is there a real substitute for llalemand kolsch yeast

[AmarikinBrew]

That looks really good! What was the mash temp/length to get the 75% attenuation with that yeast?
Does it remind you of actual Falstaff?

-TIA

 

[Broothru]

That looks really good! What was the mash temp/length to get the 75% attenuation with that yeast?
Does it remind you of actual Falstaff?

-TIA

I did a Hoch-Kurz step mash (dough in 135F-Beta @ 145F for :20, Alpha @ 158F for :40, mash out at 170F. But actually the efficiency number is the mash efficiency, which is different than overall brewhouse efficiency.

My mash efficiencies are usually very good due to continuous upflow circulation in my Braumeister all-in-one system, that also automatically does the step mash. Set it and forget it for a ~ 1½ hour mash, +/- 1 Celsius, soup to nuts.

Regarding the Hoch-Kurz schedule, since dough-in takes about :10 minutes at a temperature at which Beta amylase is active, sacc rest is ‘virtually’ “:40” minutes. Beta is also still active at the Alpha (dextrin) rest at 158F, so conversation is complete. The extended rest at 158F allows for more dextrins, thus more body. Both enzymes get denatured at the 170F mash out.

It’s a very good process that produces worts high in fermentables without sacrificing body and mouthfeel. I adjust the temperatures and times to tweak the wort to match the desired dryness or mouthfeel of the beer I’m brewing.

 

[Miraculix]

Falstaff Tribute 7/3/2024
American Lager – 1B American Standard Beer
All grain, Batch 6.5 gal., Mash Efficiency 80.6%, 75 minute boil

Water profile: Ca: 26, Mg: 6, Na: 22, Cl: 19, SO4: 18, HCO3: 43

4# Pale Ale malt (Briess, 3.5 SRM) 37.2%
3# 6-row Pale malt (Rahr, 2.0 SRM) 27.9%
2# Flaked maize (1.3 SRM) 18.6%
1# Flaked rice (1.0 SRM) 9.3%
8.0 oz Acidulated malt (1.8 SRM) 4.7%
4.0 oz Victory malt (Briess, 25.0 SRM) 2.3%

0.25 oz Nugget 10.1% AA :60 minutes 6.9 IBU
0.50 oz Cluster 6.2% AA :15 minutes 5.7 IBU
0.50 oz Cluster 6.2% AA :20 steep/WP 0.6 IBU
1.00 oz Liberty 2.4% AA :20 steep/WP 0.4 IBU

After boil and chill, transfer to fermenter @ 61F/16C, pitch 1 sachet (11gr) Lallemand NovaLager hybrid yeast, plus ~2ml ALDC enzyme. Pressurize to ~6 psig., attach spunding valve set to 1 ATM/14.7 psig. Vigorous fermentation after 20 hours indicated in spunding cup. Final gravity reached in 4 days. Raised temperature to 73F for D-rest for 2 days, then cold crashed to 38F for 2 days, transferred under pressure to serving keg pre-dosed with 5ml SilicaFine.

O.G. 1.048 SG/11.8P
F.G. 1.012 SG/3.1P
AVB 4.7%
IBU 13.6
SRM 3.8

Won 1st Place in Category for American Standard Beer. Glass has a lot of condensation that masks its clarity, but it drinks really smooth either way.

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I'd certainly drink that!