Ramble On

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.

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