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Mid-Winter Kölsch
From the research I've done, this should be an authentic Kölsch
(Plus a little flaked rice)
| Brewer: | Scott Holub | Email: | - | |||||
| Beer: | Mid-Winter Kölsch | Style: | Kölsch | |||||
| Type: | Partial mash | Size: | 5.5 gallons | |||||
| Color: |
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Bitterness: | 21 IBU | |||||
| OG: | 1.045 | FG: | 1.006 | |||||
| Alcohol: | 5.0% v/v (3.9% w/w) | |||||||
| Water: | Charcoal filtered | |||||||
| Grain: | 1 lb. American 6-row 3/4 lb. American Vienna 1/3 lb. American crystal 10L 1/2 lb. Flaked rice |
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| Mash: | 85% efficiency | |||||||
| 1 hr 45 min at 153-158°F, mash out at 170°F for 5 min | ||||||||
| Boil: | 60 minutes | SG 1.082 | 3 gallons | |||||
| 3 lb. Light malt extract 1.5 lb. Wheat extract |
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| 1 tsp Irish moss | ||||||||
| Hops: | 0.5 oz. Hallertauer (4.25% AA, 60 min.) 1.5 oz. Tettnanger (4.5% AA, 60 min.) 0.25 oz. Hallertauer (4.25% AA, 10 min.) 0.25 oz. Tettnanger (4.5% AA, 10 min.) 0.25 oz. Tettnanger (4.5% AA, 2 min.) |
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| Yeast: | Wyeast 2565 in a 2 cup starter | |||||||
| Log: | Brewed in Mid-winter so I have a cool room in my house to do the secondary fermentation (Wyeast 2565 optimum temp 56-64°F) 1 week primary in plastic (70°F) 3 week secondary in glass (one week at 60°F, two weeks at 45-50°F) 2 week in bottle (45-50°F) |
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| Carbonation: | 3/4 c. corn sugar | |||||||
Recipe posted 01/22/01.
