- Joined
- Jul 16, 2012
- Messages
- 10,254
- Reaction score
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- Points
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Okay, I stole this idea from St. Arnold Brewing in Galveston. Basically it's a Koelsch fermented with Hefeweizen yeast. Here's the recipe:
http://www.brewersfriend.com/homebrew/r ... -improved-
The "New and Improved" bit comes about because I've brewed this before and taken a gold in a non-sanctioned contest with it. So of course, improvements (can't leave well enough alone):
- Double decoction (Hochkurz process)
- Simplified grain bill (Decrapification - the decoction should provide me the malt flavor I want)
- Acidification using acidulated malt
- Water treatment to reach a residual alkalinity of -40 ppm
- Sparge water acidified to 5.4 pH
- Controlled fermentation (<65 degrees) and "lagering" (50 degrees).
So have at it, guys. I know this violates my "one change at a time" mantra but I've used most of the changes in other brews, to great effect. What do you think?
http://www.brewersfriend.com/homebrew/r ... -improved-
The "New and Improved" bit comes about because I've brewed this before and taken a gold in a non-sanctioned contest with it. So of course, improvements (can't leave well enough alone):
- Double decoction (Hochkurz process)
- Simplified grain bill (Decrapification - the decoction should provide me the malt flavor I want)
- Acidification using acidulated malt
- Water treatment to reach a residual alkalinity of -40 ppm
- Sparge water acidified to 5.4 pH
- Controlled fermentation (<65 degrees) and "lagering" (50 degrees).
So have at it, guys. I know this violates my "one change at a time" mantra but I've used most of the changes in other brews, to great effect. What do you think?