rxl182
New Member
- Recipe Type
- All Grain
- Yeast
- WY 2565
- Yeast Starter
- 1.5 L
- Batch Size (Gallons)
- 5.25
- Original Gravity
- 1.053
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 60
- IBU
- 40
- Color
- 4
- Primary Fermentation (# of Days & Temp)
- 14 @ 58F
- Secondary Fermentation (# of Days & Temp)
- 7 @ 40F
- Tasting Notes
- Clean, a little grainy from the flaked spelt. Floral hop aroma and flavor.
A little big and hoppy for a Kolsch, but I went with the Victory approach and based it loosely on Prima Pils. The Hallertauer gives it a little bit more of a flowery aroma but the bitterness and reasonably high attenuation give it a nice, clean bite. It's a very simple grain bill and works great if you have a cold basement in the winter, I've been much happier with the 2565 down around 60 than up around 70.
10 lb. Pils
4 oz. Flaked Spelt
0.5 oz Perle (60 min.)
1.0 oz Hallertauer (40 min.)
1.0 oz Hallertauer (20 min.)
1.0 oz Hallertauer (5 min.)
Single infusion @ 150F.
Fermented at 58F for 2 weeks and threw it in the fridge for a week at 39F, carbonated with dextrose to 2.5 vols CO2.
After conditioning, the longer the better in the fridge - it takes a little effort to get this yeast to clear out.
I'm curious to hear any comments if anyone gives this a try. I've consulted this site for years but this is the first post I've made.
10 lb. Pils
4 oz. Flaked Spelt
0.5 oz Perle (60 min.)
1.0 oz Hallertauer (40 min.)
1.0 oz Hallertauer (20 min.)
1.0 oz Hallertauer (5 min.)
Single infusion @ 150F.
Fermented at 58F for 2 weeks and threw it in the fridge for a week at 39F, carbonated with dextrose to 2.5 vols CO2.
After conditioning, the longer the better in the fridge - it takes a little effort to get this yeast to clear out.
I'm curious to hear any comments if anyone gives this a try. I've consulted this site for years but this is the first post I've made.
