The Long KSA Goodnight
All Grain Recipe
Submitted By: DiveHouseBrew (Shared)
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Brewer: Jordan Saiz | |
Batch Size: 5.50 gal | Style: Kölsch ( 5B) |
Boil Size: 6.09 gal | Style Guide: BJCP 2015 |
Color: 3.2 SRM | Equipment: Dive House All Grain |
Bitterness: 28.2 IBUs | Boil Time: 45 min |
Est OG: 1.047 (11.6° P) | Mash Profile: Single Infusion, Light Body, Batch Sparge |
Est FG: 1.009 SG (2.4° P) | Fermentation: Hybrid Yeast |
ABV: 4.9% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
8 lbs 8.00 oz |
Pilsner (Weyermann) (1.7 SRM) |
Grain |
1 |
1 lbs |
Wheat - White Malt (Briess) (2.3 SRM) |
Grain |
2 |
3.04 oz |
Acidulated (Weyermann) (1.8 SRM) |
Grain |
3 |
0.21 oz |
Cluster [8.2%] - First Wort |
Hops |
4 |
0.99 oz |
Huell Melon [4.5%] - Steep 80 min |
Hops |
5 |
0.99 oz |
Mandarina Bavaria [6.8%] - Steep 80 min |
Hops |
6 |
1.0 pkgs |
SafAle German Ale (DCL/Fermentis #K-97) |
Yeast |
7 |
0.99 oz |
Mandarina Bavaria [6.8%] - Dry Hop 2 days |
Hops |
8 |
0.49 oz |
Cluster [8.2%] - Dry Hop 2 days |
Hops |
9 |
Taste Notes
Really very nice and refreshing. Not as jammy as I wanted, and a hint of sulfur lingered until kegged for a week. Notes
Add 14g Huell & Mandarina at flameout for the full 80min. After 20 min chill to 174 F and add 7g each.
add 1.5g Gypsum, 0.6g CalCl, 0.4g Epsom Salts, 0.3ml Lactic Acid to the mash water
add 2.1g Gypsum, 0.8g CalCl, 0.5g Epsom Salts, 0.8ml Lactic Acid to sparge water
shooting for yellow dry water profile
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