Beer Forum

6 Gallon Batch Size

11 lbs German Pilsner malt
Mash @ 150F for 60 min
Boil for 60 min(I boiled it pretty hard to boil off DMS, might change that to 90 next time)
Pre-Boil Grav 1.045
.5 oz Saaz @ 60 min
1 oz Hallertaur @ 60 min
1 oz Saaz @ 15 min
.5 oz Saaz @ 5 min
Whirfloc and Yeast nutrient
Post Boil Grav 1.052
WLP029 German Ale/Kolsch in 1 liter starter
Fermented @ 66F for couple weeks
Final grav 1.010
Transfered in to keg and lagered @ 40F until clear or mostly so
Carbonated to about 2.8 volumes of CO2

I think that's a good start if you have a question I be glad to answer it

ok, so i have a few questions for you to start.

1) What was the AA% on the hops you were using so we can adjust accordingly on the IBUs?

2) Were you using whole leaf or pellet hops? US or GR?

3) What brand of malt were you using

4) What kind of yeast nutrient?


Oh and for anyone who doesnt know, Bdawg and I judged this at the pro-am and it was a 49 point beer (and Bdawg is a national bjcp judge!). No joke, it had one point taken away cause of a very slight chill haze when a light was shown through it. This has to be one of the best homebrews I have ever tasted.

The beer is strong with Obi-Wan-Kaboozie there....

Congrats on the BOS, I was lucky enough to get 4th (HM) with a Rauchbier.
Was this picked for the GABF competition?

tavish2 wrote:ok, so i have a few questions for you to start.

1) What was the AA% on the hops you were using so we can adjust accordingly on the IBUs?

2) Were you using whole leaf or pellet hops? US or GR?

3) What brand of malt were you using

4) What kind of yeast nutrient?


Oh and for anyone who doesnt know, Bdawg and I judged this at the pro-am and it was a 49 point beer (and Bdawg is a national bjcp judge!). No joke, it had one point taken away cause of a very slight chill haze when a light was shown through it. This has to be one of the best homebrews I have ever tasted.

1) The Saaz were 3.8% and the Hallertauer were 4.5%

2) I used pellets, German or US I don't know

3) The grain was Great Western

4) and the yeast nutrient was Wyeast yeast nutrient blend

Anymore questions let me know, I'll have to be brewing this again soon for the Bert Grant comp, maybe we can swap?

FreakBrothers wrote:Congrats on the BOS, I was lucky enough to get 4th (HM) with a Rauchbier.
Was this picked for the GABF competition?

This beer was not picked for the Pro-Am but a Strong Belgian Golden that I brewed was. I wasn't at the
Puget Sound Pro-Am, but the brewer I brewed with said that your was heavily considered by a couple brewers to brew
but they wanted the Am to be there to brew with. I assume it was yours anyway, he said it was a Rauchbier and
yours was the only Rauchbier I saw in the comp, he said it was an awsome beer congrats.

tavish2 wrote:ok, so i have a few questions for you to start.

1) What was the AA% on the hops you were using so we can adjust accordingly on the IBUs?

2) Were you using whole leaf or pellet hops? US or GR?

3) What brand of malt were you using

4) What kind of yeast nutrient?


Oh and for anyone who doesnt know, Bdawg and I judged this at the pro-am and it was a 49 point beer (and Bdawg is a national bjcp judge!). No joke, it had one point taken away cause of a very slight chill haze when a light was shown through it. This has to be one of the best homebrews I have ever tasted.

+49
This beer was absolutely awesome!

The_Brewing_Jedi wrote:

tavish2 wrote:ok, so i have a few questions for you to start.

1) What was the AA% on the hops you were using so we can adjust accordingly on the IBUs?

2) Were you using whole leaf or pellet hops? US or GR?

3) What brand of malt were you using

4) What kind of yeast nutrient?


Oh and for anyone who doesnt know, Bdawg and I judged this at the pro-am and it was a 49 point beer (and Bdawg is a national bjcp judge!). No joke, it had one point taken away cause of a very slight chill haze when a light was shown through it. This has to be one of the best homebrews I have ever tasted.

1) The Saaz were 3.8% and the Hallertauer were 4.5%

2) I used pellets, German or US I don't know

3) The grain was Great Western

4) and the yeast nutrient was Wyeast yeast nutrient blend

Anymore questions let me know, I'll have to be brewing this again soon for the Bert Grant comp, maybe we can swap?

I would be down with swaping beers. My recipe will have to be slightly different to hit the numbers because of efficiency and hop AA%, but im sure that wont be too big of a deal. At least i can figure out that your efficiency is 75% and i can adjust for my 77% I will brew this tomorrow and let you know how it comes out.