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Archive for May 3rd, 2010

Kolsch Ale #5

Posted by Maggie on May 3, 2010

This is a red-amber colored beer with rich flavor and a bit of hops finish.  This recipe is for three gallons.  For directions, see Cream Ale #2 recipe.

  • Specialty Malts:  1/4 lb chocolate malt, 1/2 lb. American Pale Ale malt, 1/4 lb. crystal 77
  • 3 lbs pilsen DME
  • Yeast: White Labs WLP029 – German Ale/Kolsch
  • Hops:  1/2 oz. Centennial @ 60 minutes, 1/2 oz. Amarillo @ 10 minutes

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Cream Ale #2

Posted by Maggie on May 3, 2010

This recipe is one of my favorite recipes.  It is not too bitter due to the mild and minimal hops, but it is still very flavorful.  This is for a 3 gallon batch.

  • Specialty Malts:  0.75 lbs Crystal 10′, 0.25 lbs Honey Malt, 0.25 lbs Special Roast
  • 3 lbs Pilsen Dry Malt Extract (DME)
  • Hops: 0.75 oz. Fuggle @ 60 minutes, 0.5 oz. Hallertaur @ 5 minutes
  • Yeast: White Labs Yeast WLP080, Cream Ale Blend

Soak the specialty malts in a mesh bag in the water for at least 40 minutes, not letting the temperature raise above 160 degrees F.  Pull out the mesh bag and give the barley remains to the chickens or compost them.   Add the DME one cup at a time and stir, letting it fully dissolve before adding the next cup.   Bring the wort to a boil being very careful to avoid spill-over.  Keep a cup of cold water next to the pot that you can dump in if it starts to boil over.  This works better than turning off the stove.

Once a rolling boil is reached and the foam is down, add the Fuggle and look at the clock.  It should boil for 60 more minutes.  After 55 minutes, add the Hallertaur.  Let boil 5 more minutes and then remove from stove.  Stick the pot in cold water and start the cooling process.   Once the wort is adequately cool, pour into the carboy, allowing for aeration with your pour.  Add the yeast.  Most yeast comes for 5 gallon batches but you can either add it all or add 3/5th of it.  I haven’t found any difference.  Put on the air lock, put in a nice warm place, cover to keep out the light, and wait for the bubbling to start.

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