[HopDen]

IPA

82% pilsner
9% munich
5% sugar
4% honey malt

1 oz topaz @ 60 min
1 oz each citra/mckenzie @ 10 min
1 oz each citra/mckenzie @ 10 min
2 oz citra dh
2 oz mckenzie dh
2 oz eclipse dh

koln/34-70 blend

1.062
64 IBU
~6.8% abv

I wrote a post a few weeks ago about yeast blending. Intrigued on the use of koln yeast especially with the 34/70 which is what I am leaning towards using.
Have you used this blend before? What temp did you ferment?
What kind of performance did you experience?
What flavor profile do you think it produced or maybe it was very clean which is what I assume.


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[Iliff Ave]

I’ve not use Topaz or McKensie. I’ll have to ck them out.

I tried to get feedback on Topaz here but no one would bite. These are very high alpha at 18.5%. My buddy gave them to me and said just to use them for bittering although some descriptions say otherwise.

McKenzie is great:
https://yakimavalleyhops.com/products/mckenzie-hops?variant=39598311211141

I try to find newer less expensive hops that are just as good as the popular ones...

[Iliff Ave]

IPA

82% pilsner
9% munich
5% sugar
4% honey malt

1 oz topaz @ 60 min
1 oz each citra/mckenzie @ 10 min
1 oz each citra/mckenzie @ 10 min
2 oz citra dh
2 oz mckenzie dh
2 oz eclipse dh

koln/34-70 blend

1.062
64 IBU
~6.8% abv

I wrote a post a few weeks ago about yeast blending. Intrigued on the use of koln yeast especially with the 34/70 which is what I am leaning towards using.
Have you used this blend before? What temp did you ferment?
What kind of performance did you experience?
What flavor profile do you think it produced or maybe it was very clean which is what I assume.


Sent from my iPhone using Tapatalk

To be honest I only have one pack of Koln which 'apparently' requires a higher pitch rate so I thought it would be helpful to add a few more grams of something. I love yeast blending but never go past the second generation. I would expect that blending these two would take on the characteristics of the koln especially since I plan to ferment warmer. Who knows? I'm not afraid...

[BrewBama]

This AM I am brewing my 190th all grain beer since Alabama made homebrewing legal.  Cheers!

[goose]

This AM I am brewing my 190th all grain beer since Alabama made homebrewing legal.  Cheers!

Rock N' Roll Brewbama!

[dannyjed]

Close to 200! I’m interested in that Barrel Aged Chocolate Malt. What does it taste like or what does it add to the party?


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[BrewBama]

Not sure what it brings to the party yet. I am anxiously waiting to try it.

[dannyjed]

Please let us know how it turns out.


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[BrewBama]

Initial impression is awesome. Just a hydrometer sample but great roasty flavor.

Edit: I am very pleased to report that the barrel aged chocolate is a nice hint of a whiskey barrel. Exactly what I was aiming for.

[riceral]

Just finished up my newest variation on an altbier

[BrewBama]

[BrewBama]

Brewing a Scottish Export this AM

[BrewBama]

Brewing a Classic Amer Pale Ale this AM.



Edit: this beer scored a 34 at the O’Connor’s West Mich Brewoff.

[BrewBama]

Brewed a challenge beer this AM. We are only allowed to brew with the ingredients we drafted and we’re required to use at least 5% of each malt. In an effort to be a bit different, I smoked a lb of the base malt. I’m interested to see how this turns out.




Edit: this beer scored a 38 at the Bluebonnet.

[OpenFracture]

Brewing a Cream Ale from Brewing Classis Styles. Weed, Feed, and Mow.