JLeuck64
Well-Known Member
So I've been working on this recipe a while and feel like I am to the point of sharing it to get some feedback from others who like this style of beer also.
Size =5.5 gal
OG = 1.054
FG = 1.016
IBU = 23.1
SRM = 11.4
ABV = 5.27%
Eff. = 75.84%
Ingredients
8.0 lbs. 2-row
1.0 lbs. C15L (OK to use 10L here, C15 is just what my supplier had in stock)
1.0 lbs. Milk Sugar (lactose) added at flame out
0.5 lbs Briess - Extra Special Malt
0.5 lbs Honey Malt
Hop Additions
0.5 oz Magnum at FWH (first wort hop is when I am draining first runnings into the kettle.)
0.5 oz Simcoe at 5 min
0.5 oz Simcoe dry hop
Yeast
I cultured yeast from a couple of bottles of store bought Drop Top and it's my first choice for brewing this recipe! MSG me if you want to try this and I will assist. You could also substitute Wyeast 2565 Kolsch, it is a very close 2nd to the cultured yeast in my opinion.
Instructions
Mash in at 153 degrees F for 1 hour; I batch sparge with water hot enough to raise the grain to 165 degrees F; boil for 60 minutes, add hops as indicated above; add nutrient/Irish Moss at 10 min before end of boil; cool wort and pitch yeast when wort is 72F or lower; I ferment at 65F
Notes
I ferment for a couple of weeks in primary, then I add dry hops to the primary for another 7-10 days. The dry hop is totally optional, I just like a little more aroma is all.
I also bottle condition and I've noticed this recipe will really start to develop it's flavor after 2 weeks till its gone
When I first started looking for clone recipes of this beer (and brewing some of them) I quickly determined that many on the web are just... wrong! So wrong! After spending some time looking at Widmer's site and realizing that the ingredients they use are not the same as the internet recipe's I decided to download Brewtarget and figure it out for my self. Hoping for some collective feedback with this current version so WE can dial it in ( ;
Size =5.5 gal
OG = 1.054
FG = 1.016
IBU = 23.1
SRM = 11.4
ABV = 5.27%
Eff. = 75.84%
Ingredients
8.0 lbs. 2-row
1.0 lbs. C15L (OK to use 10L here, C15 is just what my supplier had in stock)
1.0 lbs. Milk Sugar (lactose) added at flame out
0.5 lbs Briess - Extra Special Malt
0.5 lbs Honey Malt
Hop Additions
0.5 oz Magnum at FWH (first wort hop is when I am draining first runnings into the kettle.)
0.5 oz Simcoe at 5 min
0.5 oz Simcoe dry hop
Yeast
I cultured yeast from a couple of bottles of store bought Drop Top and it's my first choice for brewing this recipe! MSG me if you want to try this and I will assist. You could also substitute Wyeast 2565 Kolsch, it is a very close 2nd to the cultured yeast in my opinion.
Instructions
Mash in at 153 degrees F for 1 hour; I batch sparge with water hot enough to raise the grain to 165 degrees F; boil for 60 minutes, add hops as indicated above; add nutrient/Irish Moss at 10 min before end of boil; cool wort and pitch yeast when wort is 72F or lower; I ferment at 65F
Notes
I ferment for a couple of weeks in primary, then I add dry hops to the primary for another 7-10 days. The dry hop is totally optional, I just like a little more aroma is all.
I also bottle condition and I've noticed this recipe will really start to develop it's flavor after 2 weeks till its gone
When I first started looking for clone recipes of this beer (and brewing some of them) I quickly determined that many on the web are just... wrong! So wrong! After spending some time looking at Widmer's site and realizing that the ingredients they use are not the same as the internet recipe's I decided to download Brewtarget and figure it out for my self. Hoping for some collective feedback with this current version so WE can dial it in ( ;
beer.
