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Marzen Kolsch
This is wonderfull... even without lager yeast!
| Brewer: | William Solomon | Email: | wsolomo1@nycap.rr.com | |||||
| Beer: | Marzen Kolsch | Style: | Märzen/Oktoberfest | |||||
| Type: | Partial mash | Size: | 5.6 gallons | |||||
| Color: |
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Bitterness: | 25 IBU | |||||
| OG: | 1.048 | FG: | 1.010 | |||||
| Alcohol: | 4.9% v/v (3.8% w/w) | |||||||
| Water: | Carbon Filter | |||||||
| Grain: | 2.5 lb. German Munich 6 oz. American crystal 40L 4 oz. Dextrine malt (Cara-Pils) 4 oz. Belgian Special B |
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| Mash: | 45% efficiency | |||||||
| Mash grains in 1 gallon at 152 for 1 hour Sparge with 1.5 gallon of 175 F |
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| Boil: | 60 minutes | SG 1.076 | 3.5 gallons | |||||
| 3.3 lb. Light malt extract 2 lb. Amber dry malt extract |
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| 1 tsp irish moss at 20 minutes Put last hops (tettenanger plugs) in bag and leave in to dry hop. |
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| Hops: | 2 oz. Hallertauer (4.5% AA, 60 min.) .5 oz. Willamette (5% AA, 15 min.) .5 oz. Tettnanger (aroma) |
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| Yeast: | Repitched Kolsch yeast(white labs) | |||||||
| Log: | Gravity was low, but it turned out good. Fermented quickly(done in 3 days)at 66F. Added isinglass when racking to secondary(after 5 days). Condition 10 days at room temp. Lager 4 weeks at 38F. |
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| Carbonation: | 2.6 volumes | Corn Sugar: 4.77 oz. for 5.2 gallons @ 66°F | ||||||
| Tasting: | After aging, this is an astounding beer. Many experienced tasters did not believe I had fermented with ale an yeast. The real improvement came from the 4 weeks lagering in the refrigerator. |
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Recipe posted 07/02/99.
