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...

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.