Kölsch, July 23 2010

After feeling the guilt of breaking the Reinheitsgebot last week, I decided to brew a proper Kölsch.

Change in Focus - Follow Those Guidelines!

After a written pep talk by Harold Gulbransen, I've decided to focus on BJCP style guidelines.  My fantastic homebrew club, QUAFF, has started a monthly beer evaluation opportunity.  The goal being to provide ample analysis and feedback to brewers in time to re-brew a better beer for the upcoming competition season.  This is actually a very generous offer since its immediate feedback from experienced beer judges.  Unfortunately, I missed out the opportunity this month since my kegs were licked dry a couple of weeks ago.  Next month, I'm taking advantage of the offer.
Many of us QUAFFers want the club to do very well this coming homebrew competition season especially considering that NHC is in our hometown, San Diego.  Not long ago, QUAFF was the AHA National Champion or Homebrew Club of the Year.  They earned this title 6 years in a row!  I believe this was accomplished by just a few dedicated brewers that consistently submitted numerous outstanding beers.  Since 2006, no one really stepped up to the plate.
I would hear the competition announcements at every club meeting but never really considered entering in any of my homebrews.  Its time to give this competition thing a try.  I know I'll learn lots, maybe get a certificate or two, it can only help my brewing get better, and hopefully, I can help my club.

Kölsch, July 23 2010

BJCP Category 6C. Kölsch
5 Gallons, All Grain, Single Infusion Mash, 90 Minute Boil

9 lbs. German Pilsener
0.75 lb. Vienna
0.25 lb. Red Wheat malt
Single Infusion Mash 148°F

1.25 oz. Hallertauer 60 min.
0.25 oz. Saaz 1 min.
1 Whirlfloc tab 20 min.

White Labs WLP029 German Ale/Kölsch Yeast (racked to yeast bed of Honey Kölsch)
Fermented at 66°F

OG: 1.056 @ 72°F
FG: 1.012 @ 56°F
ABV: 6.1% (temp corrected)

Update 7/29: Racked to secondary, current gravity is 1.0115
Update 8/16: Kegged after 2 weeks of lagering at 45°F.  Has a bit of residual sulfur aroma which is acceptable in the aroma BJCP guidelines.  I went a little far on ABV, style guidelines range from 4.4-5.2%.  

Honey Kölsch, July 16 2010

The weather is here and I'm about to switch into high gear for brewing this summer.  Kara suggested that we brew a Kölsch and here's the first of two.  When this finishes primary, I'll brew another to rack on to the yeast cake.  Adding honey was a bit more of a stretch from style but that's what happens around here.  If I remember correctly, Kölsch is defined by the Kölsch-Konvention and can't be brewed outside the German city of Cologne.   Also, this brew violates the Reinheitsgebot or the German Beer Purity Law which states that you can only produce beer with water, barley, and hops.
Jonathan stopped by today during the boil and brought a bottle to share from the Hook Norton Brewery.  Hooky Gold is listed as a Traditional English Ale at 4.2% ABV.  We noted it to be bready, nutty, and fairly well balanced.  The hop flavor was reminiscent of East Kent Goldings but after viewing their website, apparently this English Ale uses American hops.  Overall, it was a pleasant beer.  Thanks for sharing, Jonathan!
Jonathan talked me into upping my honey addition from 1/2 cup to a full cup.  We debated how many gravity points this would equate to but I agreed that a full cup will impart more of a honey note.  In it went!

A smirk of Breaking the Law!

Honey Kölsch, July 16 2010

5 Gallons, All Grain, Single Infusion Mash, 75 Minute Boil

9.5 lbs. Domestic 2-Row
0.5 lb. Vienna
Single Infusion Mash 150°F

1 cup of Sage Blossom Honey added at KO

1.25 oz. Hallertauer 60 min.
0.25 oz. Saaz 1 min.
1 Whirlfloc tab 20 min.

White Labs WLP029 German Ale/Kölsch Yeast (vial to quick starter), thanks Kara!

OG: 1.062 @ 78°F
FG: 1.012 @ 56°F
ABV: 7% (temp corrected)

Update 7/23: Racked to secondary.  Current gravity is 1.013.
Update 8/16: Kegged after 2 weeks of lagering at 45°F.  Great flavor profile so far.
Update 8/25: Now on tap!  Last week, I took this beer to an evaluation committee headed up by Harold Gulbransen.  We decided that this beer would best be categorized as a Belgian Blonde.  Its great with lots of malt character, easy drinking with a very hidden alcohol content, there's a hint of sweetness imparted by the honey, and overall a pleasant drinker.  Kara tested this beer for me over at White Labs this past weekend for gravity and ABV.  The results: 7.03% with a Specific Gravity 1.01195.  Looks like my measurements were spot on.