Tuesday, September 16, 2014

Summer Kolsch Beer Recipe

This may be the best beer I have brewed yet!  Crisp, light, very drinkable and a fantastic toasty finish.
Also the one of the simplest beers ever!

Summer Kolsch
All grain
13 gallon primary
11 gallon secondary
22 lbs pale malt
2 lbs Briess special roast
3 oz cascade 60 minutes
Wyeast Kolsch 2625
Step mash with decoction (optional, 90 min at 155 would probably work fine):
20 min at 122
20 min at 133
20 min at 144
20 min at 155
Batch sparge at 170, 3 batches for 20 min each
5.5% abv

Note: This stuff fermented violently!  It overflowed the overflow tank and ran all over the basement.   Make sure you have an overflow for the overflow.

Update January 4: The first batch I bottled ended up way too carbonated.  Again, the highly active yeast.  For the second half, I toned the priming sugar back to 1/2 cup for 5.5 gallons and it came out just right. I also lagered it for a time, but didn't notice much difference.

 If you like light, simple, fruity, almost lemony beers, this is the one for you.  If you would like a bit more mouthfeel and flavor, I would add some crystal malt.  In my opinion, this recipe as-is really fits the BJCP style guidelines.

Monday, September 8, 2014

A good pumpkin ale recipe

This is the first 6 gallon batch I have done in a long time, but I didn't know how much pumpkin I could stand!  I generally don't do fruit beers or use any additives or adjuncts, but I do love pumpkin now and then.  It was a fairly quick mash compared to my decoctions of late and a quick batch sparge but I still managed 75% efficiency.

Pumpkin Ale with fresh pumpkin and toasted pumpkin seeds

6.25 gallon primary
5.75 gallon secondary
13 lb Pale malt 2-row
1 lb Crystal 40
1 lb crystal 80
1.5 oz general bittering hops 5-10% AA ( I used home-grown, Cascade should work fine) for 60 min
90 minute mash at 155-160
60 minute sparge at 170 in 3 batches, 20 minutes each
2 lbs fresh pumpkin chunks, baked in oven at 350 for 1 hour and added to boil
1/2 cup roasted pumpkin seeds, added to boil
60 minute boil
Add pumpkin from boil into fermenter
1.5 tsp. pumpkin pie spice added at bottling
Wyeast London Ale 1028

Notes: Could have used a bit more spice.  I would bump it up to 3 tsp. Add a little extra sugar for bottling as this yeast needs a little help.

Update 1/28: After letting it age in my basement for 4 months. the flavor has definitely improved as well as the carbonation.  It is definitely on the light side, but I like it that way.  Very clear and good balance between malt and spices.