#22 kolsch style ale
All Grain Recipe
Submitted By: lazynoodle (Shared)
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Batch Size: 5.50 gal | Style: Kölsch ( 5B) |
Boil Size: 7.76 gal | Style Guide: BJCP 2015 |
Color: 4.2 SRM | Equipment: BIAB - Roland |
Bitterness: 23.3 IBUs | Boil Time: 60 min |
Est OG: 1.061 (14.9° P) | Mash Profile: BIAB, Light Body |
Est FG: 1.011 SG (2.8° P) | Fermentation: Ale, Two Stage |
ABV: 6.6% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
8.71 gal |
R/O water |
Water |
1 |
3.58 g |
Calcium Chloride (Mash 60 min) |
Misc |
2 |
2.87 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
3 |
2.25 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
4 |
0.41 g |
Salt (Mash 60 min) |
Misc |
5 |
10 lbs |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
6 |
1 lbs |
Acid Malt (3.0 SRM) |
Grain |
7 |
1 lbs |
Vienna Malt (Weyermann) (3.0 SRM) |
Grain |
8 |
1 lbs |
White Wheat Malt (2.4 SRM) |
Grain |
9 |
2.00 oz |
Spalter [3.8%] - Boil 60 min |
Hops |
10 |
0.50 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
11 |
1.0 pkgs |
Dieter (Imperial Yeast #G03) |
Yeast |
12 |
Notes
6/9 brew day Ferm chamber set to 63
6/14 - FG reached 1.010. upping temp to 66 and shaking the fermenter for D rest.
6/16 - dropped temp to 35 for cold crash
6/18 - kegged, carb stone at 24psi for 3 hours then dropped to 14 psi.
7/10 - 3 week lager done
Notes for next time: remove the wheat, use lactic acid instead of acid malt This Recipe Has Not Been Rated