gxm
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- 2565
- Yeast Starter
- Used cropped yeast
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.046
- Final Gravity
- 1.011
- Boiling Time (Minutes)
- 70
- IBU
- 30
- Primary Fermentation (# of Days & Temp)
- 2 weeks at low 60\'s
- Tasting Notes
- Very well balanced with malt, hop and yeast flavors. One of my favorite beers so far
I put this in the keezer at 6 weeks, and am drinking it now.
Wow. This is one of my finest beers so far. The flavors are all evenly balanced with a smooth progression. The initial maltiness blends into the light fruity esters, followed by the light lingering hop bitterness.
I based this recipe off of the BCS Dortmunder.
3# Domestic Munich 10L
5.8# Domestic Pils
Mashed at 1.9 qts/# at 155F
0.55 oz Magnum 13.4% at 70 min
0.5 oz Hallertau 4.3% at 5 min
0.5 oz Hallertau 4.3% at 0 min
Added 7g each of Gypsum and Chalk to the boil, since my water is very soft.
I used a fresh jar of top cropped 2565 Kolsch yeast.
Fermented for two weeks at ambient basement temps (low 60s).
4 weeks kegged at 34F to help the Kolsch flocculate.
Wow. This is one of my finest beers so far. The flavors are all evenly balanced with a smooth progression. The initial maltiness blends into the light fruity esters, followed by the light lingering hop bitterness.
I based this recipe off of the BCS Dortmunder.
3# Domestic Munich 10L
5.8# Domestic Pils
Mashed at 1.9 qts/# at 155F
0.55 oz Magnum 13.4% at 70 min
0.5 oz Hallertau 4.3% at 5 min
0.5 oz Hallertau 4.3% at 0 min
Added 7g each of Gypsum and Chalk to the boil, since my water is very soft.
I used a fresh jar of top cropped 2565 Kolsch yeast.
Fermented for two weeks at ambient basement temps (low 60s).
4 weeks kegged at 34F to help the Kolsch flocculate.