Imperatoris Colonia Wiess

All Grain Recipe

Submitted By: aledawg (Shared)
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Brewer: Affenhaus Brauerei
Batch Size: 5.30 galStyle: Kölsch ( 6C)
Boil Size: 6.36 galStyle Guide: BJCP 2008
Color: 4.2 SRMEquipment: ANVIL Foundry 10.5 (5.5 gal batch) size - 1gal Sparge
Bitterness: 31.8 IBUsBoil Time: 60 min
Est OG: 1.067 (16.3° P)Mash Profile: Anvil Mash and Sparge Med Body - 5 Gal (scale as needed)
Est FG: 1.015 SG (3.9° P)Fermentation: Ale, Single Stage
ABV: 6.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
1.00 tbsp PH 5.2 Stabilizer (Mash 60 min) Misc 1
4.00 oz Rice Hulls (Briess) (0.0 SRM) Adjunct 2
8 lbs Pilsen Malt 2-Row (Briess) (1.0 SRM) Grain 3
5 lbs Vienna Malt (Weyermann) (3.0 SRM) Grain 4
8.00 oz Rye Malt (Weyermann) (3.0 SRM) Grain 5
8.00 oz Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 6
1.00 oz Hallertauer [4.8%] - Boil 60 min Hops 7
1.00 oz Hallertauer [4.8%] - Boil 30 min Hops 8
1.00 oz Hallertauer [4.8%] - Boil 10 min Hops 9
1.0 pkgs German Ale/Kolsch (White Labs #WLP029) Yeast 10

Notes

1/20/13: Steady fermentation in office @ 65F (70 internal to carboy) 1/27/13: SG @ 1.018, will let sit for another 5 days. Roused 2/1/13: SG @ 1.016. Roused and will check in 3 days. 2/2/13: SG @ 1.014. Will move to garage in 2 days 2/6/13: Roused and raised temp to see if I can get the last few points 2/8/13: SG @ 1.014. 2/10/13: Bottled 7 grolsch bottles, and kegged rest w/4oz priming sugar 3/6/13: Tasted with the The German Beer Council. Good reviews. Suggestion is to increase hoppiness to enhance the dryness - continuous hopping throughout the boil with East Goldings in very small quantities.

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