31 replies to this topic

[HVB]

I am building some 2565 up for a Kolsch but figured I would try it in an APA first.  My question is about fermentation temperature.  I am planning on starting around 60-61 and wonder if that is good or if I should go lower.

 

 

[positiveContact]

never used it.  looking at the description I think 60-61 would probably be nice.

[HVB]

never used it.  looking at the description I think 60-61 would probably be nice.

 

That is my hope!  I am going for a beer that is similar to Boat Beer from Carton Brewing in NJ.  I really enjoyed it but it is not available around me.

[Big Nake]

For the pale ale I think your temp suggestion would be good. I forget if the low end of 2565 is 55 or 58 (anyone?) but I like it in the mid-to-high 50s for the kolsch. I also consider 2565 to be neutral enough to be able to do almost anything so a pale ale is no problem for 2565. Cheers.

[HVB]

For the pale ale I think your temp suggestion would be good. I forget if the low end of 2565 is 55 or 58 (anyone?) but I like it in the mid-to-high 50s for the kolsch. I also consider 2565 to be neutral enough to be able to do almost anything so a pale ale is no problem for 2565. Cheers.

I am looking for neutral with some flavor if that makes sense.  I think that Rich has mentioned some pear from 2565 in his Kolsch and that would be nice in this beer IMO.  Only one way to see what happens.

[HVB]

For curiosity sake after I posted this I sent carton an E-mail asking about water adjustments and ferm temps.  Surprisingly they got back to me in 36 minutes.  More surprisingly they say 68 for the ferm temp.  So taking into account the bigger fermetners and pressure holding the esters down maybe 64 will be a decent starting point to try and get what they get out of the beer.  I need to think about this a bit more before I decide.

[neddles]

Have you put together the grain bill and hops yet? What OG?

[HVB]

Have you put together the grain bill and hops yet? What OG?

I have.

 

the Grain Bill for what I am brewing will be:

OG ~1.044

83% 2-Row

10% Flaked What

5% carapils

1% Crystal 40 ( for color)

 

Hops are :

Nugget to bitter 30 IBU

@5 - Cascade, Centennial, Chinook, Columbus.  Cascade 1 oz the rest 0.5 oz

@whirlpool  - Same as 5 minute addition

Dry hop is Citra and Amarillo 1:1 ratio for 4oz total

 

Ca- 96 SO4 - 96 Cl- 101 - going with the higher Cl for that NE hoppy beer feel

 

Mash 148-30 minutes raise to 158 -45 minutes  ( like what you posted about in your last recipe)

[neddles]

I have.

 

the Grain Bill for what I am brewing will be:

OG ~1.044

83% 2-Row

10% Flaked What

5% carapils

1% Crystal 40 ( for color)

 

Hops are :

Nugget to bitter 30 IBU

@5 - Cascade, Centennial, Chinook, Columbus.  Cascade 1 oz the rest 0.5 oz

@whirlpool  - Same as 5 minute addition

Dry hop is Citra and Amarillo 1:1 ratio for 4oz total

 

Ca- 96 SO4 - 96 Cl- 101 - going with the higher Cl for that NE hoppy beer feel

 

Mash 148-30 minutes raise to 158 -45 minutes  ( like what you posted about in your last recipe)

I like it. Are you going with that mash schedule to dry it out?

[HVB]

I like it. Are you going with that mash schedule to dry it out?

Yes.  I am hoping to dry it out but still have some moutfeel left from the carapils and higher Ca in the water.  Will that happen?  I have no idea but only one way to find out.

[neddles]

Yes.  I am hoping to dry it out but still have some moutfeel left from the carapils and higher Ca in the water.  Will that happen?  I have no idea but only one way to find out.

Twice I have used that schedule and twice I have seen slightly higher OG and getting what looks like 100% conversion. I'll be curious to see what this does for you.

[HVB]

Twice I have used that schedule and twice I have seen slightly higher OG and getting what looks like 100% conversion. I'll be curious to see what this does for you.

To make more changes in this batch from my SOP, this will be BIAB also.

[neddles]

To make more changes in this batch from my SOP, this will be BIAB also.

Hope you can get that process nailed. Are you pursuing BIAB for a simple 5 gallon option? 

[HVB]

Hope you can get that process nailed. Are you pursuing BIAB for a simple 5 gallon option? 

Yes.  I think I have some ideas what went wrong the last time.  I need to mill finer is one of them.  Simpler is better right now and if I can get this dialed in with my RIMS tube as part of it I am all set.

[denny]

I am building some 2565 up for a Kolsch but figured I would try it in an APA first.  My question is about fermentation temperature.  I am planning on starting around 60-61 and wonder if that is good or if I should go lower.

 

I would absolutely not do that.  That yeast has a winey fruity character to it that's perfect for kolsch and would be totally out of place in an APA.

[HVB]

I would absolutely not do that.  That yeast has a winey fruity character to it that's perfect for kolsch and would be totally out of place in an APA.

Use a kolsch yeast or use it at that temp?  As I stated the beer I had and liked uses 2565.  I should also maybe not have said APA to confuse anyone.  I do not really brew to style but brew the beers I like to drink. 

[3rd party JKor]

To me, the 2565 has a pretty distinct character that I'd have a hard time with in an APA.  At least, that's what my brain tells me.  Of course, my brain is often proven wrong via experience.

[HVB]

To me, the 2565 has a pretty distinct character that I'd have a hard time with in an APA.  At least, that's what my brain tells me.  Of course, my brain is often proven wrong via experience.

Only one way to find out

[neddles]

Only one way to find out

Yep, and you've got a lot of hops in there too so I doubt the yeast is going to dominate the flavor. Could be wrong though.

 

ETA: That's not an APA anyways, it's a session IPA.

Edited by nettles, 30 July 2015 - 10:45 AM.

[HVB]

Yep, and you've got a lot of hops in there too so I doubt the yeast is going to dominate the flavor. Could be wrong though.

 

ETA: That's not an APA anyways, it's a session IPA.

 

As I said above I should have stayed away from the style name and just called it a hoppy low abv beer. 

 

I am just going by a commercial beer I had and liked and I know for a fact they use 2565.  So it will either be 2565 or WLP644 - both traditional yeast for this kind of beer