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Old 01-15-2014, 05:39 PM   #11
Urban_Samurai
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So this is the recipe i went with...

6.3# light LME
1# 6-row malt mashed @150F for 60min in 2L water
12 oz. flaked maize mashed @ 150F for 60min 2L water
Sparge with 2L 170F water

Boil 60min
Centennial 0.25 oz. @45min
Centennial 0.5 oz. @30min
Amarillo 0.25 oz. @30min
Amarillo 0.25 oz. @15min
Centennial 0.5 oz. @flameout
Amarillo 0.5 oz. @flameout

chilled to 22C before pitching

Yeast Wyeast 2565 (Kolsch)
two 2L starters 1.036 SG
estimated cell count 240 billion

ambiant temp has been 16C for 4wks

OG - 1.046
IBU - 35 (brewtoad)

Krausen stayed on top for 3wks plus, looks and smells great.

I do have a question tho.... Will this beer clear while sitting on the yeast cake? Because the Kolsch yeast is a low flocculating one and will take time to clear without filtration, but do i need to transfer to a secondary?

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Old 01-15-2014, 06:33 PM   #12
jCOSbrew
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IMO you never need to secondary unless you are bulk aging for multiple months. Keep it in the primary, less risk of infection, etc.

If you want clear beer, cold crash for a week before you bottle to reduce the sediment. If you can't cold crash, don't worry about it. The sediment (and yeast) will settle to the bottom of the bottle or keg.

On future batches try increasing your boils size closer to a full volume boil and reducing top off water to improve your beer.

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Old 02-19-2014, 10:40 PM   #13
Urban_Samurai
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So left it in primary, tried to cold crash but it didn't work well the brew has bottle conditioned now for the three weeks and I had a taster a few days back. I must say it tastes good, a little hazy but that was to be expected with the botched cold crash. The bittering hops are a little more forward than I'd have liked but oh well something to change for the next time round. I would like to say thank you for all the help I recieved on this recipe.

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Old 05-18-2014, 09:35 PM   #14
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Id like to work on a Labatt 50 clone this summer.
Any advise on modifying your recipe to achieve a more accurate clone, other than the bittering hops part?

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Old 05-23-2014, 06:23 PM   #15
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Honestly, not really the major remark from a few hardcore 50 drinkers is that the bitter was too much. I'd suggest using more flavour hops with less bitter to stay near the same IBUs.

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