Mugwort Kölsch

This is a blog of happenings in my family, with my kids, and with the politics of the world. If you don't get satire you should probably stop reading right now. I tend to ramble on, and on, and on...
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2 September 2012

Ingredients:
12 oz Carapils crushed malt
muslin bag
3.3 lbs Briess CBW Non-diastatic Unhopped Pilsen Light
2 lbs Wheat spray-dried malt
1 oz Mt. Ranier hop pellets (7.5% α-acid) for bittering
1 oz Willamette hop pellets (6.0% α-acid) for aroma
1 oz dried mugwort Nottingham ale yeast (11g)
water

Steps:
Boil 4 gal water to remove chlorine (if using tap water).
Cool (heat) water to roughly 160°F.
Steep crushed grain in muslin bag 25 minutes, keeping the temperature as constant as possible.
Remove bag and squeeze out the juices.
Congratulations, you now have a wort! (Not to be confused with mugwort.)
Add malt extract.
Bring water to a boil.
Add bittering hops and boil 45 minutes.
Add aroma hops and boil 5 minutes more.
Terminate boil.
Add wort to fermentation vessel and add (preboiled) water to bring the volume up to 5 gal.
Pitch yeast when wort has cooled to about 77°F.
After two weeks rack the ale to a secondary fermentation vessel.
Add dried mugwort.
After a further two weeks prime and bottle.
Let this one sit in the bottle a few months before drinking so that it has time to mellow.


And if you like this recipe, you should try some of my others.


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Last modified on 6 September 2012 by Bradley James Wogsland.
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