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Keel Hauler
Specialty Beer • Partial Mash • 5 gal
Goze Style Beer (Extract Recipe)
February 10, 2012 am 10:34am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 2 lbs
Acidulated Malt
Acidulated Malt
High lactic acid. For lambics, sour mash beers, Irish stout, pilsners and wheats.
- 3 lbs
Dry Wheat; Muntons
Dry Wheat; Muntons
Made with a preponderance of wheat malt (55%) for the production of wheat or Weiss beers. Contains no colored malts or hops.
- 1.95 lbs
Dry Extra Light; Muntons
Dry Extra Light; Muntons
Contains no colored malts or unmalted products; the light color of this product is achieved by using low processing temperatures and low-colored raw materials.
- .5 lbs
Rice Hulls
Rice Hulls
Rice Hulls are used as a filter medium, mostly used in all grain wheat beers to help prevent a stuck mash.
- .5 oz
Santiam - 6.0 AA% pellets; boiled 60 min
Santiam
A newly developed American aroma hop that contains noble hop characteristics.
- 1 tbsp
Irish Moss - 15 mins (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
- 1 oz
Corriander crushed - 10 mins (omitted from calculations)
Corriander crushed
Coriander is the seed of Coriandrum sativum, a plant in the parsley family. The seed is ground or crushed. Coriander has a mild, distinctive taste similar to a blend of lemon and sage.
-
White Labs WLP029 German Ale/Kölsch
White Labs WLP029 German Ale/Kölsch
From a small brewpub in Cologne, Germany, this yeast works great in Kölsch and Alt style beers. Good for light beers like blond and honey. Accentuates hop flavors, similar to WLP001. The slight sulfur produced during fermentation will disappear with age a
Notes
.75 oz. Sea Salt, last 10 minutes of the boil.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.053 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.010 | 0.995 - 1.035 | |
| Color: | 7.1 SRM | 1 - 50 | |
| Alcohol: | 5.6% ABV | 2.5% - 14.5% | |
| Bitterness: | 15.1 IBU | 0 - 100 | |
Discussion
Brewing Soon
2012-02-10 10:45am
I have not brewed this as yet as I just put this recipe together this week. In reviewing the White Labs info for this WLP029 yeast, the attenuation seems to be more like 69%. That would drop the ABV down to 4.8%. So I think it will vary depending on how well your attenuation goes. Can vary from 4.8% to 5.6% depending on terminal gravity. I'll post an update once I brew this.
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