Brewess

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Posts Tagged ‘Beer recipe’

Truly Delicious Kolsch Ale #6

Posted by Maggie on May 10, 2010

I had dinner with some friends last night.  I brought along two different Kolsch ales I had brewed.  #6 was the preferred one.  It has only been in the bottle for four weeks.  It might get even better!  This recipe is for three gallons.

  • 3 lbs. Pilsen DME
  • Specialty Malts: 0.5 lb Belgian Pale Ale Barley, 0.5 lb Caravienna, 0.25 lb Crystal 40
  • Hops (pellets): 0.5 oz. Fuggle at 60 min. and 0.5 oz. Amarillo at 5 min.
  • Kolsch Yeast, White Labs WLP02

I used the yeast left over in the bottom of the carboy from Kolsch #5.  It started fermenting just fine.   The big difference in flavor between #5 and #6 is the hops.  The Fuggle and Amarillo hops are really nice.  The Fuggle smells so good itself in its little package.  I keep sniffing it.  I only started using it because one of my kids picked it out, due to the silly name.  Now it’s my favorite hops.


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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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