South Side Kölsch 
All Grain Recipe
Submitted By: RottynDawg (Shared)
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| Brewer: Kelly | |
| Batch Size: 5.50 gal | Style: Kölsch (6C) |
| Boil Size: 7.22 gal | Style Guide: BJCP 2008 |
| Color: 3.1 SRM | Equipment: Kelly's Homebrewing Gear - All Grain |
| Bitterness: 34.0 IBUs | Boil Time: 90 min |
| Est OG: 1.047 (11.7° P) | Mash Profile: Single Infusion, Light Body, Batch Sparge |
| Est FG: 1.009 SG (2.2° P) | Fermentation: Ale, Two Stage |
| ABV: 5.1% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1.00 tsp |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
1 |
| 7 lbs |
BEST Heidelberg Malt (1.6 SRM) |
Grain |
2 |
| 2 lbs 8.00 oz |
Wheat Malt, Ger (2.0 SRM) |
Grain |
3 |
| 1.00 oz |
Perle [8.0%] - Boil 60 min |
Hops |
4 |
| 0.50 oz |
Tettnang [4.5%] - Boil 15 min |
Hops |
5 |
| 1.00 tsp |
Irish Moss (Boil 15 min) |
Misc |
6 |
| 0.50 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
7 |
| 0.50 oz |
Tettnang [4.5%] - Boil 5 min |
Hops |
8 |
| 1.0 pkgs |
German Ale/Kolsch (White Labs #WLP029) |
Yeast |
9 |
Notes
Ferment for 10 days at 68 degrees, crash cool to 39 for 4 days or longer, then rack to keg.
Aerated with xx secs. of O2.
Pitched yeast @ x:xx PM on xx/xx/20xx, xx°.
Kegged @ x:xx PM on xx/xx/20xx, xx°.
Mash In = xxx°
20 min. = xxx°
40 min. = xxx°
60 min. = xxx°
Batch Top Off of xx G @ xxx° = xxx°
Mash Out at xxx°(+15° - +20° is the perfect range to hit 168° MO)This Recipe Has Not Been Rated
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