vineyardbmw
Well-Known Member
- Joined
- May 22, 2013
- Messages
- 46
- Reaction score
- 6
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
View Equipment Profile
Single Infusion, Full Body, Batch Sparge
View Mash Profile
Koelsch (Kolsch), Two Stage
View Fermentation profile
My Carbonation Profile
View Carbonation profile
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.
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
View Equipment Profile
Single Infusion, Full Body, Batch Sparge
View Mash Profile
Koelsch (Kolsch), Two Stage
View Fermentation profile
My Carbonation Profile
View Carbonation profile
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.