- Aug 7, 2011
- Reaction score
- Jacksonville, AL
I normally keg, but I bottled this since it was a birthday gift for a friend. I've never actually had the beer, but my priest and his wife think I pretty much nailed it. However, it's been a few years since they've had any, since they don't distribute the beer in Alabama. I used 3 oz table sugar in a 5 gallon batch, aiming for 2.1 volumes. That's a bit on the low end for the style, but I'd rather be too low than too high.I am new to brewing but have always loved drinking this beer. I don't own a keg system so does anyone know how to prime this without changing the flavor of the beer? Should I prime with just sugar or use a DME? What is the volume of CO2 I should be shooting for?
For what it's worth, here's what I ended up doing:
7 lbs 12.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 3 86.1 %
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4 5.6 %
8.0 oz Caramunich Malt (57.0 SRM) Grain 5 5.6 %
4.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 6 2.8 %
0.60 oz Cascade [7.80 %] - Boil 60.0 min Hop 7 17.3 IBUs
1.50 oz Saaz [2.75 %] - Boil 15.0 min Hop 8 7.6 IBUs
1.0 pkg German Ale/Kolsch (White Labs #WLP029) [35.49 ml] Yeast 9 -
I used a starter for the yeast, pretty much following the recommendation on Yeastcalculator.com and aiming a little high. I used a stir plate. I started fermentation at 60 and let it rise to about 63.