mmditter said:
That sounds really interesting. Can you share the recipe with us?
I'm thinking about doing a Kolsch tomorrow or Sunday.
Ok, I don't normally release the recipes, especially when untested, but since you guys are the coolest, I'll let it go.
NO CANOE BREW AMERICAN PILSNER
O.G. = 1.058 (with efficiency of 68%, no comments, please)
IBUs = 32
Alcohol = 5.5% by volume
10 lbs. American 2 row
4 lbs. Vienna
7 gallons in brew kettle, estimated to collect 6.5 after 60 minute boil.
.5 oz Chinook hops @ 60, .5 Northern Brewer @ 30, 1 oz. Saaz @ 15.
White Labs German Ale/Kolsch Ale Yeast WLP029
Will ferment as close to 65 degrees F as possible for about a week and a half. No secondary. Then will store in keg in fridge around 40 degrees F for two weeks or so, then filter and serve. Hopefully the yeast will give it a somewhat lager type feel with a little ale excitement.
I suppose the twist would be in the yeast, the use of Saaz hops at the end (instead of all American hops), and the high amount of Vienna. I'm hoping for a little more malt emphasis than you normally find in an American Pilsner, while going for the Pre-prohibition type bitterness (for thos who remember the thread about my gramps and his post WWII beer he wanted) with the clean finish of a lager. I hope it works out well. Comments?