Keutebier, Batch 87
All Grain Recipe
Submitted By: brett (Shared)
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|Brewer: Brett L Binns|| |
|Batch Size: 5.50 gal||Style: Historical Beer - Other (27 )|
|Boil Size: 6.78 gal||Style Guide: BJCP 2015|
|Color: 3.1 SRM||Equipment: Brett's 7.5 Gallon BoilerMaker(5 gal/19L)|
|Bitterness: 4.8 IBUs||Boil Time: 45 min|
|Est OG: 1.044 (11.0° P)||Mash Profile: Brett’s Keutebier|
|Est FG: 1.006 SG (1.5° P)||Fermentation: Koelsch (Kolsch), Two Stage|
|ABV: 5.1%||Taste Rating: 30.0|
||Binnshire Brewing Well Water 2019-11-25
||Lactic Acid (Mash 60 min)
||Rice Hulls (0.0 SRM)
||Pilsner (Weyermann) (1.7 SRM)
|1 lbs 12.00 oz
||Wheat Malt, Pale (Weyermann) (2.0 SRM)
||Smoked Malt (Weyermann) (2.0 SRM)
||Oat Flakes (Maine Malt House) (3.0 SRM)
||Perle [6.2%] - Mash Hop
||Sanitize Pump (Boil 20 min)
||Wyeast Beer Yeast Nutrient Blend (Boil 10 min)
||German Ale (Wyeast Labs #1007)
Smoke flavor is verysubtly and could be more pronounced. Some folks do not detect it at all or do not understand that is what they are tasting. I also find it a touch sweet and viscous. A drier mash could be used. I woul dlike it to be more Saison like.
NotesFrom BYO article on Extinct German Styles, Nov 2019, pg 73.
The original magazine calls fpr 6oz of acidulated malt to provide for some acidic flavor downstream. It alternatively suggests that you could just sour the mash by allowing it to sit. I normally need 9 oz of acid malt to reach 5.3 pH - so, what do I do? 15 oz of acid malt? Sour mash? Maybe the later. Maybe lactic acid (see the extract version on page 73).
Saved Top Link mash profile in 5 as “2020-11-23_UserConfiguration (Keutebier in Prof 5).csv”.
2020-11-23: Used Lactic Acid and MPH3 model which we know goes to far as we wanted an acid mash anyway (per original recipe). Mash originally at 5.9 pH. added 9.8 ml of lactic acid and wound up at 4.46 pH - very low! MPH3 Model is terrible! But we are OK with this for today.
I added rice hulls considering the grist contained wheat and oats. Mash has gone well.
Except for collecting an extra 0.25G, I hit my numbers dead on. Pitched a bitcool intentionaly at 60°F. Smack pack was well inflated. Room temp set to 62°F and the carboy is on the highest platform so that it actually hits that temp. Wort is pale, sweet and thick. No smoke flavor and no hop flavor or bite.
2020-11-24: Half inch krausen and 2 second period bubbling. Alls well.
2020-11-25: Huge mixed creamy and large bubble krausen and temp up to 66°F despite the room still being at 62°F. Happy yeast. Time for it to go to the floor.
2020-11-26: Temp dropped to 62.2°F and bubbliing slower and regular. Still full krausen.
2020-11-27: Temp in the upper 61s and bubbling has slowed a bit (about every 8 seconds).
2020-11-28: Mid 60s today and bubblig has essentially stopped. Krausen still sits on top. I am brewing today so temps are going up and will remain up as that beer will ferment in the vary high 60s. That may help the Kuetebier to finish a little stronger.
2020-11-29: Carboy temp up to 64.8°F (ambient is set at 68°F but the carboy is on the floor). It’s still bubbling slowly.
2020-12-02: 66°F (ambient is set at 68°F but I have just set it lower to 66°F) and SG reads 1.011. Completely quiet. Ready for racking whenver I get the chance. Tastes like a wheat beer with an aftertaste that suggests smoke. Good.
2020-12-04: Temp just slightly over 66°F. Racked to glass secondary and lowered ambient room temp to 65°F. Carboy to return to sitting on the floor. Taste is very mild with subtle smoke flavor and no obvious smoke aroma today.
2020-12-05: Temp has dropped to 63.6°F.
2020-12-15: 65.0°F in carboy and FG of 1.010 (from 5.9 Brix & corrected). Racking to keg #7. Cloudy a bit, light and very slightly smokey. Also a touch sweet tasting despite the low FG. Likely remaining body. Serving ni the barn on tap 3.
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