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Ku Klux Kolsch
Krisp & refreshing, slight green apple and pear aroma, smooth easy drinker that will quench your thirst.
| Brewer: | McKinney Bros. | Email: | - | |||||
| Beer: | Ku Klux Kolsch | Style: | Kölsch | |||||
| Type: | All grain | Size: | 10.0 gallons | |||||
| Color: |
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Bitterness: | 24 IBU | |||||
| OG: | 1.046 | FG: | 1.009 | |||||
| Alcohol: | 4.8% v/v (3.8% w/w) | |||||||
| Grain: | 17 lb. German Pilsner 1 lb. Flaked wheat |
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| Mash: | 68% efficiency | |||||||
| mash in 149 for 60 min. sparge at 170 | ||||||||
| Boil: | 60 minutes | SG 1.040 | 11.5 gallons | |||||
| Irish moss at 10 min. to go in the boil | ||||||||
| Hops: | 1.5 oz. Spalt (6.75% AA, 60 min.) .25 oz. Spalt (6.75% AA, 30 min.) .25 oz. Spalt (6.75% AA, 2 min.) |
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| Yeast: | WLP029 German Ale/ Kölsch Yeast From a small brewpub in Cologne, Germany, this yeast works great in Kölsch and Alt style beers. Good for light beers like blond and honey. Accentuates hop flavors, similar to WLP001. The slight sulfur produced during fermentation will disappear with age and leave a super clean, lager like ale. Attenuation: 72-78% Flocculation: Medium Optimum Fermentation Temperature: 65-69°F (18-21°C) Does not ferment well less than 62°F(17°C), unless during active fermentation. Alcohol Tolerance: Medium |
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| Log: | Lager at 38 for 2-3 weeks, if I can keep my hands off it! | |||||||
| Carbonation: | Keg & force Carb | |||||||
Recipe posted 07/16/10.
