Ok, here is the answer…

 The answer; Kölsch

 

The use of those hops, malt and the Cold-conditioning are all charactistic of Wieß (meaning White in the Kölsch dialect of German ) Beer of the Cologne Region of Germany…however, Wieß is a  cloudy beer(partley how it got it’s name)  since it doesn not go through a final clearifying steps. The beer I am planning to make will be a clear, golden colored beer (around 5 degL SRM) based on the same recipe….so if, Wieß is the Great Gandfather of the modern american Lager, then this beer(even though it is technically an ale and not a Lager), called Kölsch is Lager’s grandfather. Think of an english bitter, without the bitter taste.

The only part of this that has me slightly concerned is that this will be my first Cold-conditioned beer I have made…also since this beer has a very short shelf life... I guess we’ll have to drink it quick….

 

I’m debating trying to put some of it in plastic screwtop bottles so I can ship it a lot easier wihtout worrying about it breaking in shipment. I’ve never used plastic before, and I’m still hesitant to do it now…but what’s the harm in using a case to experiment with.

 

So there’s you answer…and with any luck, I can develop this recipe a bit more when I can get my hands on some sample ingrediants and see how it stands up…