Sunday, September 11, 2016

Kucumbering the Kölsch

 So ... remember the SheppyBrew Kucumber Kölsch?

I brewed it in July and shared the brew day right here on this blog. (see Kucumber Kölsch)

Of course, when I brewed it ... it had no kucumber in it (or cucumbers either).

You may remember from the brew-day blog post, that I was not sure how much cucumber I should use. I also did not really know if I should peel the cucumbers or not.

I decided on 3 pounds of cucumbers because I found a saison recipe that used 3 pounds.

I decided on leaving the peels on the cucumbers because I wasn't sure cucumber flavor would properly make its way into the beer without the peels.




Well, as it turns out, I got plenty of cucumber flavor with 3 pounds of sliced cucumbers with peels included. I left the beer on the cucumbers for about 5 days.

And ... early on in the beer's life ... I thought there was too much cucumber skin flavor.

I decided to make a couple of gallons of the base beer to blend into the Kucumber Kölsch.

I brewed this blending beer yesterday.

3.25 pounds German Pilsner Malt
6 ounces Vienna Malt
Mashed at about 152 with about 3 gallons of water
Boiled for an hour with .25 ounces of Magnum hops added at about 40 minutes.
Fermented with WY2565 Kolsch Yeast


Ironically, I thought the beer I had yesterday was good on the Kucumber amount.

The Beer Model also says she likes it.

Maybe I didn't have to go through this ... but I figure by the time this is fermented, I might be tired of the Kucumber amount again. I guess we'll see.




I'll try to keep you informed.

As always, check out the regular SheppyBrew Channels to see what is happening with this beer (and many others): SheppyBrew's Facebook Page; Sheppy's Twitter Feed;SheppyBrew's Instagram Page; and SheppyBrew's Website. Of course, don't forget to visit this blog often as well!

Go Bears!

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