AKA#134 Kölsch (v23)

All Grain Recipe

Submitted By: aka-on-tap (Shared)
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Brewer: AKA
Batch Size: 5.28 galStyle: Kölsch ( 6C)
Boil Size: 8.04 galStyle Guide: BJCP 2008
Color: 3.0 SRMEquipment: -SHERMAN Mk VII
Bitterness: 26.5 IBUsBoil Time: 90 min
Est OG: 1.047 (11.8° P)Mash Profile: RIMS-HERMS Single Temp, Medium Body AKA#1
Est FG: 1.009 SG (2.3° P)Fermentation: Koelsch (WYEAST) profile
ABV: 5.1%Taste Rating: 40.0

Ingredients
Amount Name Type #
9.25 gal RO Water Water 1
1.06 gal +PERTH CARBON FILTERED: 20L in HLT Water 2
70.00 ml Phosphoric Acid 5% AKA#1 (Mash 60 min) Misc 3
4.00 g Epsom Salt (MgSO4) (Mash 60 min) Misc 4
3.50 g Calcium Chloride (Mash 60 min) Misc 5
7 lbs 14.99 oz Pilsner (Weyermann) (1.7 SRM) Grain 6
14.11 oz Vienna Malt (Weyermann) (3.0 SRM) Grain 7
0.88 oz Hallertauer Mittelfrueh [4.0%] - First Wort Hops 8
1.55 oz Hallertauer Mittelfrueh [4.0%] - Boil 5 min Hops 9
2.0 pkgs Kölm Kölsch Style Ale Yeast (Lallemand #-) Yeast 10

Taste Notes

AIM: to get pH right in the HLT using Phosphoric, not Acid malt in the MT. Add back a little Vienna. Stick w Lallemand Kolsch yeast.

Notes

15L RO water 21L filtered. Phosphoric in HLT. Mittelfruh FWH & 5 min. 20 minute whirlpool. NO CHILL Pitch temp = 13 ? 2 x Lallemand dry Kölsch yeast, sprinkled

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