25 - Kölsch
All Grain Recipe
Submitted By: Pinchart (Shared)
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Brewer: Patrick | |
Batch Size: 5.28 gal | Style: Kölsch ( 5B) |
Boil Size: 6.71 gal | Style Guide: BJCP 2015 |
Color: 3.8 SRM | Equipment: Brew Monk |
Bitterness: 29.7 IBUs | Boil Time: 60 min |
Est OG: 1.056 (13.7° P) | Mash Profile: Double Infusion, Medium Body |
Est FG: 1.008 SG (2.0° P) | Fermentation: Ale, Two Stage |
ABV: 6.3% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
8.56 gal |
Wavre |
Water |
1 |
9 lbs 14.73 oz |
Pilsner (2 Rangs) BE (2.0 SRM) |
Grain |
2 |
8.82 oz |
Barley, Flaked (1.7 SRM) |
Grain |
3 |
8.82 oz |
Wheat, Flaked (2.0 SRM) |
Grain |
4 |
12.35 oz |
Sucre, Table (saccharose) [Boil] (1.0 SRM) |
Sugar |
5 |
1.76 oz |
Tettnang [4.5%] - Boil 60 min |
Hops |
6 |
10.00 g |
Irish Moss (Boil 10 min) |
Misc |
7 |
1.76 oz |
Tettnang [4.5%] - Steep 10 min |
Hops |
8 |
1.0 pkgs |
German Ale/Kolsch (White Labs #WLP029) |
Yeast |
9 |
20.00 g |
Nutriments (Primary 3 days) |
Misc |
10 |
Notes
Fermentation secondaire : 16° C pendant un mois.
L’eau doit être douce. Ajouter la veille une tablette de métabisulfite.
Ebullition 90 minutes pour supprimer DMS.
25/4
Starter
27/4
26 l eau + 3 gr métabisulfite + 50 gr Tettnang en fleurs ébu 60 mn + 50 gr Tettnang en fleurs whirlpool
Brassage
Obtenu 21,5 l à 1040 (au lieu de 1042) + 2l du starter
28/4
Ajouté 350 gr de sucre fondu dans 350 cc d’eau bouillie
1/5 D=1010
5/5 D=1006
26/5
Mise en bouteille
Ajout levure F-2
120 gr de sucre dans 200 ml eau bouillie
21,5 l.This Recipe Has Not Been Rated