German Origin
CATEGORY 22: GERMAN-STYLE KÖLSCH/KÖLN-STYLE KÖLSCH
Kölsch, a German ale or alt-style beer, is warm-fermented using ale or lager yeasts and is aged at cold temperatures. Kölsch is characterized by a golden color and a slightly dry, winelike and subtly sweet palate. Caramel character should not be evident. The body is light. This beer has low hop flavor and aroma with medium bitterness. Wheat can be used in brewing this beer. Fruity esters should be minimally perceived if at all. Chill haze should be absent or minimal.
| Original Gravity (°Plato): | 1.042-1.046 (10.5-11.5 °Plato) |
| Apparent Extract-Final Gravity (°Plato): | 1.006-1.010 (1.5-2.5 °Plato) |
| Alcohol by weight (volume): | 3.8-4.1% (4.4-5%) |
| Bitterness (1BU): | 20-30 |
| Color SRM (EBC): | 3.5-5 (8-14 EBC) |
Gold Cup Winner
Stoddard’s Kölsch
Stoddard’s Brewhouse and Eatery
111 S. Murphy Ave.
Sunnyvale, California, USA 94086
Brewmaster: Bob Stoddard
Head Brewer: Mike Gray
Established 1993
Production: 2,000 bbl. (2,300 hl.)
Stoddard’s also won the English (Extra Special) Strong Bitter Category. Please see that category for a description of the brewery.
CHARACTER DESCRIPTION OF GOLD CUP-WINNING STODDARD’S KÖLSCH
Mike Gray, Head Brewer
Light golden amber in color, having notable and distinctive head retention with nice glass cling and lacy patterns of foam on the side of the glass. Subtle fruity aroma is reminiscent of Chablis/Riesling wine, perfect for this style. Absence of aggressive or notable malt character in aroma is an indication of a well-attenuated beer. Aroma is a complex combination of a minty, roselike herbal character with sweetness, though the latter is not associated with heavy malt overtones. Hop character is floral but not aggressive. Body and mouth feel are at a low to medium level. First flavor impression has a sweet impact but progresses to an extremely well balanced flavor, combining a gentle hop character and slight acidity with friendly and unassuming fruitiness. Stoddard’s Kölsch resembles the character of Canadian golden ale or cream ale, but with a twist of winyness and zest.
• Recipe for 5 U.S. gallons (19 liters) Stoddard’s Kölsch
Targets:
Original Gravity: 1.049 (12)
Final Gravity: 1.010 (2.5)
Alcohol by volume: 5%
Color 5 SRM (10 EBC)
Bittering Units: 16
ALL-GRAIN RECIPE AND PROCEDURE
| 6 lbs. | (2.7 kg.) | American 2-row pale malt |
| 1 lb. | (0.45 kg.) | American wheat malt |
| 2 lbs. | (0.9 kg.) | British light Munich malt |
| 9 lbs. | (4.1 kg.) | Total grains |
Wyeast 2565 Kölsch Ale yeast can be recommended for primary fermentation. Wyeast 2042 Danish lager yeast added during secondary lagering.
A single-step infusion mash is employed to mash the grains. Add 8 quarts (7.6 l.) of 167-degree F (75 C) water to the crushed grain, stir, stabilize and hold the temperature at 150 degrees F (65.5 C) for 60 minutes.
After conversion, raise temperature to 167 degrees F (75 C), lauter and sparge with 4 gallons (15 l.) of 170-degree F (77 C) water. Collect about 5.5 gallons (21 l.) of runoff, add bittering hops and bring to a full and vigorous boil.
The total boil time will be 60 minutes. When 30 minutes remain, add flavor hops. When 10 minutes remain, add Irish moss. After a total wort boil of 60 minutes, turn off the heat, add aroma hops and let steep 3 to 5 minutes. Then separate or strain out and sparge hops. Chill the wort to 65 to 70 degrees F (18-21 C) and direct into a sanitized fermenter. Aerate the cooled wort well. Add an active yeast culture and ferment for 4 to 7 days in the primary at temperatures no higher than 60 degrees. Then transfer into a secondary fermenter, chill to 50 to 55 degrees F (10-13 C), add a fresh and healthy culture of the lager yeast, and lager for no less than three weeks.
When secondary aging is complete, prime with sugar, bottle or keg. Let condition at temperatures above 60 degrees F (15.5 C) until clear and carbonated.
MASH-EXTRACT RECIPE AND PROCEDURE FOR STODDARD’S KÖLSCH
| 31/4 lbs. | (1.5 kg.) | English extralight dried malt extract |
| 1 lb. | (0.45 kg.) | American 2-row pale malt |
| 1 lb. | (0.45 kg.) | American wheat malt |
| 2 lbs. | (0.9 kg.) | British light Munich malt |
| 4 lbs. | (1.9 kg.) | Total grains |
Wyeast 2565 Kölsch Ale yeast can be recommended for primary fermentation. Wyeast 2042 Danish lager yeast added during secondary lagering.
A single-step infusion mash is employed to mash the grains. Add 4 quarts (3.8 l.) of 172-degree F (78 C) water to the crushed grain, stir, stabilize and hold the temperature at 156 degrees F (69 C) for 60 minutes.
After conversion, raise temperature to 167 degrees F (75 C), lauter and sparge with 2 gallons (7.6 l.) of 170-degree F (77 C) water. Add more water for a final volume of 3 gallons (11.5 1.) of wort. Add malt extract and bittering hops and bring to a full and vigorous boil.
The total boil time will be 60 minutes. When 30 minutes remain, add flavor hops. When 10 minutes remain, add Irish moss. After a total wort boil of 60 minutes, turn off the heat, add aroma hops and let steep for 3 to 5 minutes. Then strain out and sparge hops, and direct the hot wort into a sanitized fermenter to which 2 gallons (7.6 l.) of cold water have been added. If necessary, add additional cold water to achieve a 5-gallon (19-l.) batch size. Chill the wort to 70 degrees F (21 C). Aerate the cooled wort well. Add an active yeast culture and ferment for 4 to 7 days in the primary at temperatures no higher than 60 degrees. Then transfer into a secondary fermenter, chill to 50 to 55 degrees F (10-13 C), add a fresh and healthy culture of the lager yeast, and lager for no less than three weeks.
When secondary is complete, prime with sugar, bottle or keg. Let condition at temperatures above 60 degrees F (15.5 C) until clear and carbonated.
Silver Cup Winner
None
Bronze Cup Winner
None
CATEGORY 23: GERMAN-STYLE BROWN ALE/DÜSSELDORF-STYLE ALTBIER
Brown in color, this German ale may be highly hopped (though the 25-35 IBU range is more normal for the majority of Altbiers from Düsseldorf) and has a medium body and malty flavor. A variety of malts, including wheat, may be used. Hop character may be evident in the flavor. The overall impression is clean, crisp and flavorful. Fruity esters should be low. No diacetyl or chill haze should be perceived.
| Original Gravity (°Plato): | 1.044-1.048 (11-12 °Plato) |
| Apparent Extract-Final Gravity (°Plato): | 1.008-1.014 (2-3.5 °Plato) |
| Alcohol by weight (volume): | 3.6-4% (4.3-5%) |
| Bitterness (IBU): | 25-48 |
| Color SRM (EBC): | 11-19 (30-45 EBC) |
Gold Cup Winner
None
Silver Cup Winner
Alle Tage Alt
McNeill’s Brewery Co.
Brattleboro, Vermont, USA
Brown color with red hue. Notably clear. Clean, mysterious aroma is hard to pinpoint; sweet malt character, herbal-minty-wintergreen hop character, but subtle. Velvety smooth primary caramel and secondary chocolate sweetness initially impress. Then bang, bitterness cleanly attacks and refreshes the palate. Overall impression of flavor is a clean, austere, succinct bitterness that is not cloying, astringent nor lingering. Suggestion of esters and fruitiness, but generally neutral and mild fermentation characters. Bitterness grows on you, becoming more pleasant. Medium-bodied mouth feel. Very similar to the bitter quality of the classic Düsseldorf Zum Uerige Altbier. A great example of the style, even though not awarded a gold.
This beer won the gold medal at the 1995 GABF in the German Brown Ale category.
Estimated profile based on tasting
Color: 17-20 SRM (34-40 EBC)
Bittering Units: 40-45
Bronze Cup Winner
Flagship Red Ale
Maritime Pacific Brewing Co.
Seattle, Washington, USA
Dark red-amber color with a notably rich head. Aroma is fruity with malty undertones. Light-bodied ale with a dry finish. Flavor involves a clean, moderate bitterness that tries to precede (which is unusual) the sweetness of malt. Malt sweetness character is actually quite subdued. Overall flavor is neutral, with malt taking a secondary role except for a slight refreshing and astringent roast-malt character. Caramel malt is very subdued; perhaps a lighter sweetness is perceived from a Munich malt. Hop flavor and aroma are absent.
Estimated profile based on tasting
Color: 10-13 SRM (20-26 EBC)
Bittering Units: 30-34
CATEGORY 24: BERLINER-STYLE WEISSE (WHEAT)
This is the lightest of all the German Wheat Beers. The unique combination of a yeast-and-lactic-acid-bacteria fermentation yields a beer that is acidic, highly attenuated and very light-bodied. The carbonation of a Berliner Weisse is high and hop rates are very low. Hop character should not be perceived. Fruity esters will be evident. No diacetyl should be perceived.
| Original Gravity (°Plato): | 1.028-1.032 (7-8 °Plato) |
| Aparent Extract-Final Gravity (°Plato): | 1.004-1.006 (1-1.5 °Plato) |
| Alcohol by weight (volume): | 2.2-2.7% (2.8-3.4%) |
| Bitterness (IBU): | 3-6 |
| Color SRM (EBC): | 2-4 (5-10 EBC) |
Gold Cup Winner
None
Silver Cup Winner
None
Bronze Cup Winner
None
CATEGORY 25: SOUTH GERMAN-STYLE WEIZEN/WEISSBIER
The aroma and flavor of a Weissbier are decidedly fruity and phenolic. The phenolic characteristics are often described as clove or nutmeglike, and can also be smoky or even vanillalike. These beers are made with at least 50 percent malted wheat, and hop rates are quite low. Weissbier is well attenuated and very highly carbonated, yet its relatively high starting gravity and alcohol content make it a medium-to full-bodied beer. Bananalike esters are often present. If yeast is present, the beer will appropriately have yeast flavor and a characteristically fuller mouth feel. No diacetyl should be perceived.
| Original Gravity (°Plato): | 1.046-1.056 (11.5-14 °Plato) |
| Apparent Extract-Final Gravity (°Plato): | 1.008-1.016 (2-4 °Plato) |
| Alcohol by weight (volume): | 3.9-4.4% (4.9-5.5%) |
| Bitterness (IBU): | 10-15 |
| Color SRM (EBC): | 3-9 (8-16 EBC) |
Gold Cup Winner
Sundance Hefe-Weizen
Palmer Lake Brewing Company
25 W. Cimarron
Palmer Lake, Colorado, USA 80903
Brewmaster: Kevin Cooley
Established 1994
Production: 700 bbl. (800 hl.)
Palmer Lake Brewing Company was originally established in the small mountain town of Palmer Lake by Kurt and Sallie Schoen. A desire to produce and offer for sale beers of exceptional and natural quality inspired the Schoens in this endeavor. Fashioned from a former next-door garage, this brewery at 7,323 feet won two awards in the 1996 World Beer Cup with Sundance Hefe-Weizen (Gold) and Solstice Mystery Ale (Bronze in the Belgian-Style Flanders/Oud Bruin Ale category). The Schoens have since moved their brewery to Colorado Springs. Other beers brewed by Palmer Lake Brewing Company include General Palmer’s Amber Lager, Locomotive Stout, Cherry Velvet Porter and Trolley Car Ale (English bitter).
CHARACTER DESCRIPTION OF GOLD CUP-WINNING SUNDANCE HEFE-WEIZEN
Kurt Schoen, Brewer and recipe creator, and Kevin Cooley, Brewmaster
As good as wheat beer gets. Very light in color with an appropriate and appealing yeast and chill haze. Dense, rich head is excellent. Aroma expresses a distinctive balance of clove and banana with a pleasant woody, cedarlike undertone. As second and third thoughts swirl in the beer and in my head, it occurs to me that the cedarlike tone in aroma is quite a unique signature of this award-winning beer. How did they do it? Wondering brewers would like to know.
Flavors of banana, clove and acidity are expressed in equal parts; the balance is perfectly executed. Fruit and banana characters impact the palate initially, followed by the clean zestiness, and spiciness, of clove, finishing with a high-end finale. No detectable hop bitterness. Light in body and fully carbonated for style. Cedar character doesn’t come through in flavor. Exceptionally clean finish adds to this beer’s refreshing drinkability.
• Recipe for 5 U.S. gallons (19 liters) Sundance Hefe-Weizen
Targets:
Original Gravity: 1.046 (11.5)
Final Gravity: 1.008 (2)
Alcohol by volume: 5%
Color: 5 SRM (10 EBC)
Bittering Units: 9
ALL-GRAIN RECIPE AND PROCEDURE
| 23/4 lbs. | (1.2 kg.) | American 6-row pale malt |
| 53/4 lbs. | (2.6 kg.) | American wheat malt |
| 81/2 lbs. | (3.9 kg.) | Total grains |
| 2 | HBU | (56 MBU) American Hallertauer hops (pellets)—60 minutes (bittering) |
| 1/4 | tsp. | Irish moss |
| 3/4 | C. | corn sugar for priming in bottles. Use 1/3 cup corn sugar if priming a keg. |
Wyeast 3068 Weihenstephan Weizen yeast
A step infusion mash is employed to mash the grains. Add 8.5 quarts (8 l.) of 136-degree F (58 C) water to the crushed grain, stir, stabilize and hold the temperature at 128 degrees F (53 C) for 30 minutes. Add 5 quarts (4.8 l.) of boiling water. Add heat to bring temperature up to 150 degrees F (65.5 C). Hold for about 60 minutes.
After conversion, raise temperature to 167 degrees F (75 C), lauter and sparge with 4 gallons (15 l.) of 170-degree F (77 C) water. Collect about 5.5 gallons (21 l.) of runoff, add bittering hops and bring to a full and vigorous boil.
The total boil time will be 60 minutes. When 10 minutes remain, add Irish moss. After a total wort boil of 60 minutes (reducing the wort volume to just over 5 gallons), turn off the heat, then separate or strain out and sparge hops. Chill the wort to 70 degrees F (21 C) and direct into a sanitized fermenter. Aerate the cooled wort well. Add an active yeast culture and ferment for 4 to 6 days in the primary. Then transfer into a secondary fermenter, chill to 60 degrees F (15.5 C). (The temperature of the fermentation and secondary aging is critical for controlling the level of banana esters and clove phenolics produced by the yeast. Every brewery must adapt a temperature schedule to its fermentation equipment. If you’re not successful in producing the balance desired the first time, careful note taking will help you decide changes to make in the next batch). Allow to age for two weeks or more.
When secondary aging is complete, prime with sugar, bottle or keg. Let condition at temperatures above 60 degrees F (15.5 C) until clear and carbonated.
MALT-EXTRACT RECIPE AND PROCEDURE FOR SUNDANCE HEFEWEIZEN
| 61/2 | lbs. | (3 kg.) wheat malt extract (50% wheat/50% barley) |
| 2.5 | HBU | (71 MBU) American Hallertauer hops (pellets)—60 minutes (bittering) |
| 1/4 | tsp. | Irish moss |
| 3/4 | C. | corn sugar for priming in bottles. Use 1/3 cup corn sugar if priming a keg. |
Wyeast 3068 Weihenstephan Weizen yeast
Add the malt extract and bittering hops to 2½ gallons (9.5 l.) of boiling water. The total boil time will be 60 minutes. When 10 minutes remain, add Irish moss. After a total wort boil of 60 minutes, turn off the heat, separate or strain out and sparge the hops, and direct the hot wort into a sanitized fermenter to which 2 gallons (7.6 l.) of cold water have been added. If necessary, add additional cold water to achieve a 5-gallon (19-l.) batch size. Chill the wort to 70 degrees F (21 C). Aerate the cooled wort well. Add an active yeast culture and ferment for 4 to 6 days in the primary. Then transfer into a secondary fermenter, chill to 60 degrees F (15.5 C). (The temperature of the fermentation and secondary aging is critical for controlling the level of banana esters and clove phenolics produced by the yeast. Every brewery must adapt a temperature schedule to their fermentation equipment. If you’re not successful in producing the balance desired the first time, careful note taking will help you decide changes to make in the next batch.) Allow to age for two weeks or more.
When secondary aging is complete, prime with sugar, bottle or keg. Let condition at temperatures above 60 degrees F (15.5 C) until clear and carbonated.
Silver Cup Winner
Edelweiss Hefetriib
Österreichische Bräu-Aktiengesellschaft
Linz, Austria
Pale golden color with a rich, dense head and high carbonation. Aroma rejoices with a rich, fruity texture, primarily of banana. Malt and hop aroma are absent. Some of the fruitier alcohols are evident in the aroma. Mouth feel is medium-bodied. There is virtually no bitterness in flavor or aftertaste. The theme of fruitiness continues and dominates the palate along with a slight spicy clove character. These fermentive contrails characterize this beer, unlike many other styles that make their statement with the balance of hops and malt. High carbonation plays an important role in the aftertaste, refreshing the palate.
Estimated profile based on tasting
Color: 4 SRM (8 EBC)
Bittering Units: 13-16
Bronze Cup Winner
Tabernash Weiss
Tabernash Brewing Co.
Denver, Colorado, USA
Pale golden in color with an appropriate yeast haze. Good head retention. Overtures of banana and clove lightly emerge in aroma, with a generally all-around floral-fruity complexity. Very effervescent and highly carbonated. Bitterness is mild with a touch of acidity due in part to lack of hops as well as to the nature of the fermentation. Neither hop flavor nor aroma is evident. Aftertaste is yeasty. Overall balance is fruity and refreshing.
Brewery formulation uses German wheat and Cara-Pils malts with German Northern Brewer and Perle hops for bitterness.
Estimated profile based on tasting
Original Gravity: 1.050 (12.5) indicated by the brewery
Final Gravity: 1.011 (2.7) indicated by the brewery
Alcohol by volume: 5.7% indicated by the brewery
Color: 4-5 SRM (8-10 EBC) (6 EBC indicated by brewery)
Bittering Units: 14-16 (13 indicated by the brewery)
CATEGORY 26: SOUTH GERMAN-STYLE DUNKEL WEIZEN/DUNKEL WEISSBIER
This beer style is characterized by a distinct sweet maltiness and a roasted-malt and chocolatelike character, but the estery and phenolic elements of a pale Weissbier still prevail. Color can range from copper-brown to dark brown. Carbonation and hop bitterness are similar to a pale South German-style Weissbier. Usually dark barley malts are used in conjunction with dark cara or color malts, and the percentage of wheat malt is at least 50 percent. No diacetyl should be perceived.
| Original Gravity (°Plato): | 1.048-1.056 (12-14 °Plato) |
| Apparent Extract–Final Gravity (°Plato): | 1.008-1.016 (2-4 °Plato) |
| Alcohol by weight (volume): | 3.8-4.3% (4.8-5.4%) |
| Bitterness (IBU): | 10-15 |
| Color SRM (EBC): | 16-23 (35-95 EBC) |
Cold Cup Winner
Edelweiss Dunkel
Österreichische Bräu-Aktiengesellschaft
Alanovaplatz 5
A-2320 Schwechat, Austria
Brewmaster: Dr. Günther Seeleitner
Established 1475
Production: 342,000 bbl. (400,000 hl.)
Mag. Astricl Strange, Günter Franz
It was a time of sailing ships and sealing wax. But this is not what Johann Elesenhaimer had in mind when in 1475 he founded the brewery Hofbräu Kaltenhausen in Schwechat, just ten miles south of Salzburg in the Austrian Alps. The beer must have been good even in those days, for in 1498 the Prince Archbishop of Salzburg took over the brewery. It remained the Court Brewery of Kaltenhausen for the next 300 years. The brewery eventually fell into private hands and has survived to become, with five operating breweries, the largest producer of beer in Austria. The original brewery was rebuilt from the ground up in the midnineteenth century, but the setting remains reminiscent of medieval times. Stone buildings, narrow cobblestone streets, and the surrounding forest all contribute to the centuries-old tradition of the Österreichische Brau Aktiengeschellschaft.
Other beers produced by Österreichische Brau Aktiengeschellschaft include Edelweiss Hefetrüb, Edelweiss Kristalklar, Kaiser Pils, Kaiser Gold, Kaiser Märzen, Kaiser Premium, Kaiser Fest Bock and Kaiser Doppelmalz.
CHARACTER DESCRIPTION OF GOLD CUP-WINNING EDELWEISS DUNKEL
A light amber color with a dense, rich, creamy head and plenty of effervescence. Beer foam clinging to the sides of the glass as lace is a notable quality. This bottle-conditioned beer with yeast sediment has a healthy yeast haze. Brewed with only pale barley and wheat malt, the beer nevertheless achieves a rich amber color. The aroma of sweet cloves and fruity bananas with a touch of cinnamon spice playfully assaults the senses. Any wheat-beer lover worth his chaff would die to be chained and subjected to this dunkelweizen everlastingly. The mouth feel is medium-bodied with a dry finish. Edelweiss Dunkel first impresses as effervescent and very refreshing. Then bang! The sweet clove charges, followed by banana and then to a lesser degree by malt sweetness rounding out the entire well-balanced experience. Aftertaste briefly lingers with an herbal noble hoplike, mintlike character, but finishes very cleanly and lightly without being cloying.
I could grow to like this beer, but as with all well-made German-style Weissbiers, it would take a lot of growing. You see, I don’t like this kind of beer; there had to be one, right? But don’t let this stand in the way of your enjoying the best of the world’s Weissbiers.
• Recipe for 5 U.S. gallons (19 liters) Edelweiss Dunkel
Targets:
Original Gravity: 1.050 (12.5)
Alcohol by volume: 5.2%
Color: 10 SRM (20 EBC)
Bittering Units: 13
ALL-GRAIN RECIPE AND PROCEDURE
| 5 lbs. | (2.3 kg.) | Austrian (or available) 2-row pale malt |
| 4 lbs. | (1.8 kg.) | Austrian (or available) wheat malt |
| 1 oz. | (22 g.) | American chocolate malt (note: ounces, not pounds) |
| 9 lbs. | (4.1 kg.) | Total grains |
| 2.5 | HBU | (71 MBU) American Nugget hops (pellets)—75 minutes (bittering) |
| 1/4 | oz. | (7 g.) Austrian Mühl Viertel or German Hallertauer hops (pellets)—15 minutes (flavor) |
| 1/4 | tsp. | Irish moss |
| 3/4 | C. | corn sugar for priming in bottles. Use 1/3 cup corn sugar if priming a keg. |
Wyeast 3068 Weihenstephan Weizen yeast can be recommended
A double-decoction mash is employed to mash the grains. If you are using alkaline or hard water, treat the water with an appropriate amount of lactic acid or refer to pages 120 to 122 of The Home Brewer’s Companion for proceeding with a triple decoction with an acid rest.
Add 9 quarts (8.6 1.) of boiling water to the grain, raising the temperature to 122 degrees F (50 C). Then remove 4.5 quarts (4.3 l.) of the thickest mash and boil this in another vessel for 30 minutes. Stir this boiled decoction constantly. Maintain the remainder of the mash at 122 degrees F (50 C) while boiling the decocted portion. After boiling for 30 minutes, add the decoction back into the main mash vessel, raising the temperature to 150 degrees F (65.5 C). Maintain this temperature for one hour. Up to 9 quarts (8.6 l.) of boiling water may be added at any time during this period to maintain mashing temperature. After one hour remove one third of the mash (a fifty-fifty blend of thick mash and liquid) and boil about 20 minutes. Stir this second decoction constantly during the boil. When finished, return the boiled decoction to the main mash vessel, ending starch conversion by having raised the temperature to about 167 degrees F (75 C). Then lauter and sparge with 4 gallons (15 l.) of 170-degree F (77 C) water. Collect about 6 gallons (23 l.) of runoff, add bittering hops and bring to a full and vigorous boil.
The total boil time will be 90 minutes. When 15 minutes remain, add flavor hops and Irish moss. After a total wort boil of 90 minutes (reducing the wort volume to just over 5 gallons), turn off the heat, then separate or strain out and sparge hops. Chill the wort to 70 degrees F (21 C) and direct into a sanitized fermenter. Aerate the cooled wort well. Add an active yeast culture and ferment for 4 to 6 days in the primary. Then transfer into a secondary fermenter, chill to 60 degrees F (15.5 C) if possible. (The temperature of the fermentation and secondary aging is critical for controlling the level of banana esters and clove phenolics produced by the yeast. Every brewery must adapt a temperature schedule to their fermentation equipment. If you’re not successful in producing the balance desired the first time, careful note taking will help you decide changes to make in the next batch.)
When secondary aging is complete, prime with sugar, bottle or keg. Let condition at temperatures above 60 degrees F (15.5 C) until clear and carbonated.
MALT-EXTRACT RECIPE AND PROCEDURE FOR EDELWEISS DUNKEL
| 7 lbs. | (3.2 kg.) | wheat malt extract (50% wheat/50% barley) |
| 1 oz. | (22 g.) | American chocolate malt (note: ounces not pounds) |
| 1 oz. | (22 g.) | Total grains |
| 3 | HBU | (85 MBU) American Nugget hops (pellets)—60 minutes (bittering) |
| 1/4 | oz. | (7 g.) Austrian Mühl Viertel or German Hallertauer hops (pellets)—15 minutes (flavor) |
| 1/4 | tsp. | Irish moss |
| 3/4 | C. | corn sugar for priming in bottles. Use 1/3 cup corn sugar if priming a keg. |
Steep crushed specialty grains in 1.5 gallons (5.7 l.) water at 150 degrees F (65.5 C) for 30 minutes. Strain and sparge with enough 170-degree F (76.5 C) water to finish with a little over 2.5 gallons (9.5 l.) specialty grain liquor. Add the dried malt extract and bittering hops and bring to a full and vigorous boil.
The total boil time will be 60 minutes. When 15 minutes remain, add flavor hops and Irish moss. After a total wort boil of 60 minutes, turn off the heat, separate or strain out and sparge hops, and direct the hot wort into a sanitized fermenter to which 2 gallons (7.6 l.) of cold water have been added. If necessary, add additional cold water to achieve a 5-gallon (19-l.) batch size. Chill the wort to 70 degrees F (21 C). Aerate the cooled wort well. Add an active yeast culture and ferment for 4 to 6 days in the primary. Then transfer into a secondary fermenter, chill to 60 degrees F (13-15.5 C) if possible. (The temperature of the fermentation and secondary aging is critical for controlling the level of banana esters and clove phenolics produced by the yeast. Every brewery must adapt a temperature schedule to their fermentation equipment. If you’re not successful in producing the balance desired the first time, careful note taking will help you decide changes to make in the next batch.)
When secondary aging is complete, prime with sugar, bottle or keg. Let condition at temperatures above 60 degrees F (15.5 C) until clear and carbonated.
Silver Cup Winner
Paulaner Dunkel Weizen
Paulaner Brewery
Munich, Germany
Light brown with orange-amber hue. Remarkable and notably rich, dense head. From the opening of the bottle there is an indication of appropriately high carbonation. Everything you have come to expect in a dunkelweizen is evident in the aroma; an undertone of chocolate roasted malts accompanies a blessing of spice, clove and banana character. In addition, a complex fruitiness invites all Weizenbier fans. All the while the rich head continues to confront your lips and lather your mustache (and if you don’t have one, you will now). The sweetness and fullness of the dark-roasted malts bring into perfect balance the sharpness of clove, banana and fruitiness with barely perceived low bitterness. Some roast-malt bitterness comes through without being astringent. Aftertaste is pleasantly and slightly acidic/sour, attributable to both lack of bitterness and fermentation character. Finally, a calming cocoa character thanks you in the aftertaste that lingers briefly with its rich malt sweetness. A classic.
Estimated profile based on tasting
Color: 12-14 SRM (24-28 EBC)
Bittering Units: 13-15
Bronze Cup Winner
None
CATEGORY 27: SOUTH GERMAN-STYLE WEIZENBOCK/WEISSBOCK
This style can be either pale or dark and, like a bottom-fermented bock, has a high starting gravity and alcohol content. The malty sweetness of a Weizenbock is balanced with the clovelike phenolic and fruity-estery-banana element to produce a well-rounded aroma and flavor. As is true with all German Wheat Beers, hop rates are low and carbonation is high. It has a medium to full body. If dark, a mild roast-malt character should emerge in flavor and to a lesser degree in the aroma. No diacetyl should be perceived.
| Original Gravity (°Plato): | 1.066-1.080 (16-20 °Plato) |
| Apparent Extract-Final Gravity (°Plato): | 1.016-1.028 (4-7 °Plato) |
| Alcohol by weight (volume): | 5.5-7.5% (6.9-9.3%) |
| Bitterness (IBU): | 10-15 |
| Color SRM (EBC): | 5-30 (14-120 EBC) |
Cold Cup Winner
Aventinus
Weiβbierbrauerei G. Schneider & Sohn KG
Emil-Ott Straβe 1-5
93309 Kelheim, Germany
Brewmaster: H. P. Drexler
Established 1872
Production: 385,000 bbl. (450,000 hl.)
At the very same moment Christopher Columbus discovered the New World, Bavarians were enjoying almost nothing but Weissbier. Incredible as it may seem, its popularity almost drove it to extinction.
In the seventeenth century, brewing was a privilege reserved for nobility. Duke Maximilian opened the famous Hofbräuhaus in Munich, intending to increase the popularity of Weissbier by making it available to the masses. His success was copied by several other brewers, thus fueling its popularity at the time. But lager beers and fashion-conscious consumers challenged the popularity of Weissbiers throughout Bavaria. Perhaps because it was considered a common beer, many wheat-beer breweries went out of business. Weissbier almost became an extinct style of beer.
Schneider Brewery in Kelheim
In 1872 Georg Schneider bought an existing brewery, and with it the privilege for brewing Weissbier. It wasn’t too long before he revived its popularity with good business sense and an improvement in quality. Georg Schneider is credited by many as saving and helping to popularize this style of beer with quality wheat beers such as Aventinus, introduced as Bavaria’s first wheat double bock (doppelbock) in 1907.
Still brewed today, the original Schneider Weisse is considered a world classic by many. Schneider Weisse, Schneider Weisse Weizenhell (paler than the original), Schneider Weisse Kristal (yeast-free) and Aventinus are now exported to over twenty countries, including the United States.
CHARACTER DESCRIPTION OF GOLD CUP-WINNING AVENTINUS
Simple light brown color with a slight amber hue. Not particularly red or orange. Bottle-conditioned with a well-settled and compacted yeast. Yeast haze is dependent on care of pour. Classic South German-style wheat-beer aroma is profoundly evident; clove and subtle banana character with some smoky and chocolate malt notes. Overall very fruity with a flavor balance of roast malts and banana and chocolate characters. An obvious prickly and numbing sensation of alcohol is felt on the palate. Thoroughly a bock-strength brew. There is no hop aroma or flavor. Bitterness is achieved with noble hops and is appropriately very low, yet adequate for balancing the refreshing undertone of acidity. Skillfully accomplished. Mouth feel and body are at a medium level, bordering on fullness. Aftertaste is a memorable banana fruitiness and tingling of alcohol while aroma continues with clove, banana and subtle smokiness. As with all Weissbiers, the quality of the yeast and controlled temperature fermentation are essential and must be executed without compromise.
• Recipe for 5 U.S. gallons (19 liters) Aventinus
Targets:
Original Gravity: 1.072 (36)
Final Gravity: 1.014 (3.5)
Alcohol by volume: 8%
Color: 21 SRM (42 EBC)
Bittering Units: 15
ALL-GRAIN RECIPE AND PROCEDURE
| 71/4 lbs. | (3.3 kg.) | German/Bavarian wheat malt |
| 6 lbs. | (2.7 kg.) | German/Bavarian 2-row malt |
| 0.3 lb. | (136 g.) | German chocolate malt—400 Lovibond or 0.1 lb. German 1,200 Lovibond roasted malt |
| 13.55 lbs. | (6.2 kg.) | Total grains |
Wyeast 3068 Weihenstephan Weizenbier yeast
A step infusion mash is employed to mash the grains. Add 13.5 quarts (12.8 l.) of 138-degree F (58 C) water to the crushed grain, stir, stabilize and hold the temperature at 128 degrees F (53 C) for 30 minutes. Add 7 quarts (6.7 l.) of boiling water, add heat to bring temperature up to 152 degrees F (67 C) and hold for about 60 minutes.
After conversion, raise temperature to 167 degrees F (75 C), lauter and sparge with 4 gallons (15.2 l.) of 170-degree F (77 C) water. Collect about 6 gallons (23 l.) of runoff, add bittering hops and bring to a full and vigorous boil.
The total boil time will be 90 minutes. When 10 minutes remain, add Irish moss. After a total wort boil of 90 minutes (reducing the wort volume to just over 5 gallons), turn off the heat, add aroma hops and let steep 2 to 5 minutes. Then separate or strain out and sparge hops. Chill the wort to 65 to 70 degrees F (18-21 C) and direct into a sanitized fermenter. Aerate the cooled wort well. Add an active yeast culture and ferment for 4 to 6 days in the primary. Then transfer into a secondary fermenter and allow to age for two weeks or more. (The temperature of the fermentation and secondary aging is critical for controlling the level of banana esters and clove phenolics produced by the yeast. Every brewery must adapt a temperature schedule to their fermentation equipment. If you’re not successful in producing the balance desired the first time, careful note taking will help you decide changes to make in the next batch.)
When secondary aging is complete, prime with sugar, bottle or keg. Let condition at temperatures above 60 degrees F (15.5 C) until clear and carbonated.
MALT-EXTRACT RECIPE AND PROCEDURE FOR AVENTINUS
| 10 lbs. | (4.5 kg.) | wheat malt syrup extract (50% wheat, 50% barley malt) |
| 0.3 lb. | (136 g.) | German chocolate malt—400 Lovibond or 0.1 lb. German 1,200 Lovibond roasted malt |
| 0.3 lb. | (136 g.) | Total grains |
| 4.5 | HBU | (128 MBU) German Hallertauer hops (pellets)—60 minutes (bittering) |
| 1/4 | oz. | (7 g.) German Hallertauer hops (pellets)—steep in finished boiled wort for 2 to 3 minutes (aroma) |
| 1/4 | tsp. | Irish moss |
| 3/4 | C. | corn sugar for priming in bottles. Use 1/3 cup corn sugar if priming a keg. |
Wyeast 3068 Weihenstephan Weizenbier yeast
Steep crushed specialty grains in 2 quarts (1.9 l.) water at 150 degrees F (65.5 C) for 30 minutes. Strain and sparge with enough 170-degree F (76.5 C) water to finish with a little over 2.5 gallons (9.5 l.) specialty grain liquor. Add the malt extract and bittering hops and bring to a full and vigorous boil.
The total boil time will be 60 minutes. When 10 minutes remain, add Irish moss. After a total wort boil of 60 minutes, turn off the heat, add aroma hops and let steep 2 to 5 minutes. Then separate or strain out and sparge hops. Chill the wort to 65 to 70 degrees F (18-21 C) and direct into a sanitized fermenter. Aerate the cooled wort well. Add an active yeast culture and ferment for 4 to 6 days in the primary. Then transfer into a secondary fermenter and allow to age for two weeks or more. (The temperature of the fermentation and secondary aging is critical for controlling the level of banana esters and clove phenolics produced by the yeast. Every brewery must adapt a temperature schedule to their fermentation equipment. If you’re not successful in producing the balance desired the first time, careful note taking will help you decide changes to make in the next batch.)
When secondary aging is complete, prime with sugar, bottle or keg. Let condition at temperatures above 60 degrees F (15.5 C) until clear and carbonated.
Silver Cup Winner
None
Bronze Cup Winner
Wild Pitch Weizen Bock
Sandlot Brewery at Coors Field
Denver, Colorado, USA
Bubbles struggle to reach the surface, indicating a full-bodied brew. Orange-amber in color with lots of chill haze. Explosive aroma of cloves underpinned with banana aroma. Medium-to full-bodied mouth feel. Charged with full caramel malt and banana flavor. The bitterness is unusually obvious for a wheat beer but not so predominant that it interferes with the classic wheat-beer character. With so much body and malt flavor, the higher hop character is necessary to balance an otherwise potentially cloying beer. Aftertaste impression if fruity and sweet. A most definitive Weizenbock.
Estimated profile based on tasting
Color: 9-11 SRM (18-22 EBC)
Bittering Units: 18-22