Lynelbrau 22

25g of Vienna style beer fermented with Kolsch yeast, my autumn drinker.


  • 27.5# Pilsner malt DE (1/2 sack)
  • 27.5# Vienna malt DE (1/2 sack)
  • 5# Wheat malt DE

Hop– 12oz 2.8% Hallertau 60’

Yeast- White Labs Kolsch yeast WLP029

Water- 40g STL County tap with a splash of phosphoric acid. 20g mash, 20g sparge

Brew day went well, good weather, hit the numbers mostly. Lost a gallon + when a hose slipped going into fermenter.

Mash schedule

  • 3g (too much) 135F strike
  • Mash in wheat 126F 30’
  • Strike 20g 158F
  • Mash in barley malt 148F
  • Raise wheat mash to 150F and combine
  • Decoct 5g raise to 158F (came in too hot!) 15’
  • Raise to boil 10’
  • Recombine at 158F (nailed it!) 60’
  • Decoct 5g to boil 10’
  • Recombine was 160F or so 10’
  • 15’ vorlauf and ran off 30+g
  • Boil and add hop 60’
  • Cold break through thermonator; pitched yeast ; heavy bubble by next morning

OG = 1.064

Gravity going into secondary = 1.020, ABV = 5.8%

Gravity going into packaging = 1.011, ABV = 7%. Sample is sweet, like a Bock. Odd the gravity is as low as it is with the residual sugars I’m tasting. Perhaps it will dry out by Oktoberfest, but past experience tells me this will still be sweet in 6 weeks.

Patersbier 22- Bayard

25g scheduled for May 7, 2022, for a good brew day get together, like before the pandemic. Using up grains and hops in stores, sort of a chef’s special. The plan is to pull off 5g of fresh beer for the crawfish boil.


  • 25# Belgian Pilsner
  • 17# German Pilsner
  • 6# German Wheat

Yeast- Wyeast 3522 (Belgian Ardennes). Dave didn’t have my planned Wyeast 3787 (Trappist High Gravity). [The Ardennes yeast led me down a rabbit hole to Bayard, a magical bay horse from medieval literature.]


  • 8 oz 3.6% Hallertau 60’
  • 2 oz 8.2% Amarillo flameout

Good brew day. Starting gravity = 1.044.

Mexican Lager 20g

Grain bill

  • 16 lb Vienna DE
  • 16 lb Pilsner DE
  • 4 lb wheat DE

Hop bill

  • 8 oz 3.6% Hallertau Mittlefrue

Brew schedule

Mashed in 4 lb wheat with 1.25g liquor at 127F for protein rest. Raised to 150F and combined with main mash at 146F. Decoct 5g to 157F for 20 minutes then boil for 10. Recombine at 158F for 60 minutes. Gravity on the tame side at 1.040.


Pulled a quart of cleanish yeasty goodness from the Oktoberfest and pitched. ABV 4+%.