<_MOD_>1969-12-31Recipes737201231<_XName>Recipes16<_MOD_>2013-01-17Hofbrau tetRick1992-02-01640640000000 <_MOD_>2011-06-08 Pot and Cooler ( 5 Gal/19 L) - All Grain 640.0000000 64.0000000 1 0.3000000 32.0000000 0 1 834.5600000000001 60.0000000 9.0000000 1 69.1200000 96.0000000 4.0000000 0.0000000 640.0000000 51.2000000 0.0000000 72.0000000 100.0000000 Popular all grain setup. 5 Gallon cooler as mash tun with false bottom, and 7-9 gallon brewpot capable of boiling at least 6 gallons of wort without spilling over. Primarily used for single infusion mashes. <_MOD_>2015-05-12 Kölsch Pale Bitter European Beer BJCP 2015 2 5 0 1.0440000 1.0500000 1.0070000 1.0110000 18.0000000 30.0000000 2.4000000 3.1000000 3.5000000 5.0000000 4.4000000 5.2000000 A clean, crisp, delicately-balanced beer usually with a very subtle fruit and hop character. Subdued maltiness throughout leads into a pleasantly well-attenuated and refreshing finish. Freshness makes a huge difference with this beer, as the delicate character can fade quickly with age. Brilliant clarity is characteristic. History: Cologne, Germany (Köln) has a top-fermenting brewing tradition since the Middle Ages, but developed the beer now known as Kölsch in the late 1800s to combat encroaching bottom-fermented pale lagers. Kölsch is an appellation protected by the Kölsch Konvention (1986), and is restricted to the 20 or so breweries in and around Köln. The Konvention simply defines the beer as a “light, highly attenuated, hop-accentuated, clear, top-fermenting Vollbier.” Style Comparison: To the untrained taster, easily mistaken for a cream ale or somewhat subtle Pils. Aroma: Low to very low malt aroma, with a grainy-sweet character. A pleasant, subtle fruit aroma from fermentation (apple, cherry or pear) is acceptable, but not always present. A low floral, spicy or herbal hop aroma is optional but not out of style. Some yeast strains may give a slight winy or sulfury character (this characteristic is also optional, but not a fault). Overall, the intensity of aromatics is fairly subtle but generally balanced, clean, and fresh. Appearance: Very pale gold to light gold. Very clear (authentic commercial versions are filtered to a brilliant clarity). Has a delicate white head that may not persist. Flavor: Soft, rounded palate comprised of a delicate flavor balance between soft yet attenuated malt, an almost imperceptible fruity sweetness from fermentation, and a medium-low to medium bitterness with a delicate dryness and slight crispness in the finish (but no harsh aftertaste). The malt tends to be grainy-sweet, possibly with a very light bready or honey quality. The hop flavor is variable, and can range from low to moderately-high; most are medium-low to medium intensity and have a floral, spicy, or herbal character. May have a malty-sweet impression at the start, but this is not required. No noticeable residual sweetness. May have a slightly winy, minerally, or sulfury accent that accentuates the dryness and flavor balance. A slight wheat taste is rare but not a fault. Otherwise, very clean. Mouthfeel: Medium-light to medium body (most are medium-light). Medium to medium-high carbonation. Smooth and generally crisp and well-attenuated. Comments: Characterized in Germany as a top-fermented, lagered beer. Each Köln brewery produces a beer of different character, and each interprets the Kölsch Konvention slightly differently. Allow for a range of variation within the style when judging. Note that drier versions may seem hoppier or more bitter than the IBU specifications might suggest. Due to its delicate flavor profile, Kölsch tends to have a relatively short shelf-life; older examples and imports can easily show some oxidation defects. Served in Köln in a tall, narrow 200ml glass called a Stange. Traditional German hops (Hallertau, Tettnang, Spalt or Hersbrucker). German Pils or pale malt. Attenuative, clean ale yeast. Up to 20% wheat malt may be used, but this is quite rare in authentic versions. Current commercial practice is to ferment warm, cold condition for a short period of time, and serve young. Früh Kölsch, Gaffel Kölsch, Mühlen Kölsch, Reissdorf Kölsch, Sion Kölsch, Sünner Kölsch http://www.bjcp.org <_MOD_>2013-01-17 Single Infusion, Medium Body, No Mash Out 144 72.0000000 212.0000000 72.0000000 5.4000000 168 0 100.0000000 0 0 1 0 640.0000000 0 Simple single infusion mash for use with most modern well modified grains (about 95% of the time). <_MOD_>2013-01-17 steps 7432 1 7149 1 <_XName>steps 16 <_MOD_>2013-01-17 Mash In 0 360 152.0000000 60.0000000 2.0000000 0 0.3 0 72 0 0 72 0 144 163.6567173336147 0 <_TExpanded>1 0 0 64 0.3 <_MOD_>1969-12-31 Malt 0 0 0.0000000 16.0000000 3.0000000 75.0000000 0.0000000 0.0000000 0 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 60.0000000 1.5000000 <_MOD_>2011-04-25 Keg 39 1 Forced Carbonation 100.0 Keg with forced carbonation which is the method used by most home brewers with kegs <_MOD_>2011-06-06 Ale, Single Stage 67.0000000 67.0000000 65.0000000 65.0000000 65.0000000 65.0000000 65.0000000 65.0000000 1 14.0000000 10.0000000 7.0000000 30.0000000 0 A simple single stage fermentation, often used by extract brewers or for classic ales. <_MOD_>2013-01-17 Ingredients 7405 1 7182 0 <_XName>Ingredients 16 <_MOD_>2003-06-26 Pilsner (BestMalz) (1.5 SRM) Belgium 0 1 0.0000000 128 2 79 0 88.88888888888889 2 1.5 4 105 10.5 0 0 1 100 Belgian base malt for Continental lagers 60 0.0800000 Pilsner Liquid Extract 0 <_MOD_>2003-02-20 Vienna Malt Germany 0 1 0.0000000 16 3.5000000 78.0000000 0 11.11111111111111 3 1.5000000 4.0000000 50.0000000 11.0000000 0.0000000 0 1 90.0000000 Kiln dried malt darker than Pale Malt, but not as dark as Munich Malt Imparts a golden to orange color to the beer. 60 0.0800000 Pale Liquid Extract 0 <_MOD_>2003-02-22 Tettnang Germany 1 0 4.5 3.5000000 50 0.0000000 1 40.0000000 60 0 Used for: German ales, lagers and wheat beer Aroma: Noble, mild, fine, slightly spicy Substitutes: Saaz, Spalt Examples: Sam Adams Octoberfest, Anderson Valley ESB 15.998589422388724 4 0 1 1.0000000 <_MOD_>2003-02-22 Tettnang Germany 1 0 4.5 3.5000000 50 0.0000000 1 40.0000000 5 0 Used for: German ales, lagers and wheat beer Aroma: Noble, mild, fine, slightly spicy Substitutes: Saaz, Spalt Examples: Sam Adams Octoberfest, Anderson Valley ESB 3.1893869090478355 5 0 1 1.0000000 <_MOD_>2013-01-27 Deiter 0 0 0 0.0000000 1 0.0000000 7.0000000 6 1 2013-01-27 200 68 76 64 69 0 0 0 5 2013-01-27 <_MOD_>2003-04-12 Portland OR 640 1 6.7000000 2.0000000 1.0000000 2.0000000 0.0000000 2.0000000 9.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 640.0000000 Portland - very close to distilled water. Good for Pilsners. 1 <_TExpanded>12001.0461.011.0181.0118961.0530Tastes like hofbrau house lager2.35.26.01.0130155.000000001.00.00000000640.0000000640.000000072.000000020.000000010.00000001.05000000<_TExpanded>1