DMB Tropikolsch 0425 
All Grain Recipe
Submitted By: DesertMonks (Shared)
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| Brewer: Jose | |
| Batch Size: 165.00 gal | Style: Kölsch ( 6C) |
| Boil Size: 175.00 gal | Style Guide: BJCP 2008 |
| Color: 4.5 SRM | Equipment: 5/10BBL Micro Brewer Pro |
| Bitterness: 14.9 IBUs | Boil Time: 60 min |
| Est OG: 1.044 (11.0° P) | Mash Profile: BIAB, Light Body |
| Est FG: 1.006 SG (1.5° P) | Fermentation: Ale, Two Stage |
| ABV: 5.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 275 lbs |
Vienna Malt (Weyermann) (3.0 SRM) |
Grain |
1 |
| 25 lbs |
Dextrin (2.0 SRM) |
Grain |
2 |
| 7.00 oz |
Hallertau Magnum [14.0%] - Boil 60 min |
Hops |
3 |
| 1.0 pkgs |
SafAle German Ale (DCL/Fermentis #K-97) |
Yeast |
4 |
| 100.00 ml |
Clarity Ferm (White Labs) (Primary 7 days) |
Misc |
5 |
| 20.00 gal |
Fruit Blend (Secondary 4 days) |
Misc |
6 |
Notes
Tropikolsch 04/25
275lb Gambrinus Vienna
25lb Dextrin Malt
Hops
7oz Magnum (60min)
Volume mash water 210 gal
Adjusted with lactic acid ~200g
adjusted pH: range 5.2-5.5
Mash Temp 150F (154 at controller)
Mash time 60min
Mashout at 168F (172 at Controller) for 10 mins
Boil (set controller to 208F at 50% output)
60min: Add 8oz of Magnum
10min: Add 10 tablets of whirlfloc
0min: End of boil and start 10min Whirlpool, then transfer to FV (Start oxygen compressor at start of whirlpool)
Pitch Kolsch yeast + 100ml clarity ferm per 5 bbl
Start Fermentation at 62F
After Diacetyl Rest - Move temp to 55F and Pitch 2 boxes Mango + 1 box Pineapple + 1 box passionfruit purees
This Recipe Has Not Been Rated
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