Lloyd's Krispy Kolsch 
All Grain Recipe
Submitted By: damienkelly87 (Shared)
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| Brewer: BIABrewer.info | |
| Batch Size: 5.02 gal | Style: Kölsch ( 6C) |
| Boil Size: 8.01 gal | Style Guide: BJCP 2008 |
| Color: 3.7 SRM | Equipment: Electric Urn (10 Gal/40 L) - BIAB |
| Bitterness: 27.0 IBUs | Boil Time: 90 min |
| Est OG: 1.049 (12.1° P) | Mash Profile: BIAB, Light Body |
| Est FG: 1.010 SG (2.5° 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 |
| 1.17 oz |
Hallertauer [4.8%] - Boil 60 min |
Hops |
4 |
| 0.59 oz |
Hallertauer [4.8%] - Boil 20 min |
Hops |
5 |
| 0.41 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
6 |
| 0.8 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 PowellThis Recipe Has Not Been Rated
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