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Old 08-19-2013, 02:46 AM   #1
vineyardbmw
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Default Keutebier, Keütbier


Keütbier
Specialty Beer
All Grain (5.00 gal) ABV: 4.72 %
OG: 1.054 SG FG: 1.018 SG
IBUs: 16.7 IBUs Color: 20.3 SRM
By: Jeff vineyard

Ingredients

2 lb - Munich Malt (Thomas Fawcet)

Mash addition (18.2%) - 12.7 SRM



3 lb - Caramel/Crystal Malt - 60L

Mash addition (27.3%) - 60.0 SRM



6 lb - Wheat Malt, Dark

Mash addition (54.5%) - 9.0 SRM



1.19 oz - Hallertauer Hersbrucker

Boil 60 min (15.5 IBUs)



0.40 oz - Hallertauer

Boil 5 min (1.2 IBUs)



1 pkg - Dusseldorf Alt Yeast

White Labs #WLP036


Profiles for Recipe

Pot and Cooler ( 5 Gal/19 L) - All Grain

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Single Infusion, Full Body, Batch Sparge

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Koelsch (Kolsch), Two Stage

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My Carbonation Profile

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Taste Rating: 35.0
Taste Notes:

Notes:
This is a very old style so it's rather sweet if you do it to style. Primary at room temp.Rack and keg early so it retains the sweetness. If you bottle, pasteurize the bottles after two days so you don't have bombs. Two days is plenty to carb, you are pulling it early and old styles were as a rule always under attenuated and under carbed because they used spontaneous fermentation and drank it as fast as they made it and quite often spoiled a batch. For a twist do an all Brett fermentation.

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Old 08-19-2013, 02:47 AM   #2
vineyardbmw
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Keütbier
Next step in
47:00
Total: 0:00
Go
Pause
Set
Clr
Mash/Steep
Boil
Mash Ingredients
2 lb - Munich Malt (Thomas Fawcet)
3 lb - Caramel/Crystal Malt - 60L
6 lb - Wheat Malt, Dark
0 min - Mash In (156.0 F for 45 min, 2 min rise)
Add 13.75 qt of water at 168.2 F
47 min - Mash Complete
Batch sparge with 3 steps (0.56 qt, 9.03 qt, 9.03 qt) of 168.0 F water

Brewing Session Data

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Brewing Estimates
Tun Loss: 0.25 gal Boil top-up: 0.00 gal
Boil Vol: 6.52 gal Boil Gravity: 1.051 SG
Boil Off: 0.54 gal Post-boil: 5.98 gal
Top Up: 0.00 gal Trub Loss: 0.75 gal
Batch Vol: 5.00 gal Est OG : 1.058 SG
Fermentation Estimates
Yeast/Fermentation:
1 pkg - Dusseldorf Alt Yeast (White Labs WLP036)
Koelsch (Kolsch), Two Stage(Two Stage)
Primary: 3 days at 60.8 F
Secondary: 12 days at 60.8 F
Fermentation Losses: 0.40 gal
Bottle/Age Estimates
Final Volume: 4.60 gal
Est FG: 1.018 SG
Carbonation: Keg with 13.7 psi
Carb Volumes: 2.4 vols
Age for: 30 days at 50.0 F

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Old 08-19-2013, 02:49 AM   #3
vineyardbmw
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0 min - Add Ingredients
1.19 oz - Hallertauer Hersbrucker - Boil 60 min (15.5 IBUs)
55 min - Add Ingredients
0.40 oz - Hallertauer - Boil 5 min (1.2 IBUs)
1:00 hours - End of Boil

Brewing Session Data

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