Lobster Rollsch

by Christian Lavender

Lobster Whaaa??!!??!! Who doesn't love Lobster Rolls and Kolsch style beer together? Nobody, that's who. So, we put the classic flavors of a New England Lobster Roll into a Dark German Kolsch. Whole peppercorn, toasted celery seed, fresh tarragon and lemon zest are going in the brew pot with some citrus hops and rich Maris Otter malt. Enjoy lobster freaks.

Lobster Rollsch Recipe - All Grain

Batch size	5 gallons
Boil size	6.9 gallons
Boil time	60 minutes
Grain weight	11 pounds
Efficiency	70%

Original gravity	1.057
Final gravity	1.014
Alcohol (by volume)	5.6%
Bitterness (IBU)	35
Color (SRM)	17.2°L

Yeast
2 liquid packs
White Labs WLP029	German Ale/Kölsch

Grains/Extracts/Sugars
11 pounds
Maris Otter 38ppg, 4°L	5 pounds 45.5%
Pilsner Malt 38ppg, 2°L	3 pounds 27.3%
Munich (Light) 34ppg, 10°L	2 pounds 18.2%
Wheat (Flaked) 36ppg, 2°L	0.5 pounds 4.5%
Black Patent 27ppg, 500°L	0.25 pounds 2.3%
Honey Malt 30ppg, 20°L	0.25 pounds 2.3%

Hops
2.5 ounces
Hersbrucker hops 5%, Pellet	1.5 ounces
Sorachi Ace hops 13%, Whole Leaf	0.5 ounces
Crystal hops 3%, Pellet	0.5 ounces

Additions
3.24 ounces
Tarragon (fresh) Flavor	2 ounces
Lemon Zest (fresh) Flavor	1 ounce
White Peppercorns Flavor	0.16 ounces
Toasted Celery Seed Flavor	0.08 ounces

Single Infusion Mash
60 minutes, 8.9 gallons
Strike Target 152°F	4.1 gallons 163°F 60 minutes (+0)
Sparge	4.8 gallons 168°F

Boil
60 minutes, 6.9 gallons
Hersbrucker hops 5%, Pellet	1 ounce 60 minutes (+0)
Hersbrucker hops 5%, Pellet	0.5 ounces 30 minutes (+30)
Crystal hops 3%, Pellet	0.5 ounces 15 minutes (+45)
White Peppercorns Flavor	0.16 ounces 10 minutes (+50)
Celery Seed Flavor	0.08 ounces 10 minutes (+50)
Lemon Zest Flavor	0.5 ounces 10 minutes (+50)
Sorachi Ace hops 13%, Whole Leaf	0.5 ounces 0 minutes (+60)
Lemon Zest Flavor	0.5 ounces 0 minutes (+60)
Tarragon (fresh) Flavor	2 ounces 0 minutes (+60)

Ferment
38 days
Primary	5 days @ 62° F
Secondary	5 days @ 62° F
Condition	28 days@ 34° F

Directions
Mash the grains at 152° F (67° C) for 60 minutes or until starch conversion is finished. Mash out at 168° F (75° C) and sparge. Collect 6.9 gallons (26 L) of runoff and bring everything to a rolling boil. Drop in your hops as directed in the recipe. After a 60 minute boil, chill the wort down to 67° F (19° C) and transfer to your primary fermenter. Pitch your yeast, whether it be a yeast starter, liquid or dry yeast and aerate well. Ferment at 62° F (17° C) for 5 days or until fermentation activity subsides, then rack to secondary for another 5 days. Age 28 more days then bottle or keg.