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Recipe: Spotted Cow (extract)
Brewer: Justin Stewart Talbot
Style: Kolsch
TYPE: Extract
Recipe Specifications
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Batch Size: 5.00 gal
Boil Size: 6.14 gal
Estimated OG: 1.045 SG
Estimated Color: 4.2 SRM
Estimated IBU: 18.9 IBU
Brewhouse Efficiency: - %
Boil Time: 60 Minutes
Ingredients:
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Amount Item Type % or IBU
4 lbs 12.6 oz Extra Light Dry Extract (3.0 SRM) Dry Extract 61.91 %
1 lbs 7.8 oz Corn, Flaked (1.3 SRM) Grain 19.28 %
10.0 oz Pale Malt (6 Row) US (2.0 SRM) Grain 8.09 %
7.2 oz Munich 10L (Briess) (10.0 SRM) Grain 5.81 %
6.1 oz Barley, Flaked (Briess) (1.7 SRM) Grain 4.92 %
1.26 oz Hallertauer Hersbrucker [4.00 %] (60 min)Hops 18.9 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Kolsch Yeast (Wyeast Labs #2565) [Starter Yeast-Ale
Mash Schedule: None
Total Grain Weight: 6.91 lb
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Steep grains as desired (30-60 minutes)
Notes:
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The day before brewday prepare a 1L (1quart) starter by adding 100 grams of light DME to 1000mL of water, bring to boil for 15 minutes, cool in sink to 70º, then pitch smack pack. Aerate by shaking as often as possible until brewday.
On brew day: In your main brew kettle, steep Munich malt with 2 quarts of water in a large grain bag at 155º. While the Munich is steeping, in a separate kettle (cereal kettle), combine the corn, flaked barley, 6-row, and 4 quarts (1 gallon) of water and bring to 155º. After a 10 minute rest, slowly bring the cereal kettle to a boil. Boil for 30 minutes. Then dump the cereal mash into the grain bag holding the Munich malt in your main kettle. Mix well within the bag and make sure the water seeps through the whole thing.
Lift the grain bag out of the water, and fill the kettle to the largest pre-boil volume your kettle can handle by pouring the water slowly through the grains int he lifted bag. This will rinse the sugars out of the grain and into the kettle. If you have a smaller kettle, use Fermcap-S to avoid boil overs and increase your boil volume.
Bring the kettle to boil. Remove kettle from heat, stir in half the DME. Bring back to boil and start boil timer. Add hops as directed. At 15 minutes remaining in the boil, add the remaining DME and half a Whirlfloc tablet along with some yeast nutrient.
Cool to pitching temps (68º) via ice bath or whatever. Pitch entire yeast starter. Ferment at 68º actual fermentation temperature (likely about 62º ambient). After fermentation is complete (about 7 days), cold crash to 32º or as cold as you can.
In 14 days, bottle keg or do whatever you like. Wait for conditioning and enjoy!
This should drop in gravity to about 1.008 ish or at least 1.010. A good starter and plenty of O2 at the start of fermentation are important to dry this beer out.
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