Kolsch

We actually made a 24 gallon batch and
boiled in 2 seperate kettles so this shows
the right hopping for my batch

Brewer:	John Tossberg & John McElver		Email:	-
Beer:	Kolsch		Style:	Kölsch
Type:	All grain		Size:	12 gallons
Color:	2 HCU (~3 SRM)		Bitterness:	24 IBU
OG:	1.052		FG:	1.008
Alcohol:	5.6% v/v (4.4% w/w)
Water:	30 gallons were drawn the night before 2 tbls of CaCl2 were added
Grain:	15 lb. German Pilsner 1.5 lb. Wheat malt
Mash:	99% efficiency
	Strike water was approx. 75°C and the temp stablized around 53°C. Pull off about 1/3 of mash for a decoction with a strainer add a 1 gallon of water to thin out the decoction. Bring to a boil and boil for 10 minutes. Add decoction back to the mash. Temp stablized around 64°C After 45 minutes add 2 gallons of hot sparge water add begin re circulation. re- circulate about 4 gallons worth. Begin sparge.
Boil:	80 minutes	SG 1.048	13 gallons
Hops:	3 oz. Mt. Hood (3.6% AA, 80 min.) 1 oz. Mt. Hood (3.6% AA, 20 min.) 1 oz. Ultra (2.1% AA, 15 min.) 2 oz. Ultra (aroma)
Yeast:	600ml of wyeast 2565 was pitched for each carboy. Gave a good shot of oxygen to each carboy as well The O.G. was much higher that expected, but the slow sparge and a decocotion really bumps up the efficency.
Log:	brewing 10/11/02

Recipe posted 10/12/02.