scinerd3000
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WLP029 Kolsch
- Yeast Starter
- 3000mL
- Additional Yeast or Yeast Starter
- small amount on bottling if lagered
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.071
- Final Gravity
- 1.014
- Boiling Time (Minutes)
- 90
- IBU
- 22
- Color
- ~10srm, Golden
- Primary Fermentation (# of Days & Temp)
- 3 weeks at 62
- Secondary Fermentation (# of Days & Temp)
- a month at lager temps
- Tasting Notes
- a panty dropper for sure. Delicious beer...Smooth with some sweetness on the finish
A friend wanted a beer pong beer that was around 7.7% and this is what I came up with. Not entirely sure what category this should be but it was built around the idea of a helles bock so thats what im calling it. Technically it isn't a lager but hey, it's a damn tasty beer and the alcohol is VERY hidden...Cheers!
Amount Item Type % or IBU
9.50 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 58.06 %
2.00 lb Caravienne Malt (22.0 SRM) Grain 16.13 %
2.00 lb Vienna Malt (3.5 SRM) Grain 12.90 %
2.00 lb Wheat Malt, Bel (2.0 SRM) Grain 12.90 %
1.00 oz Tettnang [4.50 %] (60 min) Hops 13.2 IBU
0.50 oz Tettnang [4.50 %] (30 min) Hops 5.1 IBU
0.50 oz Tettnang [4.50 %] (15 min) Hops 3.3 IBU
Mash fairly high, around 155 for 60 minutes. Vorlauf until clear and batch sparge. The lagering of this is key...I like about 40 degrees for a month but slightly colder or warmer will work. Also, for whatever reason this always drops crystal clear so I add a small amount of yeast at bottling. I know this shouldn't be nessesary but I have had issues with carbonation with this beer so now I add. Enjoy and drink carefully....
Amount Item Type % or IBU
9.50 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 58.06 %
2.00 lb Caravienne Malt (22.0 SRM) Grain 16.13 %
2.00 lb Vienna Malt (3.5 SRM) Grain 12.90 %
2.00 lb Wheat Malt, Bel (2.0 SRM) Grain 12.90 %
1.00 oz Tettnang [4.50 %] (60 min) Hops 13.2 IBU
0.50 oz Tettnang [4.50 %] (30 min) Hops 5.1 IBU
0.50 oz Tettnang [4.50 %] (15 min) Hops 3.3 IBU
Mash fairly high, around 155 for 60 minutes. Vorlauf until clear and batch sparge. The lagering of this is key...I like about 40 degrees for a month but slightly colder or warmer will work. Also, for whatever reason this always drops crystal clear so I add a small amount of yeast at bottling. I know this shouldn't be nessesary but I have had issues with carbonation with this beer so now I add. Enjoy and drink carefully....