Imperatoris Colonia Wiess 
All Grain Recipe
Submitted By: aledawg (Shared)
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| Brewer: Affenhaus Brauerei | |
| Batch Size: 5.30 gal | Style: Kölsch ( 6C) |
| Boil Size: 6.36 gal | Style Guide: BJCP 2008 |
| Color: 4.2 SRM | Equipment: ANVIL Foundry 10.5 (5.5 gal batch) size - 1gal Sparge |
| Bitterness: 31.8 IBUs | Boil 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.This Recipe Has Not Been Rated
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