BeerSmith™ Recipe Cloud

Notes

Need 4L starter plus 2 vials westmalle (WLP530 abbey; Wyeast 3787) yeast (jamil's calculator). Water. Soft (relatively low Mg+, Ca+, …) , but doesn't matter too much. pH is key. May want to add simple sugars late in ferment (when it starts to slow) -- 20% of the fermentables. Want slight toastiness. Try either vienna/munich, but preferably aromatic (~8 oz per 10 g batch). But V18, Issue 3 of BYO does not suggest aromatic; if used, let's do so sparingly (8oz). 80% fermentables from german pilsner (weyermann). the rest from cane sugar. Tiny bit of wheat for head? Nah…. the Kolsch is fine w/o (and it's 100% pisner). Def. no crystal malts. Acidulated malts would drop pH, and is reinheitsgebot-friendly, but I'll just use lactic acid if need be. Single infusion; 148F. 75 min rest. Alternatively, BYO suggests 2 steps: 15-60min at 142F, then 20min at 152F. (suggested 45min at 140F, 20min at 152F). Overall mash time will be ~90min, with raises. This will really help with fermentability; think I'll raise temps with decoction… Note that 5.3 to 5.4 gives best conversion, and thus, fermentability. Important not to oversparge with this beer (beyond 1.008). Check pH often too. If hot break not fluffy or if boil pH above 5.2, add ~ 1/2 tsp CaCl per 10g (BYO article). 90min boil for SDMS. Late hop might be a good idea (for comps and for longer freshness) -- saaz late; tettnang early? Let's aim for ~35 IBU, and IBU/GU ~ 0.6. Keep hop material to 1/3 oz per 5g at 20 min or less. Pitch at 64F (18C), let rise after 1 days to 70F (21C) to control fusel alcohol production. Definitely bottle conditioning this one. Corked and caged. Want 3.5 to 4 volumes. Jamil recommends lager at 45F for a month.