Archive: Peter’s Kolsch Clone

From the Archive:

Peter’s Kolsch Clone

This is my attempt at a clone of the Kolsch I tasted at Peter's Brauhaus in Cologne. 

30 IBU, 3 SRM

8lbs Breiss Pilsner Malt (1L)
1lb Weyermann Vienna (3L)
2oz German Perle 6.0% AA

Mash at 149 for 1 hour
Batch sparge

Boil 80-90 minutes
.75 oz Perle 6% AA for 90 minutes => IBU 17
.50 oz Perle 6% AA for 45 minutes => IBU 8
.75 oz Perle 6% AA for 5 minutes => IBU 3

WYeast 1007 German Ale

Ferment @ 55F for 2 weeks

Lager @ 35F for 1-2 weeks.

Brewed September, 2006.

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Archive: Schumacher Alt Clone

From the Archive

Schumacher Alt Clone

12 SRM, 40 IBU

9lbs Weyermann 6.5L Munich
1lb Weyermann 3L Vienna
.5lb Weyermann Melanoidin Malt 33L
5oz Weyermann CaraMunich
2oz German Spalt Pellets 2.6% AA
2oz German Spalt Whole 3.9% AA
WYeast 1007 Alt Yeast

Single infusion Mash @ 150F for 60 min.
Stuck sparge, damn it.
Batch sparge.

Boil 80 Minutes

2 oz Whole Spalt 3.9% AA 80 minutes => 28 IBU
1 oz Pellet Spalt 2.6% AA 80 minutes => 10 IBU
1 oz Pellet Spalt 2.6% AA 5 minutes => 2 IBU

Cool & Pitch 1007 yeast.

Brewed in August, 2006.

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Archive: Dortmunder Lager

From the Archive: Dortmunder Lager

IBU 30 or so.

Grain Bill:
6 lbs Breiss Pilsner malt (1L)
3 lb Weyermann Vienna (2L)
1 lb Carahell Weyermann (1.1L)

Hops:
2oz German Spalt Pellet (3.5% AA)
1oz German Spalt Pellet (2.6% AA)

Yeast:
Wyeast 2000 Budvar  - Budweiser Budvar Brewery (Ceske Budejovice)
(Same as White Labs WLP802)

Single decoction
* Mash in @ 144F for 30 min
* Take out 1/3 thick grain
* Heat to 158 F rest 20 min
* Bring to boil & boil 15 min
* Add decoction to bring to 158 F
* Rest 30 min or until iodine neg

Batch sparge.

Boil 80+ minutes

Add pinch 0.10 oz of lager hops at boil start
Add 1.4 oz of Spalt (3.5%) at 80 min left - 22 IBU
Add 1.0 oz of Spalt (2.6%) at 20 min left - 6 IBU
Add 0.6 oz of Spalt (3.5%) at 10 min left - 2 IBU

Ferment @ 48F 2-3 weeks.
Lager @ 35F for 2 weeks

Bottled 12/26/2005

Very clear and crisp, with nice maltiness. Well balanced.

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9-grain Pilsener Lager

Carl and I brewed this on Sunday, demoing the all-grain process to Eric, an extract brewer looking to make the jump.

It's inspired by a wheat lager from Pivovar Herold Březnice and a similar beer from Bohemian Brewing in SLC, UT.

IBU: 50

SRM: 5

ABV: 5.5%

Grain bill:

• 17 lbs of Pilsener malt
• 3 lbs of Wheat Montana 7-grain cereal *
• 0.5 lbs honey malt

Mash:

• 145F for 45 minutes
• 158F for 20 minutes

Boil:

• 2 ounces of German Magnum (11% AA) for 60 minutes
• 2 ounces of Mt Hood (5% AA) for 25 minutes
• 1 ounce of German Tettnanger (4% AA) for 25 minutes

Ferment:

• 2 weeks between 50F and 60F with W34/70, the famous Weihenstephan lager yeast.
• 2 weeks @ 38F in a lagering fridge

*This is a mixture of hard-red spring wheat; soft-red wheat; soft-white wheat; oats; barley; rye; triticale; and spelt.

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