Kölsch nr 2 
All Grain Recipe
Submitted By: grubbebrygg (Shared)
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| Brewer: Grubbe Brygg | |
| Batch Size: 33.02 gal | Style: Kölsch ( 6C) |
| Boil Size: 37.14 gal | Style Guide: BJCP 2008 |
| Color: 4.6 SRM | Equipment: Electric Urn (10 Gal/40 L) - BIAB |
| Bitterness: 20.8 IBUs | Boil Time: 90 min |
| Est OG: 1.052 (12.9° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.012 SG (3.2° P) | Fermentation: Ale, Two Stage |
| ABV: 5.2% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 34 lbs 10.46 oz |
Pilsner (2 Row) Ger (Weyermann) (2.0 SRM) |
Grain |
1 |
| 27 lbs 0.69 oz |
Vienna Malt (3.5 SRM) |
Grain |
2 |
| 4 lbs 15.88 oz |
White Wheat Malt (2.4 SRM) |
Grain |
3 |
| 7.32 oz |
Hallertauer Mittelfrueh [4.0%] - Boil 60 min |
Hops |
4 |
| 1.83 oz |
Hallertauer Mittelfrueh [4.0%] - Boil 20 min |
Hops |
5 |
| 4.58 oz |
Saaz [3.2%] - Boil 5 min |
Hops |
6 |
Notes
05:30 Mash in w/.3.5 gal 166F water. Stab. 149F. Added 2 qts boiling water to raise to 151F.
07:00 End Mash.
07:05 Start sparage. End 7:57
08:15 Start boil, Add .5 oz Tet. Hops 5.9 Alpha
08:45 Add .5 oz Tet. Hops 5.9 Alpha
09:00 Add Irish Moss, Yeast Nutrient, Add .5 oz Tet. Hops 5.9 Alpha
09:10 Add .5 oz Saaz Hops 3.4 Alpha
09:15 End boil. Start counterflow cool
7/03 Pitched 2112 Wyeast Cal. Common yeast harvested from Green Dragon Kolsch. Moved under house at 64F
7/25 SG 1.013. Racked to 2nd. Moved to wine cellar 56F Nice clean flavor, light ester in aroma and flavor. Dry finish.
8/13 Racked to keg. Placed in fridge @ 40FThis Recipe Has Not Been Rated
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