permo
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast Kolsch 2565
- Yeast Starter
- Yes Sir
- Batch Size (Gallons)
- 11
- Original Gravity
- 1.052
- Final Gravity
- 1.007
- Boiling Time (Minutes)
- 60
- IBU
- 20
- Color
- 6.3
- Primary Fermentation (# of Days & Temp)
- 21
- Tasting Notes
- This ale is clean, light/dry, and has enough hoppy complexity to keep it interesting.
Type: All Grain Date: 4/22/2012
Batch Size (fermenter): 11.00 gal
Boil Size: 13.71
Boil Time: 60 min
Ingredients
Amt Name Type # %/IBU
11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 56.4 %
4 lbs Rye Malt (4.7 SRM) Grain 2 20.5 %
2 lbs Toasted Malt (27.0 SRM) Grain 3 10.3 %
1 lbs Oats, Flaked (1.0 SRM) Grain 4 5.1 %
0.50 oz Magnum [10.00 %] - Boil 60.0 min Hop 5 8.8 IBUs
2.00 oz Spalter [1.50 %] - Boil 30.0 min Hop 6 4.0 IBUs
1.00 oz Cascade [5.50 %] - Boil 15.0 min Hop 7 4.8 IBUs
1.00 oz Cascade [5.50 %] - Boil 5.0 min Hop 8 1.9 IBUs
2.00 oz Spalter [1.50 %] - Boil 0.0 min Hop 9 0.0 IBUs
0.50 oz Amarillo Gold [8.50 %] - Boil 0.0 min Hop 10 0.0 IBUs
0.50 oz Cascade [5.50 %] - Boil 0.0 min Hop 11 0.0 IBUs
1 lbs 8.0 oz Honey (1.0 SRM) Sugar 12 7.7 %
Beer Profile
Measured Original Gravity: 1.052 SG
Measured Final Gravity: 1.007 SG
Actual Alcohol by Vol: 6.0 %
Bitterness: 19.5 IBUs
Est Color: 6.3 SRM
Mash at 150 for at least two hours......we are going for "less filling tastes great" !!
I chilled the wort to 60 degrees and pitched a 3 liter starter from a stir plate. I allowed propogation and the first 4 days of fermentation to go at 59-61 degrees. Then I allowed fermentation to raise to 70-72 degrees for the next ,almost three weeks.
The resultant ale is dry, clean, and crisp. Great for summertime! Enjoy
Batch Size (fermenter): 11.00 gal
Boil Size: 13.71
Boil Time: 60 min
Ingredients
Amt Name Type # %/IBU
11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 56.4 %
4 lbs Rye Malt (4.7 SRM) Grain 2 20.5 %
2 lbs Toasted Malt (27.0 SRM) Grain 3 10.3 %
1 lbs Oats, Flaked (1.0 SRM) Grain 4 5.1 %
0.50 oz Magnum [10.00 %] - Boil 60.0 min Hop 5 8.8 IBUs
2.00 oz Spalter [1.50 %] - Boil 30.0 min Hop 6 4.0 IBUs
1.00 oz Cascade [5.50 %] - Boil 15.0 min Hop 7 4.8 IBUs
1.00 oz Cascade [5.50 %] - Boil 5.0 min Hop 8 1.9 IBUs
2.00 oz Spalter [1.50 %] - Boil 0.0 min Hop 9 0.0 IBUs
0.50 oz Amarillo Gold [8.50 %] - Boil 0.0 min Hop 10 0.0 IBUs
0.50 oz Cascade [5.50 %] - Boil 0.0 min Hop 11 0.0 IBUs
1 lbs 8.0 oz Honey (1.0 SRM) Sugar 12 7.7 %
Beer Profile
Measured Original Gravity: 1.052 SG
Measured Final Gravity: 1.007 SG
Actual Alcohol by Vol: 6.0 %
Bitterness: 19.5 IBUs
Est Color: 6.3 SRM
Mash at 150 for at least two hours......we are going for "less filling tastes great" !!
I chilled the wort to 60 degrees and pitched a 3 liter starter from a stir plate. I allowed propogation and the first 4 days of fermentation to go at 59-61 degrees. Then I allowed fermentation to raise to 70-72 degrees for the next ,almost three weeks.
The resultant ale is dry, clean, and crisp. Great for summertime! Enjoy
