Nutz!

Beer with Grape Nuts. Ignore the 2.25 lbs of Amber LME. This is only included to approximate the fermentible contribution of 3 lbs. of Post Grape Nuts breakfast cereal in the mash.

Brewer:	Gary		Email:	-
URL:	http://schlemazlbrews.blogspot.com
Beer:	Nutz!		Style:	Kölsch
Type:	All grain		Size:	5 gallons
Color:	22 HCU (~12 SRM)		Bitterness:	28 IBU
OG:	1.054		FG:	1.010
Alcohol:	5.7% v/v (4.5% w/w)
Water:	1/2 campden tab in 4.5 gallons of mash water 1/2 campden tab in 4.25 gallons of sparge water
Grain:	8 lb. American 2-row 8.25 oz. American crystal 60L 1 oz. British black patent
Mash:	60% efficiency
	Mash @ 150°F for 60 min by combining grain bill @ 65° with 4.5 gallons of 163°F mash water. 1/2 lb of rice hulls added to the mash--just in case
Boil:	60 minutes	SG 1.039	7 gallons
	2.25 lb. Amber malt extract
	Irish Moss 1/4 tsp. 15 min.
Hops:	1.5 oz. Tettnanger (4.5% AA, 45 min.) .5 oz. Tettnanger (4.5% AA, 15 min.)
Yeast:	I pitched this onto the Wyeast 1335 British Ale II yeast cake of my recently brewed Surly Furious Clone from Northern Brewer. It would also be worth trying Wyeast 2565 Kolsch yeast.
Log:	Brew date 10/30/2012. Ferment at 60F for 2 weeks or so. Raise to room temp (68ish) for 4 days. Drop to 33F for a month of lagering (optional).

Recipe posted 10/30/12.