Coming soon, I'll be splitting a batch 50/50 using WLP833 and K-97 yeasts to see what those yeasts will do to make both a Kolsch and a wheated Pilsner not unlike Leinie's Honey Weiss (not inspired or a clone of, but just in that general line). Recipe for 2.5 gallons total (1.25 gal each):
Her Name is Emily 1884 Wheat Kolsch/CAP
OG=1.061
FG~1.016
ABV~5.9%
IBU=25
SRM=5.6
2.5 lb wheat malt
2.5 lb American 2-row pale malt
0.5 lb Swaen(?) Munich malt
0.5 lb rice hulls (just in case)
0.3 lb Gambrinus honey malt
0.375 oz homegrown Hallertau (60 minutes, ~5.4% alpha)
0.125 oz Palisades pellets (60 minutes, 8.5% alpha)
0.2 oz Palisades pellets (15 minutes, 8.5% alpha)
WLP833/K-97
Use tap water with Campden and CaCl2. Mash in with 2/3 salt to hit 149 F for 50 minutes. Don't forget rice hulls. Then infuse with 4.5 qts boiling water before runoff. Sparge with 8.5 qts 195 F water with 1/3 salt. Boil and add hops per schedule. Ferment at 63 F for 2 weeks with Kolsch and/or WLP833 yeast, then lager for a month to settle yeast. Include diacetyl rest if necessary. Prime on the slightly higher end at 5.67 Tbsp table sugar.
