#56 Kolsch

All Grain Recipe

Submitted By: HarandN (Shared)
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Brewer: Harald
Batch Size: 11.36 galStyle: Kölsch ( 6C)
Boil Size: 14.77 galStyle Guide: BJCP 2008
Color: 3.7 SRMEquipment: Pot and Cooler (20 Gal/75.6 L) - All Grain
Bitterness: 28.6 IBUsBoil Time: 90 min
Est OG: 1.050 (12.4° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.010 SG (2.6° P)Fermentation: Ale, Single Stage
ABV: 5.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
19 lbs 2.88 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 1
10.58 oz Munich Malt - 10L (10.0 SRM) Grain 2
10.58 oz Wheat Malt, Bel (2.0 SRM) Grain 3
3.53 oz Tettnang [3.5%] - Boil 60 min Hops 4
0.71 oz Hersbrucker [2.0%] - Boil 60 min Hops 5
0.71 oz Perle [5.1%] - Boil 60 min Hops 6
1.0 pkgs SafAle German Ale (DCL/Fermentis #K-97) Yeast 7
1.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 8

Notes

Oppskrift: Endret litt på malt da jeg manglet 0,3 kg. Pilsner. Erstattet med 0,3 kg Hvete. Mesking: Byttet om på volumer. Brukt 40 liter i mesk, og skyllet ut med 27 liter. Mesket 1,5 time. Fikk ikke opp temperatur, og lå på 63 gr.C. Tiltak ikke gjenomført: Skulle øket temp og mesket en periode på 64,4. Gjær: Hadde ikke WLP029. Splittet bach: - 20 L med en pkg Safbrew US-05 Amerikansk ale gjær - 20L med en pkg Safbrew K-97 German Ale This reciepe is from the book: Brewing Classic Style. 3,1L/kg1.25 mash thickness. Single infusion mash at 64,4 for 60 mins. Mashout to 75,6 C. 60-90 min fly sparge. Collect 15,1 gallons in the boil kettle. Boil for 90 minutes. Lid on at flameout with 1 minute hops, start chilling immediately. Cool wort to 10C and aerate well. Fermantation: Use 2 x 20 grams of properly rehydrated dry east, or 2x 4 liquid yeast packagees. Ferment at 10C. Yeast: Fermentis Saflager S-23, 2x2 pkg. Alternatives: White Labs WLP-830 German Lager, Wyeast 2124 Bohemian Lager You'll need to use 2X 4 packs/vials or make an appropriate starter.

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