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GOMM Beer |
ralfGOMM |
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© 2024 ralf GOMM http://www.ralfGOMM.com |
GOMM BEER is an almost century old tradition: Brewed since 2007, my recipes are designed for partial mash brewing using about four pounds of grains and DME malt to bridge the gap. For a busy life-style, this reduces brewing time and equipment needed compared to traditional all-grain brewing. I emphasize the use of yeast starters and a long, cold lagering period during secondary fermentation for Lager and Pils style beers. I also focus on temperature control and mash out and sparge at 170F. This yields beer quite close to all-grain brewing. Here are a few traditional GOMM BEER recipes: |
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GOMM Summer Ale Bold flavors and very refreshing. I use 1 cup of sugar to yield strong bottel carbonation. OG: 1048 1lb. Carapils 2lb. German Munich, steep at 150F (60min) 2lb. Extra Light DME, boil for 60min 2lb. Extra Light DME, boil for 25min 1/2oz. Tettnanger, boil for 60min 3/4oz. USA Cascade, boil for 30min 3/4oz. USA Cascade, boil for 5min 1oz. Orange zest, boil for 5min 1/2oz. Lime zest, boil for 5min Nottingham Ale Yeast (#Y005) + yeast starter |
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GOMM Pils Traditional, delicious Pilsner - no words needed. This one is fermented in the fridge at 52F, and I include a short diacetyl rest prior to botteling. After bottle carbonation, I dial the fridge down to 35F for 6 weeks for lagering. OG: 1052 5lb. German Pilsner malt, steep at 122F (20min), 149F (30min), 158F (30min) 4lb. DME light, boil for 60min 1oz. Perle, boil for 60min 1oz. Saaz, boil for 30min 1oz. Saaz, boil for 10min White Labs Pilsner Yeast (WLP800) + yeast starter |
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GOMM Pale Ale This is really just my attempt to copy one of my favorite beers: Sierra Nevada Pale Ale. Nothing better than the smell and taste of hops and then some. OG: 1064 4lb. 2 Row Pale Malt 1lb. Crystal Malt (60L), steep at 153F (60min) 5lb. DME Light, boil for 60min 1/2oz. Magnum, boil for 60min 1/2oz. Perle, boil for 30min 1oz. Cascade, boil for 10min 2oz. Cascade, at flameout California Ale Yeast (WLP001) + yeast starter |
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GOMM Oktoberfest Originally created in Germany around 1840. I want a time machine !! A smooth, rich malt character dominates this style with Munich malt playing prominent role. OG: 1065 3lb. Pils 1lb. Munich 1/2lb. Victory 1/2lb. Carapils 1/4lb. Chrystal 120L, steep at 120F (30min), 154F (30min), 170F (mash out) 4lb. Light DME, boil for 60min 1oz. Hallertau, boil for 60min 1/2oz. Tettnanger, boil for 30min 1/2oz. Tettnanger, boil for 10min White Labs Oktoberfest WLP820 + yeast starter |
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