The wife is out so I will brew. Today I am making something like a Saison or Kolsch, though because I am not using the yeast required for those styles of beer, its really just going to end up being closer to a German Ale. At this stage I am unsure whether or not I will use the Pacman yeast or something else. I could use the Unibroue yeast I have which would make this closer to a Saison… So many choices. Well maybe just two choices. I guess I can decided in the morning.

Tettnang Gold Ale

Grains

•    5.0 lbs Pilsner Malt
•    1.0 lbs Rye Malt

Hops

•    0.5 oz Northern Brewer @ 60min
•    1.0 oz Tettnang @ 45min
•    1.0 oz Tettnang @ 20min

Misc

•    1 tsp Yeast Nutrient @ flame out
•    0.2 oz Corriander, Ground @ 10 minutes
•    0.3 oz Black Pepper, Ground @ 10 minutes
•    Unibroue Yeast Starter

Procedures

•    Unconditioned malt, milled once
•    Brew-in-a-Bag
•    Single Step Mash, ~140F-145F, 60 minutes, 2 gallons
•    Sparge, 4 gallons
•    60 minute boil
•    No Chill

Beer Profile

•    Batch Size – 4.5 gallons
•    Actual OG: 1.035 (Eff: 75%), Estimated FG: 1.003 (4.2% ABV)
•    IBU – 45