Thursday, December 26, 2013

Red Hop Rocket

10 Gallon Batch

20 lbs    2-Row organic
3   lbs    Carared (Morebeer)
2   lbs    Crystal 40 organic
1   lbs    Carapils organic

60 mins 2 viles of hop jizz
20 mins Chinook 5 oz, coil, tablet
10 mins Citra 5 oz 
5   mins Citra 2 oz, Chinook 3 oz

Yeast: Yeast from Blind Pig batch reused.

150 F Mash for 90 mins
170 F Sparge to make 12 gallons. Slow mash out. 

Produce 12 gallons
Boiled down to 10.5 gallons

Dry hop
7 days - 4 oz Chinook, 6 oz Citra

Cold crash then keg 

Lager for 4 weeks at fridge temperature. 

OG  1.072
Gravity after 9 days 1.046, tastes sweet with fruit bowl and lesser piney flavours. Needs more fermentation. Head of foam has resided. Leave for a total of three weeks.
FG   est 1.01
ABV 8%

Jan 18 - Poured into 2 bucket. One with Chinook hops (2 oz) and the other 4 gallon vessel has Citra hops (1 oz)
Jan 25 - Poured into keg with CO2. I will let this rest until March 1st to get a clean hop aroma.
Feb 1 - Coming along nicely. Huge hop flavour and strong hop aroma.
Feb 6 - Perfect! Hop-delicious. Aging help give this the light body, nice mouth feel with crisp hoppy flavours and aromas. One of my best. The red malt is a favorite of mine. This is a lot like a IPA with heavy hops. The ABV is high but it tastes like a 4% beer.
March 6, 2014 - Aged to perfection. Amazing hoppy malty fresh full bodied Red Ale. Do this again with other great IPA hops.
March 15, 2014 - Rich wonderful hoppy. Winner!
March 23 - Ok. This was a solid good. Hoppy red ale but I have to refine my process if I'm doing this again. This beer was too bitter and too heavy. Hop aroma was very nice but this is not an easy drinking beer. 

Areas to improve:

1. Mash at 149F to lower heaviness 
2. Lower red and 40 malt to about 1/2
3.  Focus on dry hopping a series if hops each for 4 days

There are no surprises with this beer. Considering the ingredients this is what I would expect with the beer. 

Sunday, December 8, 2013

Apfelwein, Hard Cyder

First time brewing hard cider. 


5 gallons of apple juice (Pastured pure juice, no ascorbic acid etc)
2 lbs of dextrose (To give punch)
WLP 775 Yeast (Considered to give a clean cidery finish)
1 teaspoon Fermaid K (To assist in fermentation)

Mixed in and stirred let stand at 63F - 68F for 10 days. Kegged and pressurized to 20 PSI for 10 days. 

It took about 2 days for active fermentation to begin. Then a slow steady fermentation happened for about 8 days. 

Dec 22nd - Added 32 oz (5% of total batch) of apple juice to sweeten batch. Added 1 crushed Camden Tablet to the apple juice to stop fermentation. Kegged to 40psi. 

OG of Apple Juice  1.035
FG 1.005
Calculated ABV 3.1%
Dextrose of 2 lbs adds 2.4% ABV
Plus 2 lbs of dextrose
Total ABV 5.5%

April 21 2014 - What I've learned is that the final product plays heavily on the quality and flavour of your apple juice. The results of this cider are fine. It tastes like a dry apple juice with a kick. With the sweetness gone the apple flavours are simple and not impressive. I stopped fermentation with Camden tablets and then added some original apple juice to sweeten this up a bit. Next time I would skip the Costco juice and head out to an orchard and get some freshly squeezed apple juice and add the yeast to it at the orchard. I would be looking for a darker juice that I liked the flavour to begin with. This is hogging a valuable keg. I hope it gets hot here soon so I can start serving this more.

May 24 2014 - Ok. Poured some from the keg the other night and I'd have to say the aging has improved this to what I would call a nice clean crisp cider. Nothing to write home about but still very good. A good friend gave me about 40 Martinelli's Sparking Apple Cider bottles. I will be bottling the keg today. 

Handheld Bottle Capper

Note: Interesting the bottle capper has reversible metal clampers which allow you to cap the larger Martinelli's bottles.

Sunday, November 24, 2013

Two IPAs, Pliny style

Pliny The Elder Clone - 5 Gallons

May 15, 2011

An all grain kit from Morebeer. Biggest modifications I see from the Internet versions are the substitution of Cascade instead of Warrior hops and, Magnum for lesser alpha hops. Warrior is hard to get so I assume the Morebeer is selling what they got in stock. Since this is kegged I’m not using the priming dextrose that came with the kit. This recipe uses hops in five ways. Mash, bitter, aroma, flame out and dry hop.

Malted Grains

LBS   Name
13      GR304 Malt - Rahr 2-Row
0.5     Caramel/Crystal Malt - 40L
1.0     Carapils
1.0     Dextrose (Corn sugar)


Name Oz AA% Pellet / Whole

Cascade     2       7.5      W
Magnum     2      14.1      P
Simcoe       3      12.2      P
Columbus   4      14.4      P
Centennial   3      9.2        P

Yeast - WLP001 White Labs Yeast (California Ale)

Name    Oz      Time              Pellet / Whole
Cascade 2        60 (mash)      W
Magnum 2        90 (boil)         P
Simcoe   1        45                  P
Columbus 1      30                  P
Coil                  20
Dextrose           10
Tablet.               5
Centennial 2      Flame out       P
Simcoe 1           Flame out      P

Dry Hop (in secondary carboy)
Columbus 3        7 days           P
Centennial 1        7 days          P
Simcoe      1        7 days         P

Did not filter the water
Add Grains and Dextrose to initial H2O

Add Cascade hops
Description     Amount     Time Temp
H2O               5 gals         60   149F (kettle temp was 165F)
H2O                3 gals        10   170F
H2O                3 gals        10   170F

Creates a wort of about 9.5 gallons, creates 6 gallons

Note: Initial mash changes taste of beer (148-152F) less malty, (154-158F) more malty
Note: Recirculate wort using bucket until it is clear, did this only on last mash

  • Bring wort to rolling boil for 20 mins 
  • Start hop schedule (90 mins) 
  • Cool and transfer to Carboy add yeast, poured from a height to aerate wort

OG 1.072-76 0.0 did not take (Based on 70% Mash Efficiency)
FG 1.15
IBU 198-202 0.0
ABV 8% Target
ABV (R) 8% 7% (May 30)


May 15 - Did this brew in the garage due to rain. There are a few new techniques used here. 1) mash hops, 2) flame out hops and 3) total boil time 110 mins. This allows me to mash out with a total of 11 gallons for a higher grain extract efficiency 4) original mash temp was 149F versus 156F. This should make for the drier beer. I think the combo of dry and hoppy should be excellent. Placed in fridge set to 67F. I plans to have it ferment for a total of 10 to 14 day. Dry hop will happen during last 7 days.

May 17 - Fermenting nice and slowly. Still has ¼ inch head (white)

May 16 - Nice White head about one quarter inch thick. 66F in fridge.

May 18 - Continued white (crusty) head 1 inch thick. Recommended fermentation is 68F but doing this at 66F slows things down a bit which I think is less messy (potential foam volcano) and yeast off flavours are avoided. This is my first ale fermented totally in the fridge. (Ditto May 19th)

May 21 - Added Dry hops

May 23 - Fermentation still active with ¾ inch foam on top. (8 days)

May 25 - Fermentation is slow (bubble every 24 secs)

May 30 - Move to to keg with sediment. Lowered fridge temp to 44F, added CO2 15 psi

June 1 - First drink. Highly aromatic with a nice light body. great mouth feel. Next time keep hop particulate out of the keg. This beer is a winner.

Pliny The Hoser

Inspired by Pliny the Elder - 2013

My Recipe            Original Recipe
NA Target             OG: 1.088
NA Target             FG: 1.012
Estimate 8%           Target ABV 10.5%
15lbs 2-Row         20 lbs 2-Row
1lb Carafoam        1 lb Carapils
12 oz Crystal 40    12 oz Crystal 40

Note: Use the first 6 gallons for this wort is collected for this recipe. I ran out of 2-Row so this is going to result in a lower ABV.

   Mash 148F                                                 Mash 148F


70 mins Magnum hops 2oz                          60 mins Magnum hops 2oz
20 Columbus hops 2oz, whilflox, coil           20 Columbus hops 2oz, whilflox, coil
FO Simcoe, Centenial, Amarillo 2 oz each   FO Simcoe, Centenial, Amarillo 2 oz each

Note: The only difference here is that I should get a slightly more bitter beer with the 70 minutes.

Clone Recipe (close to it)
  • Dry Hop (65F+)
  • Dry Hop 1: 1oz ea: Amarillo, Simcoe, Centennial 
  • Dry Hop 2: 1oz ea: Amarillo, Simcoe, Centennial 2 days later
  • Dry Hop 3: 1oz ea: Amarillo, Simcoe, Centennial, Columbus then 2 days later
  • Dry Hop 4: 1oz ea: Amarillo, Simcoe, Centennial, Columbus then 3 days later, 7 days later keg
My Dry Hop Schedule
  • Dry Hop (65F+)
  • Dry Hop 2: 1oz ea: Amarillo, Simcoe, Centennial 
This simplified dry hop schedule is based on what I consider the biggest bang for the buck. Not having a conical fermenter and also believing that loose hops (not in a bag) yield better results has me making this a one shot dry hop process.

Yeast: US-05

Fermented in primary for 14 days then transferred to dry hop for 1 week. Then transferred to keg.


This turned out to be a nice hoppy high ABV IPA. For all the hops I put into this I feel I could have done better. It lacked the crispness of an IPA. Bitterness was spot on. Loose hops made this a hazy beer during secondary. Aroma was a mellow hoppy bit citrusy smell. Taste was full body but to crisp. Next time think about 45, 30 and 10 mins addition of hops in boil and dry hopping per original recipe.

Friday, November 22, 2013

Tim's Irish Red Ale

Tim's Irish Red Ale

Saturday October 15th, 2011

My original recipe and also my beer that has been a huge hit. Lots of flavour but still very drinkable. Alterations of this recipe include mashing at 155F for more malt flavour and less ABV. Changing hops to balance with malt and adding more Black Roasted Barley to tilt this towards a stout.

ABV 5.7%, OG 1.057, FG 1.013

  • 9 #s British Maris Otter Pale Malt
  • 1 #s Cara-Red German
  • 0.5#s Crystal 40
  • 0.5#s Crystal 60
  • 1 #s British Crytal 70/80
  • 2 oz Black Roasted Barley Malt (British)
Total grains: 12 lbs and 2 oz


WLP004 (65-68°F) 

  • First Mash is 60 minutes @ 153F (Heated water to 167F), 4 gals, produces 3.25 gals
  • Second Mash 10 minutes @ 157F (Heated water to 165F), 3 gals, produced 3.1 gals
  • Sparge Mash 2 minutes @ 170F (heated water to 170F), 2 gals, produces, produces 2 gals
Or Mash at 153F for an hour and sparge to make 8 gallons.

Started with 8 gals, brought to boil
  • 2 oz 60mins Cascade (sub Fruggles) -- HOME GROWN
  • 2 oz 20mins Willamette (sub Kent Golding) -- HOME GROWN

Nov 2014 batch
- OG 1.039, FG 1.012
- added 2 cups of dextrose 
- boils for 60 mins by mistake. Should have done 90
- 3.7% plus dextrose making it 5%

Sunday, November 3, 2013

Raspeatin on Nitro!

Old Rasputin clone on Nitro

Coal Black with a thick white head. Bliss!

Nov 3, 2013 - Old Rasputin is a beautiful thing. This beer leverages much of what makes it great and attempts to make a new great stout. Check my comments to see how this worked out. 


Mash 152 F (60 Mins), Sparge 170 F
Batch Size: 5.00 gal
Boil Size: 8 gal
Final wort 5.7 gal
OG: 1.088
FG 1.017
ABV 9.5% 
Boil Time: 90 Minutes
288 calories per pint


18 lb 2 Row base 
1.00 lb Caramel/Crystal Malt -120L 
0.50 lb Brown Malt 
0.50 lb Caramel/Crystal Malt - 15L
0.50 lb Chocolate Malt
0.50 lb Caramel/Crystal Malt - 40L 
0.25 lb Black Barley

Hop Additions
60 Minutes
- 2 oz Magnum Hops alpha 14.7% beta 6.7%
20 Minutes
- 2 oz Chinook hops alpha 11%
- 1/2 oz Warrior
- 2 oz NZ Pacific Gem alpha 15.4%
- 1 oz Centennial alpha 11.8%


Added oxygen for 2 mins to froth wort. 

1 Whirflox tablet at 10 mins in the boil
1 WLP 005 British yeast
Day 2 of Fermentation. Kaboom!

My sculpture
Nov 15, 2013 - 1.017 FG, Tasted wow!

Nov 3, 2013 - When this cooled down it read OG 1.088

Initial pour of the wort


- Malts are the same as the close recipe. Changes to recipe are primarily the hops. Magnum was chosen for bittering based on a smooth bitterness.  The 20 minute addition hops were chosen based on the aroma profile and also what I had left in the fridge. Biggest contributions will come from the Chinook and Centennial based on smelling these hops. Warrior and NZ hops were getting old.
- 90 minute boil was done based on boiling down the 8 gallon wort. 8 Gallons was extracted based on getting more sugars with the sparge. Although this was only 1.088 OG it would have hit the mark of 1.092 if I produces 5 gallons instead of 5.7 gallons. I expect to loose the 0.7 gallons with trub.
- Day 2 of fermentation resulted in an explosion of the good kind. Trub pushed out the air lock and oozed trub all over the vessel and floor. Strong fermentation still continues on day 3 with my blow off system in place.
- Nov 9th tasting with gravity reading. Tastes as expected. Mmm-mmm good. A bit harsh that requires another week sitting on the trub to help smooth out this beer.
- Fermentation temperature was 63F to 68F
- Kegged on Nov 23. PSI set to 40 with micro stone infuser. Ready to pour in 48 hour. Improves with age for 3 wks.
- Finished keg on Jan 31, 2014. This beer was a big success. Easy to drink for a stout. Full of flavour. Nitro made this even smoother. Head was creamy and thick. This was a big step up from Guinness when looking for flavour.

Wednesday, October 30, 2013

Lager - German Pils - July 20, 2013

Great Lager!

Part of the fun of brewing is the creative aspect. This lager has New Zealand hops. Southern Cross smells wonderful and I was a bit taken back that I was advised to use it as a bittering hop. I think next time I'll use Southern Cross as an aroma hops and see what happens. The Motueka hop is complex with a nice overall flavour.

Amt         Malts
10           German Pils
1             Carapils
1/2          German Caramel Pils

Mash 150F 90 mins and sparged at 165 to make 6 gallons

60 mins Southern Cross 1 oz
45 mins Motueka 1 oz
20 mins Motueka 1 oz
5 mins Southern Cross 1 oz

OG 1.052
FG 1.012 (?)
ABV 5.25%

Aug 11 gravity 1.025

This was a great beer and did not last long.

Yeast WLP830

Tuesday, October 29, 2013

Lite Pils

Sunday Oct 27, 2013

Aiming for a 3-4% lager with lots of hop flavour and aroma. 

7lb Pilsner Malt
4 oz Munich Malt 
2 ozCaramel/Crystal Malt 

1 oz Hallertauer 4.90% (60 min) (W)
2 oz Saaz 3% (P) (10 min)
2 oz Glacier 5.1% (not fresh, W) (10 min)
2 oz Willamette 5.2% (P) (10 min)

Mash 150F 70 mins
Starge to make 6 gallons


Made 4.5 gallons
OG 8.5 Brix
FG 4 brix, hydrometer shows 1.010
ABV 4%


- Fermentation started fast at 80Fand then dropped over night to 55F in fridge
- Typical rotten egg smell on the 4th day of fermentation
- Three weeks into primary and the beer has settled down nicely. I think I'll lager for a few more weeks.
- Nov 12th, currently lagering in primary. Expected to keg on Dec 7th and drink during xmas.
- Nov 30. taste on kegging is full of body. Good stuff but only 4 gals. 

Sunday, October 20, 2013

The Professor - IPA (hoppy)

Brew date: - Oct 19, 2013

10 gallon Blind Pig More Beer Ingredients and Recipe. 

  • 23lbs            2 row
  • 1lb               Carapils
  • 1/2lb            Crystal 40
  • 1/2lb            White wheat

  • 152F for 90 minutes
  • Sparge at 170F to produce 13 gallons

  • 60mins         Chinook 1oz, Warrior 1oz
  • 20mins         Cascade 1oz
  • 5mins           Whirlflox, Cooper coil
  • 0mins           Cascade 2oz, Amarillo 1oz, Simcoe 1oz
  • Copper coil cooled wort to 95F
  • Drained into 15 gallon vessel for fermentation with spray attachment to add O2
  • OG 1.056 (Oct 19, 2013)
  • FG 1.010 (Nov 9, 2013)
  • ABV 6%

  • WLP001 California Ale Yeast, 2 viles
  • 68F in pantry for 14 days

  • Dry hop on Nov 3rd  - Cascade 1oz, Amarillo 1oz, Simcoe 1oz, Centennial 1 oz
  • Nov 9th - took hops out. Aroma of citrus. Slight pinny aroma. Needs to get in keg to lager!
  • Nov 10 - kegged and set to 20 psi

  • Dec 13th. -  Aged to perfection. This started as a brew with little appeal to a spectacular beer. Patients patents patients! Crisp with a beautiful hop aroma.Cloudy (wheat malt) but completely acceptable.
  • Jan 18th. - A good beer with some after taste that were less than perfect. Possible DMS in the flavor as a result from not boiling this rapidly enough. 
  • I've had a few of my beers have this flavour which subsides with months of aging. I think this is due to a weak or short boil. I used this same yeast in the red hop rocket ale and there was no hint of this flavour.
  • This beer next time should boil more and dry hop more. 

Malted Barley Grain.
Adding water to the grain.

152F Mash covered for 90 mins.
Mash run off. Beginning of 13 gallon wort.

OG 1.056 @ 68F
From fermentation vessel to keg. Nov 10.

Saturday, September 28, 2013

Red Pale Ales

Red Pale Ales are my favorite Ales. The common ingrediant in all the beers below is Cara-red. I love this malt. Beers range from Pale Ales to  IPAs. All comments in red ink are my suggestions to how to improve me recipes and techniques.

  1. Red Ale with Wheat
  2. Dark Red 10 Gallon Brew
  3. Big Red Willy
  4. British Red
  5. Son of Hopsicle IPA

Red Ale with Wheat

July 7, 2013  

Aiming and archived a lighter red Pale Ale with hop aroma. The wheat was used for mouth feel which I would not do again since it made the beer cloudy. Honey rounded it out nicely. I would do this again with Carafoam or Carapils replacing the wheat. Mash at 153 to get more of the Carared flavor.

Amt  Malts
10     Golden Promise
1       White Wheat
1        Carared
1/2     Honey Malt

70 minute mash at 151F. Sparged to make 6 gallons. (next time make 7 gallons)

OG   1.052(?)
FG    1.018
ABV  4.46%

The Boil
60 mins Magnum 2 oz
20 mins Columbus 2 oz

Yeast Saf-5, one week primary at 67F
Secondary dry hopped with Citra that was left in the keg until finished. (July 20th)
Great beer! - (Aug 10th)

Dark Red 10 Gallon Brew
May 17, 2012

 10 Gallon batch 

This turned out great. Lots of body, flavour and with about 4 wks lagering was even better.

Malts                         Weight

Maris Otter                18 lbs
Black Roasted Barley 5 oz
Carared                     2 lbs
40 L                           1 lbs
60 L                           1 lbs
British 70/80               2 lbs

The Boil

Mins oz                  Description
60    4                      Fuggles
15    2                      First Golding UK
15    1                      Golding US
15   NA                   Coil, Tablet

Saf 04 Yeast at 68 for 7 days
Mash 152F
FG 1.024
OG 1.070?
ABV 5.5%
Big Red Willy
(Willamette Hops and CaraRed)
Saturday Jan 22, 2011
10 gallons

This is my second brew with Red Cara. My first was a 5 gal batch (first grain recipe ever for me, see Brew 1492 IPA). This one has more redcara as a percentage and is aiming to be a lower ABV beer. If the foam/head is not very good consider going back to flaked barley. (May 18, foam was excellent, don’t go back :) )

I’m using Willamette hops however these hops are not pungent like the ones I grew in my yard last year.

Carboy A has 4oz of dry hops versus 2 oz with carboy B.


  • 21 lb 2 row
  • wlp001 yeast
  • Malt - CaraFoam - 1 lb (mouth feel)
  • Malt - CaraRed - 2 lb (Flavour)


  • 1.0415 (shows 11%)
  • 1.0100 (shows 1.2%) Feb 3rd Carboy A

Estimated ABV 4.1%

Hop schedule (all whole)
  • 60 mins 2 oz Centenial
  • 45 mins 2oz Centenial
  • 30 mins 2oz Willamette
  • 20 mins 2 oz Willamette (coil, tablet)
  • 5 mins 2 oz Willamette

Carboy Dry hop setup
  • carboy a 4 oz dry hop
  • carboy b 2 oz dry hop

  • wort taste - smooth lite clean with lots of hop flavour but not too much.
  • Willamette hops (whole) did not seem very aromatic.
  • did 7/5/3 gals to make wort, next time (10gal =  5/5/5/3) (5gal = 5/3/3)
  • 7 gallons is have to pour/move
  • Next time circulate wort until clear before pouring in kettle
  • Jan 27 - fermentation has slowed down (63F to 69F), still has small head.
  • Feb 3 - aroma of caramel , smooth and good mouth feel, bit of and alcohol bite at the end
  • Feb 4 - ETA Bottling
  • Resting in closet and first drink will be in March.
  • Feb 25 - First taste from the fridge - crisp clean bitter and lite for a home brew. Hops favour did not come through.
  • march 7 - excellent mouth feel, nice bitter finish but still no will hop aroma. Nice lite IPA.
  • Refractor says 4.9 BRIX
  • March 19, Nice IPA (definitely not a IIPA) Good mouth feel, nice malty favour, faint hoppyness. A bit of an off flavour mid pallet. This could just be the hops aroma and not a bad thing. This is a beer better chilled.
  • May 18, This is a great lite Red IPA. The hops have solid bittering but I was hoping for more hop flavour. Next time flame out hops? Nice mouth feel however this is very lite and feel much like an English bitter from a mouth feel point of view. If I did this again I would focus on the hop aroma.

British Red

Aug 4, 2012

  • British Maris 2-Row 10 lbs
  • Crystal 40L ½ lbs
  • Crystal 60L ½ lbs
  • Black Roasted Barley 2 oz
  • Carared 1 lbs
  • British 70/80 1 lbs
  • Cascade 2 oz
  • Fuggle 2 oz

Batch Mash Schedule

Minutes         Gals          Temp (F)
65                  4.5              159
20                  2.2              150
5                    2.5              168

This produced 8.5 gals of wort

Hop Schedule - 90 min boil
Minute       Adjunct
60             Cascade
20             Fuggle, tablet, coil

Yeast Whitelabs 004 Irish


  • This turned out great but lacked a bit of bitterness and I think I added more than the 2 oz of Black Roasted Barley so there is more of this flavour in it. 
  • I would you a proper bittering hop next time and do a fuller hop for flavour next time but I would not add hops to the last 5 minutes or DH. I’ll leave that to the IPAs

Son of Hopsicle IPA - 5 Gallons
Saturday, March 26, 2011

1lb of hops, half used in dry hopping. Three flavour of malts used to create a rich head and a dark sweet malty flavour to balance with the heavy use of hops. High ABV target to maintain an overall aggressive full body beer.

Final product reminds me of a smooth Hopsicle. This is a great beer and I’ll make it again.



Malted Grains
Name Lbs
GR304 Malt - Rahr 2-Row 14
Caramel/Crystal Malt - 60L 0.5
GR452C Malt - CaraRed 1.0
Malt - Weyermen Cara Hell 1.0

Name Oz AA% Pellet / Whole
Willamette 8 4.8 P
Centenial 2 11.0 W
Willamette 4 5.1 W
Columbus 2 14.4 P

WLP001 White Labs Yeast (California Ale)


Name Oz Time Pellet / Whole
The Boil
Centenial 2 60 mins W
Centenial 2 40 mins W
Willamette 4 20 mins W
Dry Hop (in secondary carboy)
Willamette 6 8 days P
Columbus 2 8 days P


5 gallons h2o to 165F (24 mins time it took for boil)
2 gallons h2o to 170F

Description Amount Time Temp
H2O 5 gals 60 152F
H2O 3 gals 10 170F
Creates a wort of about 6.5 gallons

  1. Bring wort to rolling boil and reduce to 6.5 gals (then 30 min rolling boil)
  2. Start hop schedule
  3. 20 remaining add tablet and coil
  4. added 2 gallons of boiling water (next time sparge with 2 more gallons)
  5. Cool and transfer to Carboy (very sweet and dark)


Target Actual
OG 1.065 1.065
FG 1.15.         1.021
IBU 70 123
ABV 7%.    6.06
ABV (R) 7%.     9.5% reading at end of primary fermentation


Mar 27

Good fermentation head of one inch, very dark, clumps of sediment, steady bubbles in air lock
Mar 30

Placed in Fridge to ferment at a steady 65F
Apr 11

Moved wort to new carboy (minus the scum/yeast) and added dry hop pellets. Place back in Fridge at 65F (Columbus hops smelled strong and nice, Willamette was soft and nice)
Apr 11

Tasted it again!!! Maybe try whole hops (dry hopping) mouth with no off tastes. No hop aroma as expected.Darker than most colour
Apr 18

Poured this into a keg today with some of the dry hop scum. No worries it will settle to the bottom and pour out first. I’m so pleased with this batch. Heavy beautiful hop aroma. Beautiful mouth feel and nice balance of malt, hops and ABV. This will mellow a bit over the next week and will be ready to drink. CO2 set at 20 PSI.
Apr 23

Next time suggestions: Dry hop with whole hops to reduce sediment.
Apr 25

Bloody perfect beer. Smooth, great mouth feel malty and nice strong hop aroma and taste. Do this one again. Two weeks made a big difference with Hop Aroma!
June 5

Finished keg.

Beer would have been better if lagered/ conditioned to remove sediment.I think this would have been smoother with whole hops. Tough to lauger when it tastes so good.

Kolsch - high ABV

Kölsch Köln (Cologne) - German style

Style of this beer is much more hoppy and less bitter that German pale lagers. Not to be confused with Altbier which is fermented at a higher temperature than Kölsch and uses darker malts, more bittering hops, harder water which creates a nuttier, drier taste.

I was going after two new processes with this beer. 1) New lager Yeast at a higher temperature and 2) Lots of flavour malts in a lager. I've made outstanding lagers before with just base and carapils.

The results are amazing. This lager is my most flavourful and drinkable. Honey comes through along with lots of mouth feel. Very drinkable and full of body.

This fermented for 3 weeks then lagered for 3 week more in secondary (keg). It would have been better if it lagered for 5 weeks as the last few liters were the best.

Amt (lbs) Malt
  • 10 German Pils (base)
  • 6 Schill Kölsch Malt (base)
  • 1 Carapils
  • 1/2 German Munich
  • 1/2 Caravienne
  • 1/2 Honey Malt
  • Added water to mash to get the following mash temperatures and duration.
  • 60 min 148F
  • 30 min 156F
  • 10 min 168F

Sparged at 170 F out to make 7 gallons

Yeast - WLP029 Kolsch yeast (65 - 69F)

Hops added
  • 1 oz 60 mins Hallertauer
  • 2 oz 15 mins Saaz

OG 1.062?
FG 1.012
ABV 6.56%