Sat, 2009-06-20 15:34
| Summer Kolsch |
| Recipe | Summer Kolsch | Style | Kolsch | |||
| Brewer | pldr | Batch | 5.00 gal | |||
| All Grain |
Recipe Characteristics
| Recipe Gravity | 1.053 OG | Estimated FG | 1.013 FG | |||
| Recipe Bitterness | 28 IBU | Alcohol by Volume | 5.1% | |||
| Recipe Color | 4° SRM | Alcohol by Weight | 4.0% |
Ingredients
| Quantity | Grain | Type | Use | |||||
| 0.50 lb | CaraPils | Grain | Mashed | |||||
| 0.50 lb | German Munich | Grain | Mashed | |||||
| 9.00 lb | German pilsener | Grain | Mashed | |||||
| Quantity | Hop | Type | Time | |||||
| 1.00 oz | Kent Golding | Pellet | 5 minutes | |||||
| 1.00 oz | Saaz | Pellet | 20 minutes | |||||
| 2.00 oz | Hallertauer | Pellet | 60 minutes | |||||
| Quantity | Misc | Notes | ||||||
| 1.00 unit | German Ale yeast | Yeast | WL German Ale/Kolsch | |||||
Recipe Notes
Light Organic Munich, 0.5 lbs
German Organic Pilsner 9 lbs
Used a total of 26 liters of water, 10 for mashing, 16 for sparging. Was able to use a single 5 gallon brew pot for the mash. The boil turned out to be too strong and about 1 gallon was lost reducing the wort down to a little over 4 gallons.
The schedule was:
Heat 10 liters to 170 F,
Add milled grains, temp drops to 160 F
After 5 minutes add another 3 liters, temp drops to 155 F
At 30 minutes into the mash, start heat on high for the 16 liters of sparge water.
After 50 minutes the mash is at 145 F.
Begin mash-out at full heat.
After 60 minutes the sparge water is at 170 F and so is the mash.
Full zapap with 8 liters of sparge water.
Pour in the mash.
Sparge slowly fulling two 5 gallon brew pots about half full.
Fill 6.5 gallon carboy with sanitizer.
Start the boil.
Add 2 oz of Hallertauer.
At 40 minutes in add 1 oz Saaz.
At 55 minutes in add 1 oz of Kent Goldings.
Transfer the non-hopped wort to the hopped brewpot.
Remove from heat and chill for 5 minutes with chiller.
Rinse carboy and fill with wort.
Shake a lot.
Check gravity at 1.050.
Pitch yeast and add airlock.
