#122 Birthday Kolsch Olde #45

OG 1.040 FG 1.002
Mashed in Gott/Rubbermaid Cooler
Boiled on ~100,000 BTU Cajun Cooker - Full Rolling Boil.
Primary & Secondary in glass. Lager under pressure in stainless
(corny keg).

Brewer:	Olde Phenomian		Email:	-
Beer:	#122 Birthday Kolsch Olde #45		Style:	Kolsch
Type:	All grain		Size:	5 gallons
Color:	3 HCU (~3 SRM)		Bitterness:	15 IBU
OG:	1.046		FG:	1.002
Alcohol:	5.6% v/v (4.4% w/w)
Water:	My water is relatively soft... Acified sparge water with lactic acid 88% to achieve 5.2 pH.
Grain:	7 lb. DeWolfe-Cro Pilsen Malt 2-row 1 lb. Ireks Wheat Malt (Fine Crush)
Mash:	78% efficiency
	Mash in at 118°F using 10.5 Qts of 130°F soft water. Hold 30 min. Add 1 Qt. Boiling water to raise temp to 122°F hold 10 min. Add 4 Qts boiling water to raise temp to 149°F hold 60 min. Sparge with 16 Qts 172°F water until 6.5 Gal volume is attained.
Boil:	90 minutes	SG 1.035	6.5 gallons
	@ 30 min added 1/4 tsp Licorice Extract Powder (an equivalent would a 1" pc of Brewer's licorice stick) @ 10 min add 1/2 tsp Irish Moss Powder that had been pre-softened in 1 cup cold water for 10 min.
Hops:	.5 oz. Germ Tettnanger (4.4% AA, 60 min.) .5 oz. Germ Spalt Spalter (2.4% AA, 30 min.) .5 oz. Czech Saaz (aroma)
Yeast:	Mixed separate cultures (from slants) of Yeast Culture Kit Co.'s # A37 Altbier with A04 German Ale yeast. Pitched combined starter of 1/2 cup slurry into carboy at counterflow (64°F). Rack to primary after cold break ~6 hours after chilling.
Log:	Break: @6 hours; Primary: 5 days @ 68°F; Secondary: 22 days @ 60°F; Lager/Condition: 6 weeks @ 40-45°F (under 20 PSI CO2).
Carbonation:	Force carbonate for 2.2 Vol CO2 to be served at 45-50°F
Tasting:	Very good summer brew... Very light on the tongue... Might have added more saaz at the end though.

Recipe posted 01/25/98.