Well, I had a good little brew day last Sunday. I decided to brew at the last second, after running with some buddies on trails in WyCo Park.
I decided to brew a simple version of my Kölsch recipe, since I had the materials on hand. I think a homebrewer should always have a Kölsch or Pilsener on tap, along with a Porter or Stout. Simple session beers for variety's sake.
Here's the guts of the recipe:
Gute Träume Kölschbier v3.2
Type: All grain Size: 10.5 gallons
OG: __1.046 FG: __1.010_(est.)
Alcohol: 4.0% v/v (3.2% w/w)
Color: 3 HCU (~3 SRM)
9 lb. Weyermann Pilsner, 1.7-2L
9 lb. Maris Otter, Crisp -3L
2 lb. Wheat Malt
2.0 oz. Tettnang Hop Flowers (60 min.)
1.0 oz. Hallertau Mittelfruh Hop Flower, German (45 min.)
1.0 oz. Hallertau Mittelfruh Hop Flower, German (30 min.)
1.0 oz. Tettnang Hop Flowers (20 min.)
1.0 oz. Hallertau Mittelfruh Hop Flower, German (10 min.)
Wyeast Scottish Ale, 1728 XL (activator pack).
As I said, it's a simple recipe (and I used a single-infusion mash, too). The Scottish Ale yeast attenuates well, and brings out some malty notes with few estery issues.
The yeast really took off. I'm going to have to transfer to secondary fermentation tonight...just three days after brewing.
Other Bad Ben Nanobrewery News:
Currently on tap: Porter, Maibock, Double IPA, and a 2-year-old Belgian Brett.
I took the Barleywine off-tap to save it for later.
The Uber-Saison that I brewed 3 weeks ago is almost ready for tertiary conditioning.