10 Apr
2003
10 Apr
'03
4:27 p.m.
Last evening, I looked at my traditional recipe and found 65% base, 10%
Munich, 10% crystal, and 15% Wheat. The sample tasted fairly decent!
>> Will Holway <brew987(a)yahoo.com> 04/10/03
03:28PM >>>
In my opinion it is good to add some specialty grains
to give a bit more character to the beer. In the past
I have used small amounts of Vienna, Cara Pils and
Wheat malt. Even a light Munich (6 L) works well. Just
make sure to use small amounts. I like a bit of a malt
flavor to all of my beers, for drinkability, head
retention etc.
I also feel that if you are going to make a "naked"
Kolsch or othe recipe like this, that Wyermann is a
better malt than Durst.
Cheers
WH
--- chris(a)mikk.net wrote:
On Wed, 9 Apr 2003 09:15:42 -0500 , "Steve Fletty"
writes:
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Anyone got a good kolsch recipe?
Yep. Currently drinking this one. It's basically
Northern Brewer's recipe, minus the wheat.
(5 gallons)
8 # Durst Pils
Mash for 90 minutes at 150F
1.5 oz Hallertau (4.4%AA) @60 min
0.5 oz Hallertau (4.4%AA) @15 min
Wyeast 2565, fermented around 55F. After 3
weeks, racked to secondary and dropped to
50-52F for a month. Kegged/force carbonated.
OG 1.044
FG 1.010
This is definitely one of my favorite brews so far.
I'll definitely be brewing this stuff when those
nice winter temperatures come back :-)
--
Chris Mikkelson | Disclaimer: the plural of
"anecdote" is not "data."
chris(a)mikk.net | -- spencer(a)engin.umich.edu