Sounds stressful to me but I get stressed easily. Enjoy!
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kaffir lime leaves might be good, just a couple.
I'm always thinking what is around in season: cranberries or wild grapes could be good.
From a recipe standpoint, I think everything looks good except for the FG. I'd mash lower and/or sub in some sugar for part of the Maris Otter. I'd want to get this in the 1.010-1.014 ballpark, otherwise it will be a bit too sweet.
That's a good idea. I think I may do that. I agree that that FG may be a bit high.How about some English chocolate malt instead of roasted barley? Just a thought.
I was wondering about this. The roasted barley was intended to darken it up a bit and add a little roasty character to it. Do you think the chocolate malt will add this as well? I have never used either malt. Im only on brew #7 or 8
Inspired by Kieth, my current kolsch on tap has a cantaloupe added to it.
I added cantaloupe to my millet beer experiment that turned out real good.
Kieth (majorvices) brews up a kolsch that he adds honeydew to. I think that sounds great.
What about coffee beans? That is unique and interesting for a kolsch.
Are you looking for "holiday" flavors in this one?
I still haven't brewed this. It will be my first lager of the season once the weather cools down a bit more so I have two batches scheduled ahead of it
As is pretty standard for me, it is hard to settle on traditional styles. I think the problem is I can't brew as much as I like so I start combining multiple ideas into one beer...
I am thinking about shifting this and throwing in some American hops. I still want it to be 'pilsneresque' but with some different hop attributes. I suppose it just becomes a generic hoppy lager. I have a couple of ounces of Ahtanum that I was thinking of throwing into the mix.
How does this look? I will get rid of the 20 min addition altogether and get most of my IBUs from the bittering addition. Is it a bad idea to dry hop?
Magnum 60 min
1 oz Sterling/1 oz Ahtanum 5 min
1 oz Sterling/1 oz Ahtanum DH
I will either go the more traditional route or this direction depending on what I have on tap at the time.
Sounds good to me. I love the hoppy lager/IPL beers. I used the Pivo pils recipe from Matt Brynildson in BYO and it called for a small dry hop. Ahtanum is great dry hopped. I say go for it.
Never had it. Here's a starting point from their website:
ABV: 8.0% | IBU: 16
Appearance: Copper colored, bright
Process: Brewed with pumpkin squash and a blend of spices
Hops: Marynka (PL)
Grains : Pale, Crystal, Munich, Wheat, Chocolate
Yeast: American Ale
Pounds of pumpkin form a malty foundation that supports the fall flavors of cinnamon, nutmeg and clove.
What's your opinion on swapping the American yeast for WLP 002? This ale has a really nice mouthfeel.