139 Malty Matey's Kolsch

All Grain Recipe

Submitted By: Geoff (Shared)
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Brewer: Malty Matey
Batch Size: 5.02 galStyle: K├Âlsch ( 6C)
Boil Size: 8.02 galStyle Guide: BJCP 2008
Color: 3.7 SRMEquipment: Electric Urn (10 Gal/40 L) - BIAB
Bitterness: 25.5 IBUsBoil Time: 90 min
Est OG: 1.049 (12.1° P)Mash Profile: BIAB, Light Body
Est FG: 1.010 SG (2.6° P)Fermentation: Ale, Primary Straight to Keg
ABV: 5.1%Taste Rating: 45.0

Ingredients
Amount Name Type #
7 lbs 2.33 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 1
1 lbs 14.48 oz Vienna Malt (3.5 SRM) Grain 2
7.63 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3
1.27 oz Hallertauer [4.2%] - Boil 60 min Hops 4
0.63 oz Hallertauer [4.2%] - Boil 20 min Hops 5
0.41 Whirlfloc Tablet (Boil 15 min) Misc 6
0 pkgs German Ale (Wyeast Labs #1007) Yeast 7

Taste Notes

This recipe can produce very different beers depending on the mash and fermentaion temperatures used. For a very crisp, clean, lager-like beer, mash at 63 C or 145 F and keep active fermentation to 14 C or 57 F. For a more fruity kolsch mash at 65 C or 149 F and keep active fermentation to 17 C. Using Safale K97 or Fermentis US-05 are some other ways of changing the resulting beer. Source: Lloyd Powell

Notes

Bottled 22/1/13. 25 bottles. Brewed at high summer temps - approx 25 degrees.