KOLSCH

This is a kolsch recipe based on a Reissdorf clone. The recipe features 100% noble Czech Saaz.

7.5lbs Belgian Pils

1lb White Wheat

3/4lb Munich

2oz Czech Saaz 3.2%A.A. 60 min

1/2oz Czech Saaz 15 min

1/2oz Czech Saaz 5 min

1 tsp Irish Moss 15 min

O.G. 1.045

mash at 150 for 90 min 3.25g

Batch Sparge with 4.75g

I Switched the to a Bazooka screen in the Mash tun, replacing the P.V.C. manifold.

While the Boilermaker Boils I get to sit relax, not worry, and have a homebrew.

This is the first tasting of the Late Summer Blueberry Wheat. It has a dark Port wine color. There are blueberries on the nose but not overwhelming. The mouthfeel is spritzy, similar to Proseco. The taste is not sweet, the blueberry is the dominant characteristic with a tart finish. I feel it should be sweeter. I will up the carmel, and mabey add some dextrine malt.

INTRODUCING THE BLUEBERRIES TO THE WHEAT BEER

Gastronomique employees.

I got 10 lbs from the local restaurant supply store $36.

Racking to secondary with 10 lbs of IQF blueberries.

BEER LABELS

EQUIPMENT

Mash Tun: 10 gallon cooler with a Bazooka Screen
Boil Kettle: 10 gallon Blichman Boilermaker
Chiller: 30ft copper coil immersion chiller
Primary Fermenters: 7 gallon food grade plastic bucket, 6 gallon glass carboy
Secondary Fermenters: 5 gallon glass carboy, 5 gallon used water bottle (used only for lambics)

RASPBERRY LAMBIC

Here are some pics of the raspberry lambic. Notice the funky pelicile. gross. Im going to blend this at 12 months old with a 3 month old. I made this beer using a mini mash method. I used the wyeast 1050 american ale yeast, and then after a week I had added 10LBS of thawed I.Q.F. raspberries, and the wyeast lambic blend. After 3 months I saw all this funky stuff growing on the berries so I racked to this fermenter. I should have let it go. After it was said and done I only have 2.5 gallons left.

LADY VICTORY AMBER ALE

Tried the Amber ale after it has been in the fridge for about 3 to 4 weeks. It is smooth and creamy, kinda like Newcastle. Has great clarity. Very tasty!

LATE SUMMER BLUEBERRY WHEAT

Here is the first attempt at fruit beer. I mashed with 3.5 gallons of water and sparged with 4.75. it yielded 6.75 gallons of wort. My strike water was at 164, doughed in, and it stabilized to around 150 plus or minus a couple of degrees. I got different temps from around the mash tun. at the end of the boil I was left with 6 gallons. I had an og at 1.046/48. I will rack in a week and throw in 10lbs of thawed IQF blueberries. bottle after another week. I have blueberry beer extract if I feel it needs more blueberry flavor, hopefully not.

GRAIN BILL:
5LBS American 2 row
2LBS Belgian pilsen
2LBS White wheat
1/2LB Canadian Honey malt
1/4LB American caramel 20

HOP BILL:
3/4 oz Czech Sazz (2.9 A.A.) boil 60 min
1/2 oz French Strisselspalt (2.6% A.A.) boil 15 min
1/2 oz French Strisselspalt (2.6% A.A.) boil for 5 min

Other Ingredients:
1 tsp Irish moss boil 15 min (don't know why I added this, must have been force of habit)
10LBS thawed I.Q.F. blueberries added to secondary
1LB Rice Hulls added to the mash

1 smack pack Wyeast 1010 american wheat

GASTRONOMIQUE BREWERY MENU

Primary: Rock Face IPA, Duchess de Nodak Flanders Red
Secondary: Raspberry Lambic, Wicked Hard Cidah

Bottled: American~Russian Imperial Stout, Kitchen Sink Kolsch, McCarthy's Irish Red.

On Deck: ESB, Scotch Wee Heavy, Vanilla Bourbon Porter, Northern German Alt Bier, Hefeweizen, Oatmeal Stout.