Back at it folks, and the first ever fruit beer for my homebrewing operation is currently fermenting. There are three new elements to this brewing process.
In homebrewing there are basically two methods to start making wort, adding malt extract (either powdered or syrup form) or using whole grains to properly “mash” on a small batch scale. Most homebrewers start, as I did, with the extract since it skips the “mashing” step and allows the homebrewer to use less equipment. My partner Hunter, my roommate Carlos and I have noticed that all three of our batches have ended up tasting the same. The first American Ale was the most consistent in terms of maintaining taste over aging. The second American Ale developed to taste like the first, and event the Belgian Blonde lost its crispness after a week or so and has a similar taste to the American Ales. We don’t know why this has happened, but such has been the case. We suspect that using malt extract from the same company three times in a row is the reason for all the beers to be tasting similar.
So, this batch, we refined the technique with a mid-step between extract and whole grain… half and half. Thanks to the new local brew shop that opened up on Oak Street her in NOLA (Brewstock), we were supplied with three pounds of powdered malt extract as well as a nylon strainer bag in which we put four pounds of a malted barley and wheat mixture. This bag acts as a huge tea bag with which you can steep the grain in water at 152 Deg. F for about an hour (more or less, it’s up to the brewer) to start the wort with a more natural base. The warm water extracts the sugars from the wort which are later eaten by the yeast to create alcohol.
To properly mash, a homebrew mash tun is needed. I would like to use an old keg to convert into my own mash tun, but this will have to wait untill funds are acquired.
I added the malt extract and brought the wort up to a boil as I stirred it. The propane heating source is tricky to regulate in terms of maintaining a consistent temperature. We had a small overboil, but nothing intense. The powdered extract seemed to dissolve better into the wort compared to the syrup extract.
The hopping schedule included two additions of Hallertau Hops, both for the flavoring and aromatic hops. A Kolsch is not meant to be hoppy like an IPA, but does need to have a bitter and crisp taste, thus we uses the same type of hops twice.
After pitching the dried yeast, we let the wort sit for 8 days before we added the strawberries. It is important to add the extra flavorings after the initial fermentation has begun, so the yeast does no get confused as to which sugars to eat. On the eight day, my friend Natalie Palms brought over about four pounds of strawberries roughly chopped to add to the beer. The beer will continue to ferment for another 6-7 days until it is time to bottle. We will strain the berries out before bottling.
Enjoy the slides and comment as you wish. I am very excited to taste the new batch as usual!
