Friday, May 17, 2013
The Honey-Lavender Kolsch: Part 2
It’s my least favorite chore in brewing, but when the time comes, it has to be done. And after all, it’s a kind of payday.
I brewed the honey kolsch kit five or six weeks ago. We’ve had a cold spring and the temps in the basement led to a very slow start for the years – so I let the beer sit in primary for two weeks, and then let it ride for three in secondary.
Hey, I may not have posted this, so here is the catalog copy from Northern Brewer for this one:
A variation on our extremely popular Kölsch recipe with the addition of honey and a new yeast strain for a lighter body and flavor. This pale, light-bodied golden ale is traditionally given a long, cold aging period which makes it very smooth and clean. "Spritzy" is a word often used to describe Kolsch - very refreshing, and a popular lawnmower beer for beer snobs!
As an extra, which may turn into a gimmick, I added a lavender tincture to the brew at bottling time – see yesterday’s post for some highlights.
After all that, the beer looks to have a golden color like you would expect from a kolsch – although when it comes time to drink it in a few week, it will probably be more of an amber color. Here’s a shot of it passing through the siphon.
When all was said and done, I had a nice output of the beer. I made a few extra 22 oz. bottles since my beer has been a popular giveaway at the office and with the neighbors, and I like this bottle size for that purpose.
I’ll let it bottle condition for three weeks now. Planned release date is June 7.