From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed March 28, 2024
|
|
O.G.: | 1.044 - 1.050 |
F.G.: | 1.007 - 1.011 |
ABV: | 4.4 - 5.2% |
Bitterness: | 20 - 30 IBUs |
Color: | 3.5 - 5 SRM |
Info: | A clean, crisp, delicately balanced beer usually with very subtle fruit flavors and aromas. Subdued maltiness throughout leads to a pleasantly refreshing tang in the finish. To the untrained taster easily mistaken for a light lager, a somewhat subtle pilsner, or perhaps a blonde ale. Commercial Examples: Available in Cologne only: PJ Früh, Hellers, Malzmühle, Paeffgen, Sion, Peters, Dom; import versions available in parts of North America: Reissdorf, Gaffel; Non-German versions: Eisenbahn Dourada, Goose Island Summertime, Alaska Summer Ale, Harpoon Summer Beer, New Holland Lucid, Saint Arnold Fancy Lawnmower, Capitol City Capitol Kölsch, Shiner Kölsch. |
Method: | All Grain |
Malted Harcombe Farm (Corvalis, OR) barley as per Homebrewer's Garden. No aerator, so I just did multiple soaks.
Aiming for Kolsch style. Missed: IBU about 10 units too high, also not German noble hops. OG too low @ 1.039. Style lower limit is 1.044. Otherwise, color and attenuation are on the mark. |
0.25 pounds | Rahr Pale Malt (2-Row) | 11.1% of grist |
2.00 pounds | American Pale Malt (6-Row) | 88.9% of grist |
2.25 pounds | Total Grain Weight | 100% of grist |
0.25 ounces |
Williamette 5% Pellets @ 60 minutes Type: Bittering Use: Boil |
1.3 AAUs |
0.25 ounces |
Williamette 5% Pellets @ 30 minutes Type: Aroma Use: Boil |
1.3 AAUs |
0.50 ounces | Total Hop Weight | 2.5 AAUs |
Total Boil Time: | 60 minutes |
Name: | American West Coast Ale Yeast |
Manufacturer: | Danstar |
Product ID: | BRY-97 |
Type: | Ale |
Flocculation: | High |
Attenuation: | 71-80% |
Alcohol Tolerance: | Medium |
Temperature Range: | 63–75°F |
Amount: | 500 ml |
Brookline, MA
Calicum: | 3.7 ppm |
Bicarbonate: | 10 ppm |
Sulfate: | 5.4 ppm |
Chloride: | 17.5 ppm |
Sodium: | 28.5 ppm |
Magnesium: | 0.8 ppm |
PH: | 7.9% |
Notes: | From Massachusetts Water Resource Authority - Nov. 2012 |
2 lbs of Harcombe pale malt was crushed in a coffee grinder. I know, I know... not a good idea. Learned the hard way here.
Dough-in at 130F (1 gallon water), cooled to around 125. Steeped for 20 minutes at 125F. Raised temp to 144F by boiling water addition (probably 2 qts). Held temp for 20 minutes. Raised to 154F, held for 30 minutes. Mash-out at 170F for 10 minutes. (n.b. 1 gallon volume was REALLY hard to maintain temperature.)
Boil for 60 minutes. 1 gallon was nice for getting a nice hard boil.
Finings (1/4 tsp) and nutrient (1/4 tsp) added at 15 min out.
Chilled outside (ambient 5F) to 65F.
Pitched onto BRY-97 starter. |
BRY-97 starter made from single colony isolate from Batch #2. Grown in 1 qt of SG 1.038 (DME + 1/4 tsp yeast nutrient) for four days with occasional vigorous agitation. Seemed to be pretty happy. |
Primary: | 9 days @ 68° F |
Secondary: | 3 days @ 68° F |
Date Brewed: | |
Brewer/Assistant: |
Target | Actual | |
Strike Water Amount: | 0.7 | |
Strike Water Temperature: | ||
Mash Temperature: | ||
Mash Time: | ||
Sparge Water Amount: | 3.3 | |
Sparge Water Temperature: | ||
Pre-Boil Gravity: | ||
Pre-Boil Amount: | 2.5 | |
Post-Boil Amount: | 1 | |
Boil Time: | 60 | |
Original Gravity: | 1.039 / 9.8° P | |