true koelsch, but I like a little extra bite from alcohol. It should be very clear and I'm looking for the honey to be present, but not over powering, hopefully with a pleasant floral sweetness to it.
that's it, what do you all think?