All Grain Yeast:
German Ale/Kolsch Yeast WLP029 (White Labs Liquid) Batch Size (Gallons):
5 Gallons Original Gravity:
1.049 Final Gravity:
1.010 Boiling Time (Minutes):
60 Primary Fermentation (# of Days & Temp):
1 week 65F-70F Secondary Fermentation (# of Days & Temp):
2 weeks 65F-70F Tasting Notes:
will add once completed
First attempt (Brew day 1/18/2015) using brew in a bag method
8lbs 2-row Pilsner Malt
1lb Munich 10L
1oz. Au Topaz
2x 1oz. Czech Saaz
1 Whirfloc Talet
German Ale/Kolsch Yeast WLP029 (White Labs Liquid)
Heat 2.5-3 gal of water to 160F
Add in grains slowly, Stir to avoid clumps. Temp may fall to around 140-145F
Let sit for 30 min.
While waiting, heat ~1gal of water to 170F. after that 30min is up add the water to the mash, trying to increase the mash temp. to 150F.
Let sit for about another hour.
Lift out grains and let water drip out. Once the water stops/slows to a little drip, remove grains and prepare for boil.
Boil: (Total boil time, 60 Min.)
Add 1oz. Au Topaz at Boil
Add 1 oz Czech Saaz at 20 min
Add 1 oz Czech Saaz at 40 min
Add 1 Whirfloc table at 45 min
End Boil at 60 min
Chill to 70F
Add chilled water to make 5 gal
Pitch Yeast and aerate for a few minutes.
Ferment at temps between 65F- 70F