Thanks I have not come across that, or I have forgotten it. It may have been in Warner’s book but it has been a long time since I read that.
Carahell is hard for me to find, any notable substitutions?
Have to ask, since hardness is the Ca and Mg content, you are saying none of those? Or are you referring to the alkalinity?
Alkalinity. I make the same flub occasionally as well.
Agreed that alkalinity should be no to low.
Kunze and Narziss.
10 is the color in ebc of the finished beer, well everything is in ebc for malt colors.
Best, and schill, and avangard should all have ~10-13 srm malts for substitution.
My 021 Kolsch. I don’t get too wrapped up on the historical malt side. Just Pils and Vienna. I may try Carahell sometime. My water is fairly hard here. I have found I like my Kolsch water best with a 60/40 blend with RO.
It’s definitely not historical. That recipe guideline I posted was from late 2015. Just so folks know, of course not that anyone has to follow it… but it is current.
Cheers
Historical may not have been correct. I didn’t realize Kunze had recently passed. Until I read on him tonight, I had thought Kunze was far passed. Duh!
When we talk about Kunze, we are essentially talking about the cutting edge of continental brewing science! He was and still is the man!
Good looking beer, but it’s really hard to taste it from here (can you come a little closer? :D).
Nice African violet by the way! My mom used to grow, breed, collect, and give out to any/everyone she knew.
Cheers!
That violet is nearly 30 years old. Stop in I’ll pour you one. [emoji41]