© 2017 ralf GOMM
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:
GOMM Summer Ale
Bold flavors and very refreshing. I use 1 cup of sugar to yield strong bottel carbonation.
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
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.
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
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.
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
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.
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