Kuytus
All Grain Recipe
Submitted By: supereinar (Shared)
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Brewer: Einar Mikkelsen | |
Batch Size: 5.50 gal | Style: American Amber Ale ( 6B) |
Boil Size: 11.06 gal | Style Guide: BJCP 1999 |
Color: 3.1 SRM | Equipment: Pot (18.5 Gal/70 L) - BIAB |
Bitterness: 33.9 IBUs | Boil Time: 120 min |
Est OG: 1.045 (11.3° P) | Mash Profile: Temperature Mash, 2 Step, Medium Body |
Est FG: 1.012 SG (3.0° P) | Fermentation: Hybrid (Kölsch) |
ABV: 4.4% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
4 lbs 7.96 oz |
Oats, Malted (Thomas Fawcett) (2.0 SRM) |
Grain |
1 |
2 lbs 3.98 oz |
Pale Malt (2 Row) Bel (3.0 SRM) |
Grain |
2 |
2 lbs 3.98 oz |
Wheat Malt, Bel (2.0 SRM) |
Grain |
3 |
2.01 oz |
Unmalted SPELT (2.5 SRM) |
Grain |
4 |
1.48 oz |
East Kent Goldings (EKG) [5.0%] - First Wort |
Hops |
5 |
0.99 oz |
East Kent Goldings (EKG) [5.0%] - Boil 10 min |
Hops |
6 |
1.0 pkgs |
Belgian Ardennes (Wyeast Labs #3522) |
Yeast |
7 |
1.0 pkgs |
German Ale/Kolsch (White Labs #WLP029) |
Yeast |
8 |
0.99 oz |
East Kent Goldings (EKG) [5.0%] - Dry Hop 3 days |
Hops |
9 |
Taste Notes
Note that a 70° F (21° C) fermentation temperature is called for here;
if using a Kölsch yeast, a lower temperature (65° F, 18° C) would be better.
Water should be moderately soft, carbon filtered, preferably reverse osmosis filtered, with 1–2 grams of calcium chloride per gallon to favor the maltiness of the brew.
This Recipe Has Not Been Rated