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All Grain Recipe

Submitted By: pjbraybrook (Shared)
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Brewer: PJB
Batch Size: 11.00 galStyle: Kölsch ( 6C)
Boil Size: 14.28 galStyle Guide: BJCP 2008
Color: 24.0 SRMEquipment: Lanterne Rouge
Bitterness: 23.1 IBUsBoil Time: 90 min
Est OG: 1.047 (11.6° P)Mash Profile: Temperature Mash, 1 Step, Light Body
Est FG: 1.008 SG (2.0° P)Fermentation: Ale, Two Stage
ABV: 5.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
10 lbs 14.73 oz Pilsner, Malt Craft Export (Joe White) (1.6 SRM) Grain 1
1 lbs 13.12 oz Cara-Pils/Dextrine (2.0 SRM) Grain 2
1 lbs 13.12 oz Munich II (Weyermann) (11.2 SRM) Grain 3
1 lbs 13.09 oz Caramunich III (Weyermann) (71.0 SRM) Grain 4
1 lbs 3.41 oz Munich I (Weyermann) (7.1 SRM) Grain 5
14.11 oz Carafa Special III (Weyermann) (470.0 SRM) Grain 6
2.12 oz Chocolate Malt (450.0 SRM) Grain 7
2.29 oz Saaz [3.8%] - Boil 90 min Hops 8
0.71 oz Hallertauer [4.8%] - Boil 20 min Hops 9
0.63 oz Hallertauer [4.8%] - Boil 10 min Hops 10
0.53 oz Hallertauer Hersbrucker [4.0%] - Boil 1 min Hops 11
1.0 pkgs German Ale (Wyeast Labs #1007) Yeast 12
1.0 pkgs German Ale (Wyeast Labs #1007) Yeast 13

Notes

We wanted to make a split batch using German Ale Yeast in one half and Saflager in the other, so the only difference between the two batches would be the yeast (and their fermentation schedules). We decided on the styles Schwarzbier 4C and Koelsch 6C - the same OG, IBU and ABV work for both, although of course the colour is off the scale for a Koelsh. Obscurely, if you enter just "sch" into the search box for styles these are the only two that come up - hence the name! We've ended up going with 2 smack packs of Wyeast 1007 German Ale Yeast for the Black Koelsch version. For the Schwarzbier Paul chose Saflager s-189 dry yeast by Fermentis ( 2 x 11.5g sachets).

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