Kottbusser

[thumbsucker]

Hi I am planing on brewing a Kottbusser has any one tried their hand at this lost brew?

This is what I had planed out:

Kottbusser

Batch Size 22.000 L Boil Size 24.001 L
Boil Time 1.000 hr Efficiency 70%
OG 1.051 sg FG 1.013 sg
ABV 5.2% IBU 22.4 (Tinseth)
Color 4.2 srm (Morey) Estimated calories (per 33 cl) 157

Fermentables

• 3.000 kg Bestmalz - Pilsner
• 2.000 kg Bestmalz - Wheat Malt
• 500.000 g Oats, Flaked
• 100 g Leatherwood Honey
• 30 g Molasses

Hops

• Tettnang 4.0% 20.000 g Boil 1.000 hr
• Tettnang 4.0% 20.000 g Boil 45.000 min
• Tettnang 4.0% 25.000 g Boil 20.000 min

Yeast

• Safale K-97 German Ale Yeast

I was planing to not ferment the Honey or the Molasses instead I want to add them to the corny keg. To retain the max flavour and sweetness. I filter my beer to remove yeast and combined with the low temps I do not suspect these sugers to ferment out in the keg.

 

[MHB]

Just be aware that when an American says Molasses, think Treacle in English/Australian, what we call Molasses is more like what they mean by Black Strap Molasses.
Likely to make a fair difference to the colour and flavour.

I doubt you are filtering out all the yeast, but if you are using an Ale yeast, fair chance it wont chew into your sugar too fast, tho I have been surprised on a couple of occasions when ale yeast has slowly shaved a couple of points of a cold stored beer (long cold store).

Looks like an interesting beer, my first thought would be to try honey (maybe not leatherwood, something milder), K-97 is an interesting choice sounds like a good option, its probably the oldest yeast available, it is perhaps the ancestor of many of todays more common yeasts - good call!

A beer with honey notes, not like Braggot which is more like a mead with malty notes, I have tasted one commercial example, a couple of years ago now, I think it was these guys "Grim Brothers" (the name stuck in my memory - first book I really read, the older rougher version, not the cleaned up Disney pap)

Would like to hear how this one goes, hope you don't load it up with Molasses.
Mark

 

[thumbsucker]

Thanks for making the distinction between Treacle and Molasses. I will use golden syrup instead.

I am only making 19 litres I should get through it in a month or two.

I am not sure how much honey forward it will be 100g in 19 litres (comes to 0.005263157894737) - I do to know if you can even taste it however I will see.

 

[thumbsucker]

A month ago I brewed the Kottbusser I fermented for two week and lagering for two more weeks.

I followed the recipe much as above however I did not have all of wheat malt needed only 0.5kg of wheat malt so I made the rest up with raw wheat that I pre-gelatinised. I figured it was more authentic using under modified malt.

I did end using the molasses but I only used 30gm in 25 litres of wort it seems to have no metallic after tastes.

After the first week the beer had a tannin finish on the palate and the color was darker then I expected, maybe the molasses.

After two weeks of lagering it dropped to a golden color and with filtering it should be crystal clear.

Today I sampled it and it tastes like a Pilsner Urquell with that honey aroma and taste. Yet I have not added the honey.

My question is if I add 200ml of honey to a 19litres corny kg of beer how EFFECTIVELY will it dissolve IF AT ALL?