We brewed a Kolsch again. This time we did an all barley recipe. Half a pound of honey malt was used for color.
We did a two step infusion mash and hit our temperatures exactly. All was not perfect as we added all the hops at sixty minutes, including our 15 minute aroma addition. Whoops. We added another .75 ounces of cascade whole hops that were grown and frozen by us last year. The IBUs will be a touch out of style but will hopefully taste good.
We also washed the Mexican lager yeast from last brew. We hope to store it for a while in order to use it again.
Brad brewed up a batch of “craft” root beer too.
Did you know that sarsaparilla is considered a carcinogen by the FDA?
Los Angeles Brewers 