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Murrietaweiser
This batch started out as a traditional kolsch, but the grain bill was shorted by 9 pounds of 2 row for a 12 gallon batch. Concequently, this became a rapid calculation for a five galon batch with this recipe as a result.
| Brewer: | Donald Park | Email: | - | |||||
| Beer: | Murrietaweiser | Style: | Kölsch | |||||
| Type: | All grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 31 IBU | |||||
| OG: | 1.042 | FG: | 1.006 | |||||
| Alcohol: | 4.7% v/v (3.7% w/w) | |||||||
| Water: | City of Murrieta municipal water boiled for 15 monutes to remove residual chlorine. | |||||||
| Grain: | 1 lb. German Pilsner 2 lb. Wheat malt 3 lb. German Munich .5 lb. DeWolf Cosyns |
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| Mash: | 87% efficiency | |||||||
| Mash - 153°/60" | ||||||||
| Boil: | 60 minutes | SG 1.035 | 6 gallons | |||||
| 1 TBSP Irish Moss at 15" remaining in boil. | ||||||||
| Hops: | 1 oz. Hallertauer (4.25% AA, 45 min.) 1 oz. Saaz (3.75% AA, 30 min.) 1 oz. Saaz (3.75% AA, 15 min.) |
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| Yeast: | White Labs German Kolsch prepared 72 hours in advance in 2-900 ml starter flasks at 70°F. This was intended for a 11 gal batch, but both were pitched into the resulting 5.5 gallon batch, due to the grain shortage mentioned above. | |||||||
| Log: | Brewed on 3/30/01 at 8:30 pm with the help of several Canadians and neighbors. | |||||||
| Carbonation: | 2.5 volumes | Keg: 14.9 psi @ 45°F | ||||||
Recipe posted 05/12/01.
