Name: In 1516 the most famous law concerning ingredient use was passed dictating that only Water, Barely and Hops could be used in beer - The Reinheitsgebot. A sleepy little town on the eastern border of German, between Berlin and Dresden - named Cottbus, had brewed a style they enjoyed locally and communally for many years that became illegal because of this new law. There were many reasons for the law to be considered at the time, but since it was about 500 years ago we felt it high time to thumb our nose at the Reinheitsgebot, with this offering.

Style: There is no style recognition for this beer - it is an interpretation of a historical style that has had very few recent commercial examples. Our imagination and takes hold we go back in time, trying to put ourselves in the situation of the brewers in that moment. Not all our decisions in building this style will be correct, but that discovery and experimentation is almost the entire point in our book….

Story: While we can all agree that Water, Barely and Hops belong in beer (thankfully a 1906 revision included yeast - thanks to the work of Pasteur) - sometimes there is room to play. Local honey brings flavors and connections to our community, molasses gives it a touch of orange color and a little dryness - then the hops come to dance on the effervescence as you begin your experience.

History of One Lake Brewing Releases:

• Spring 2021

Ingredients: The malt bill for this beer mimics our Witbier and is primarily a 2:1 mixture of continental pilsner malt and white wheat malt. Hops are added during first wort for bitterness and near the end of the boil for a burst of herbal aroma. We augment this style with two additional fermentable sugars - local honey and a dark molasses. Adding some strength and dryness is the traditional reasons to add sugars, but we wanted the honey to come through just slightly at the end of each sip. The herbal notes of German Noble Hops (Hallertau Mittelfrüh was used in this version).

Methods: We use rice hulls during the mash given the high percentage of wheat and the oat addition. Adding the sugar later in fermentation allows the yeast to digest sugars in the order that gives a dryer finish. A traditional Kolsch fermentation schedule is used, and standard dry hopping procedure are also incorporated.

Recipe Box:

Pilsner malt - 65%
White wheat malt - 30%
Oats - 5%
Additional fermentables: honey equal to 2% of fermentables,
dark molasses equal to 1% of fermentables

14IBU of Hops at First Wort
Same weight of German Noble Hops at 5min
Dry-hop with 1lb/bbl for 3-5 days using German Noble Hops

Kolsch yeast

Brewing Method:

Gravity targets:
* OG 1.053 (1.051 pre-sugar additions), FG 1.013

Adjust water to achieve mash of:
* 5.38pH and 1.7:1 ratio of SO4/Cl

Standard mash thickness (use rice hulls please)
151-153 degree mash temp target
Sparge with 175 degree 6.0pH water with same salt profile as mash
90 minute boil

Add honey and molasses when fermentation is between 65%-85% finished, dry-hop after terminal and rest