And I brewed it! I got an OG of 1050 and it smelled great, two packs of hell pitched and fridge temp set at 15c. I really like using carafa malt so I have high hopes for this one.
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And I brewed it! I got an OG of 1050 and it smelled great, two packs of hell pitched and fridge temp set at 15c. I really like using carafa malt so I have high hopes for this one.
And the second of my chat GPT inspired recipes, this time an American Brown, looks a bit darker than I thought it might, however pretty happy with how the brew went. Going with US 05 as it's all that I had and also chucked in the last 10g of Centennial that I had in the pack at flameout as I couldn't be arsed to put it away in the freezer. OG 1053.
American Brown Ale Recipe (5-gallon / 19-liter batch)
Ingredients
- Malt
- 8 lbs (3.6 kg) 2-Row Pale Malt - Base malt that provides most of the fermentable sugars.
- 1 lb (0.45 kg) Munich Malt - Adds a rich, malty depth.
- 0.75 lb (0.34 kg) Caramel/Crystal Malt (60L) - For sweetness, caramel notes, and some color.
- 0.5 lb (0.23 kg) Chocolate Malt - Adds chocolate flavor and dark color.
- 0.5 lb (0.23 kg) Victory Malt - Gives a toasty, nutty character.
- 0.25 lb (0.11 kg) Black Malt - For a subtle roasted flavor and color.
- Hops
- 1 oz (28 g) Cascade (5.5% AA) - Bittering (60 minutes).
- 0.5 oz (14 g) Cascade (5.5% AA) - Flavor (20 minutes).
- 0.5 oz (14 g) Centennial (10% AA) - Aroma (10 minutes).
- 0.5 oz (14 g) Cascade - Aroma (5 minutes).
- Yeast
- 1 packet Wyeast 1056 (American Ale), White Labs WLP001 (California Ale), or Safale US-05 (dry yeast).
And bottled! Smells good, tastes nice and piney, potentially a bit too much roast flavour for me, we'll see how it goes. FG 1012 making it 5.3%.
Unfortunately run out of bottles now to bottle my Dark Pilsner, might just cool the fridge and give it another 2 weeks till I can source/drink another 30 bottles....
Busy day in the brewery, firstly brewed a kolsch, fancied something lighter and with a low abv to cook the Xmas dinner with.
3kg Pilsner
1kg MO
200g Wheat
200g
Mashed for 1 hour at 62c
Brought to boil,
30g hallertau + 10g tettnang @60
30g hallertau @10
Cooled and pitched cml kolsch og 1044.
Also finally bottled my dark Pilsner this one finished at 1012 making it 5%. Lovely colour and clarity, taste wise, I'm hoping not but I thought I could taste some diacetyl so fingers crossed. Smells great though, hopefully it isn't as I was going to send this to the Scottish nationals for a change. We'll see.
3kg Pilsner
1kg MO
200g Wheat
200g
Mashed for 1 hour at 62c
Brought to boil,
30g hallertau + 10g tettnang @60
30g hallertau @10
Cooled and pitched cml kolsch og 1044.
Also finally bottled my dark Pilsner this one finished at 1012 making it 5%. Lovely colour and clarity, taste wise, I'm hoping not but I thought I could taste some diacetyl so fingers crossed. Smells great though, hopefully it isn't as I was going to send this to the Scottish nationals for a change. We'll see.
The other thing I realised today was just because you wrote down that kolsch yeast was added to the wort doesn't mean that you actually did it......
Noticed there was an extra kolsch yeast in the fridge this afternoon.....shiiiiiiiiiiiiiiiit!
Noticed there was an extra kolsch yeast in the fridge this afternoon.....shiiiiiiiiiiiiiiiit!
If a wild ferment hasn't started then it might not be too late.
I didn't look like anything was happening yesterday, this morning going like the clappers so I think it's going to be ok.
My first Altbier brewed today!
2.3kg Pilsner
1.8kg Pale Ale
450g Munich
110g Carafa 2
110g Chocolate
110g caramalt
Mashed for an hour
24g Admiral @60
25g Tettnang @10
OG 1046 4 points down on what I was looking for. I have a feeling this was because I had my 6 year old 'helping' me weigh out the malt. This time I made sure I pitched 2 packs of CML Hell.
2.3kg Pilsner
1.8kg Pale Ale
450g Munich
110g Carafa 2
110g Chocolate
110g caramalt
Mashed for an hour
24g Admiral @60
25g Tettnang @10
OG 1046 4 points down on what I was looking for. I have a feeling this was because I had my 6 year old 'helping' me weigh out the malt. This time I made sure I pitched 2 packs of CML Hell.
Appleton Brews
Well-Known Member
Did you consider a German Ale yeast as Altbier traditionally uses ale yeasts rather than lager yeasts.
Hiya, I did and the recipes I settled on, then picked one of, both said you could use an ale yeast but ferment cold or a lager yeast and ferment warm. As I had 4 lager yeasts I decided on that.
Bottled this one today, finished at 1010 on the nose making it 4.7%, tasted good slightly more bitter than I expected. Condition for a week or two in the utlity then lager in the shed for a month or two.
Busy day in the brewery, firstly brewed a kolsch, fancied something lighter and with a low abv to cook the Xmas dinner with.
3kg Pilsner
1kg MO
200g Wheat
200g
Mashed for 1 hour at 62c
Brought to boil,
30g hallertau + 10g tettnang @60
30g hallertau @10
Cooled and pitched cml kolsch og 1044.
Also finally bottled my dark Pilsner this one finished at 1012 making it 5%. Lovely colour and clarity, taste wise, I'm hoping not but I thought I could taste some diacetyl so fingers crossed. Smells great though, hopefully it isn't as I was going to send this to the Scottish nationals for a change. We'll see.
Bottle this one ealrier in the week too, I have a slight worry this might be infected had an ever so slightly odd taste, finished at 1008 making this one 4.6%. I'll give it a few more weeks try it.
Half way through the mash on a Cold IPA, inspired by the need to get through a few NZ hops that I found in the freezer and @An Ankoù suggestion that this is what I brew.
Soooooooo
Not as much Pilsner malt as I would have liked but...
1.5 kg Pilsner
4kg Pale Ale
Mash for an hour @64c
Hoppage
30g Magnum @60
50g Wai Iti @5
50g Kohatu @5
20g Motueka Whirpool for 20 mins @80c
40g Taiheke as above
Dry Hop with the other 50g of Waiiti and Kohatu (100g total) early in fermentation.
Plan to pitch CML Hell and CML Kolsch and ferment at around 16-18c.
OG 1054, ever so slightly down on planned.
Soooooooo
Not as much Pilsner malt as I would have liked but...
1.5 kg Pilsner
4kg Pale Ale
Mash for an hour @64c
Hoppage
30g Magnum @60
50g Wai Iti @5
50g Kohatu @5
20g Motueka Whirpool for 20 mins @80c
40g Taiheke as above
Dry Hop with the other 50g of Waiiti and Kohatu (100g total) early in fermentation.
Plan to pitch CML Hell and CML Kolsch and ferment at around 16-18c.
OG 1054, ever so slightly down on planned.
Last edited:
An Ankoù
Landlord.
Looks good.
My understanding of cold IPA is that the early dry-hop addition done in anticipation of a biotransformation of the hop oil glycosides my beta-glucosidase in the yeast. If I remember right, Fermentis K-97 has the highest enzyme activity in this area so I reckon you're on to a winner with CML Kolsch. Having said that, I've seen recipes using W-34/70 so I don't know what's going on there. Last one I made I used CML Hog Norsk which is also a Kolsch yeast and it came out ok.
Good look with yours. Let us know how it turns out.
And as I feared, just thought i'd try a bottle today and it's infected, what a fecking ball ache, motto of the story, don't forget to pitch your yeast.
A kiwi pils brewed today,
4.5kg Pilsner
500g Vienna
200g Dextrine
25g Magnum @45
30g Motueka @10 with a protofloc
30g Motueka @flameout
Cold today, cooled super quick. Pitched 2x CML Kolsch this time instead of Hells, see what that comes out like. OG 1052
4.5kg Pilsner
500g Vienna
200g Dextrine
25g Magnum @45
30g Motueka @10 with a protofloc
30g Motueka @flameout
Cold today, cooled super quick. Pitched 2x CML Kolsch this time instead of Hells, see what that comes out like. OG 1052
All bottled, finished at 1010 making it 5.8%. Beautiful citrus aroma, quite cloudy but was expected, looks good this one!
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