 |
 |
 |
 |
 |
 |
 |
Krazyklown Kölsch
| Brewer: | J. Horst Adams | Email: | krazyklown@yahoo.com | |||||
| Beer: | Krazyklown Kölsch | Style: | Kölsch | |||||
| Type: | All grain | Size: | 5 gallons | |||||
| Color: |
|
Bitterness: | 30 IBU | |||||
| OG: | 1.053 | FG: | 1.010 | |||||
| Alcohol: | 5.6% v/v (4.4% w/w) | |||||||
| Water: | Plain old Phoenix, Arizona tap water -- boiled then siphoned off of any precipitates. |
|||||||
| Grain: | 8 lb. German Pilsner 1 lb. Wheat malt 1 lb. German Munich |
|||||||
| Mash: | 70% efficiency | |||||||
| Mash-in at 125°F and hold for 30 min. Raised slowly to 153°F and hold for 90 min. Sparged to collect 7 gallons. |
||||||||
| Boil: | 60 minutes | SG 1.038 | 7 gallons | |||||
| Hops: | 1 oz. Hallertauer (4.25% AA, 60 min.) 1 oz. Tettnanger (4.5% AA, 30 min.) 1 oz. Hallertauer (aroma) 1 oz. Tettnanger (aroma) |
|||||||
| Yeast: | 1.007 Wyeast (no starter) pitched at 75°F. | |||||||
| Log: | Primary for 7 days at 65-70°F. Secondary for 7 days at 65-70°F. Bottled with 3/4 cup corn sugar and lagered at 40°F for 4 weeks. |
|||||||
Recipe posted 08/29/00.
