Maibock Kolsch Recipe Critique

[permo]

Well, it is winter and I am really looking to take advantage of my lagering capability in the garage. Here is a recipe I am tinkering with. I love rogue dead guy and also summits maibock. I am looking to do my own thing with a kolsch yeast. Let me know what you all think.



Batch Size: 6.50 gal

Boil Size: 8.17 gal
Boil Time: 60 min

Ingredients

Amount Item Type % or IBU
6.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 37.50 %
5.00 lb Vienna Malt (3.5 SRM) Grain 31.25 %
4.00 lb Munich Malt (9.0 SRM) Grain 25.00 %
1.00 lb Wheat Malt, Ger (2.0 SRM) Grain 6.25 %
2.00 oz Vanguard [3.20 %] (60 min) Hops 15.7 IBU
1.00 oz Vanguard [3.20 %] (30 min) Hops 6.0 IBU
1.00 oz Vanguard [3.20 %] (10 min) Hops 4.9 IBU
1.00 oz Vanguard [3.20 %] (1 min) Hops 0.3 IBU
1 Pkgs German Ale/Kolsch (White Labs #WLP029) Yeast-Ale



Beer Profile

Est Original Gravity: 1.068 SG

Est Final Gravity: 1.016
Estimated Alcohol by Vol: 6.76 %
Bitterness: 27.0 IBU
Est Color: 7.4 SRM

I am thinking to dry this hummer out I will mash at 151 and ferment at 65 degrees for 3 weeks before lagering for a month.

suggestions?


Mash Profile

Mash Name: My Mash Total Grain Weight: 16.00 lb
Sparge Water: 4.34 gal Grain Temperature: 60.0 F
Sparge Temperature: 168.0 F TunTemperature: 60.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

My Mash Step Time Name Description Step Temp
60 min Step Add 24.00 qt of water at 164.6 F 150.0 F



Mash Notes:
Carbonation and Storage

Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 4.9 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F

Notes

Make a big starter and fement cool for 2 weeks and then lager for 4-6 weeks.
Created with BeerSmith

 

[beesy]

Well, it is winter and I am really looking to take advantage of my lagering capability in the garage. Here is a recipe I am tinkering with. I love rogue dead guy and also summits maibock. I am looking to do my own thing with a kolsch yeast. Let me know what you all think.



Batch Size: 6.50 gal

Boil Size: 8.17 gal
Boil Time: 60 min

Ingredients

Amount Item Type % or IBU
6.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 37.50 %
5.00 lb Vienna Malt (3.5 SRM) Grain 31.25 %
4.00 lb Munich Malt (9.0 SRM) Grain 25.00 %
1.00 lb Wheat Malt, Ger (2.0 SRM) Grain 6.25 %
2.00 oz Vanguard [3.20 %] (60 min) Hops 15.7 IBU
1.00 oz Vanguard [3.20 %] (30 min) Hops 6.0 IBU
1.00 oz Vanguard [3.20 %] (10 min) Hops 4.9 IBU
1.00 oz Vanguard [3.20 %] (1 min) Hops 0.3 IBU
1 Pkgs German Ale/Kolsch (White Labs #WLP029) Yeast-Ale



Beer Profile

Est Original Gravity: 1.068 SG

Est Final Gravity: 1.016
Estimated Alcohol by Vol: 6.76 %
Bitterness: 27.0 IBU
Est Color: 7.4 SRM

I am thinking to dry this hummer out I will mash at 151 and ferment at 65 degrees for 3 weeks before lagering for a month.

suggestions?


Mash Profile

Mash Name: My Mash Total Grain Weight: 16.00 lb
Sparge Water: 4.34 gal Grain Temperature: 60.0 F
Sparge Temperature: 168.0 F TunTemperature: 60.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

My Mash Step Time Name Description Step Temp
60 min Step Add 24.00 qt of water at 164.6 F 150.0 F



Mash Notes:
Carbonation and Storage

Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 4.9 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F

Notes

Make a big starter and fement cool for 2 weeks and then lager for 4-6 weeks.
Created with BeerSmith

I guess maybe some more details on what you are expecting for a final product and your primary fermenting process would help. Most Kolsch are fermented around 60F then lagered. some, or most, (depending on who you talk to) even bring up to a diacytal rest around 66-68F for a few days before cooling and lagering. My guess (and only guess) is the Kolsch may give you a little more of a fruity flavor, especially at 65F, but you may or may not want this. Rogue's Dead Guy is brewed with Pacman yeast fermented at 60F. I believe the Pacman is a current VSS stain - lucky you!! Check somewhere like www.northernbrewer.com or your LHBS to find it. I think it's 176X (??? forget last digit) or you can grow up your own starter from some bottles of Rouge. You could also try a bohemian or bavarian lager yeast as well if you want more of a traditional maibock.

 

[permo]

I also have nottingham and US-05 available. I have had fantastic luck fermenting nottingham quite cool, down to 60 degrees. I bet that would yield a result very similar to PacMan. However, I have had great luck with my Kolsch beers turning out quite neutral using an extended primary fermentation in the 64 degree range.

Regardless of what yeast I use I will lager this beer for at least a month before bottling.

I know that US-05 is a distant mutation of nottingham...I think I also heard that pacman is a mutation of US-05.......is this true?

 

[beesy]

Are you using wyeast or white labs kolsch? I am going to do one soon and I heard their strains are a little different. Sounds like u have good results with the brand u you.

 

[permo]

Are you using wyeast or white labs kolsch? I am going to do one soon and I heard their strains are a little different. Sounds like u have good results with the brand u you.

White Labs..029 kolsch/german ale

I recently did a kolsch with it that was 1.052 OG, and it dried it out to 1.009 after two weeks at 63-66 degrees. I am thinking it could take a 1.064 maibock down to 1.016 or close to it.