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#40 Blizzard Beer
Made during a blizzard in 1995.
| Brewer: | Olde Phenomian | Email: | wortsbrewing@cyberportal.net | |||||
| Beer: | #40 Blizzard Beer | Style: | Kölsch | |||||
| Type: | Partial mash | Size: | 5.25 gallons | |||||
| Color: |
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Bitterness: | 33 IBU | |||||
| OG: | 1.040 | FG: | 1.006 | |||||
| Alcohol: | 4.4% v/v (3.5% w/w) | |||||||
| Water: | Soft water. Mash water treated with 1 tbsp water crystals. | |||||||
| Grain: | 4 oz. Wheat malt (fine crush) 1 lb. American Vienna 4 oz. Belgian aromatic |
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| Mash: | 70% efficiency | |||||||
| To 4 Qts 158°F water add grains for 60 min rest at 150 - 153°F; Raise temp to 165°F hold 5 min. Sparge with 2 Qts 172°F soft water. |
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| Boil: | 60 minutes | SG 1.085 | 2.5 gallons | |||||
| 5 lb. Extra Light Dutch malt extract | ||||||||
| 1/4 tsp Irish moss flakes at on-set of boil & again at 15 min remaining. |
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| Hops: | 1 oz. Northern Brewer 1.2% Total Oils (6.8% AA, 60 min.) .5 oz. East Kent Goldings (5.2% AA, 30 min.) 1 oz. Germ. Tettnanger (6.3% AA, 30 min.) 1 oz. Czech Saaz (aroma) |
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| Yeast: | Wyeast #2565 Kolsch yeast in starter. (~1/2 pt). | |||||||
| Log: | Three stage primary (in glass) ... 3 days @68°F, 7 days @60°F, and 6 days @68°F; Secondary in glass 4 days @50°F. |
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| Carbonation: | Carbonated (1)5L keg with 4 tsp corn sugar dissolved in 1/4 c H2O; balance to bottles with 9 Tbsp corn ugar dissolved in 3/4 c H2O. |
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| Tasting: | Excellent within two weeks. Estimated cost $2.80 per 6-pack. | |||||||
Recipe posted 02/07/98.
