Kolsch/Kolleweizen - Spring Brew Day

[Nosybear]

Brewed this today:

http://www.brewersfriend.com/homebrew/r ... -improved-

First, it was a beautful brew day. The Colorado weather gods smiled on us, no snow, little wind, comfortable temps outside. I did a single decoction (raising temps from saccarification to dextrinization temp, 145 to 158 degrees), then mashed out with boiling water. Got great conversion, split the wort into two three-gallon batches, which I'm fermenting with the yeasts mentioned in the recipe. Will primary at 60 degrees, then drop the temps into the 50s for a bit of pseudo-lagering, perhaps even into the 30s if I get lagers in the fridge. Any thoughts?

 

[Ozarks Mountain Brewery]

that yeast is is known for banana and clove flavors at 68 so the lower temps should be clean and tasty,let up know how it turns out

 

[Nosybear]

I've done it before (Gold medal in a non-sanctioned competition at the Dillon Dam Brewery) with WLP 380. As cool as I'm working it, I'm expecting clove. I'm also expecting good things from the Kolsch. I just did a Hefeweizen (also split, half "straight", half with 4# pasteurized strawberries in secondary) with the Weihenstephan strain using similar fermentation technique and it came out magnificent both ways. I'm doing two things right now: Building up a set of "lawnmower" beers for summer and testing the process changes from this winter. There's no place for a flaw to hide in these light, subtle beers so they make great process checks.

 

[Smitty27]

One of these days I'm going to brew up some German beers. I've been stuck on Belgian beer since I started brewing.

Hey Nosy, are you going to bring a SMaSH beer to the next homebrew meeting? Did you bring anything to the last one?

 

[Nosybear]

I generally don't do coffee beers, preferring to leave caffeine to my morning brews so no, I didn't take anything to the last demo night. Next one is SMASH? Hmmm.... I have two ideas I'm working on that would fit. One is a Marzen (apologies to the umlaut) that consists of Munich malt and Tettnanger hops only. The other is a Blonde Ale I've done that's basically pale malt and Crystal. Will have to see, but likely it will be the Marzen, if I can complete a lager in time. Next Lagerthon is in two weeks, plan is the Marzen and a Helles.... An interesting one I've done, if you'd like to try it, is a pale ale with Nelson Sauvin hops. Happy to share, though you'd have to scale up since it's only a 1-gallon batch.

 

[Smitty27]

The Marzen sounds awesome! I'm going to do a all Munich and citra with Brett Trois. I didn't get to use the Brett Trois in my last beer so I'm going to put it in this one. I've been wanting to do a 100% Munich beer for a while now. I really like the flavor Munich provides in large quantities. I haven't used citra hops either but I found an all citra hopped beer at the meeting and it smelled awesome. I hopping to get a nice fruity funkiness from the brett to match up with the Munich and citra.

I'm also planning on bringing a Golden Strong made with Belgian pilsner, Mosaic, and WLP570. This one isn't to style at all with the hops but I think its going to be pretty interesting.

Whenever I finally switch modes I'd really like to do a Helles!