ReverseMonk
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WLP029
- Yeast Starter
- 1000ml
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.051
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 60
- IBU
- 25
- Color
- 4.7 SRM
- Primary Fermentation (# of Days & Temp)
- 5 days @ 65F
- Secondary Fermentation (# of Days & Temp)
- 7 days free rise to 72F
- Additional Fermentation
- 21 days @ 52F
- Tasting Notes
- Somewhat delicate. Rye spice is evident, herbal-lemon from Sorachi Ace.
Hey All,
Just wanted to share a recipe that I was really excited about what I wrote it, and am now even more excited about since pulling the first couple of glasses last night. Its a Rye Kolsch (German), hopped with only Sorachi Ace (Japanese), thus German-ese.
Type: All Grain
Batch Size: 5.50 gal
Boil Size: 7.00 gal
Boil Time: 60 min
End of Boil Vol: 5.75 gal
Final Bottling Vol: 5.00 gal
5 lbs Pilsner (2 Row) Ger (2.0 SRM) 44.1 %
3 lbs Rye Malt (4.7 SRM) 26.5 %
3 lbs Wheat Malt, Ger (2.0 SRM) 26.5 %
5.3 oz Acid Malt (3.0 SRM) 2.9 %
0.25 oz Sorachi Ace [13.00 %] - Boil 60.0 min 11.5 IBUs
1 Whirlfloc Tablet (Boil 15.0 mins) Fining
0.50 oz Sorachi Ace [13.00 %] - Boil 15.0 min 11.5 IBUs
1.25 oz Sorachi Ace [13.00 %] - Boil 1.0 min 2.3 IBUs
1.0 pkg German Ale/Kolsch (White Labs #WLP029) [35.00 ml] Yeast
1L Starter
Fermented at 65F for 5 days and let it free rise to 72 for an additional week. Transferred to secondary and held for about 3 weeks at 52F before kegging.
Only note to add for the future is the use of rice hulls. Mash didn't stick, but it was the slowest I've ever had (should have predicted that)...
Enjoy!
Just wanted to share a recipe that I was really excited about what I wrote it, and am now even more excited about since pulling the first couple of glasses last night. Its a Rye Kolsch (German), hopped with only Sorachi Ace (Japanese), thus German-ese.
Type: All Grain
Batch Size: 5.50 gal
Boil Size: 7.00 gal
Boil Time: 60 min
End of Boil Vol: 5.75 gal
Final Bottling Vol: 5.00 gal
5 lbs Pilsner (2 Row) Ger (2.0 SRM) 44.1 %
3 lbs Rye Malt (4.7 SRM) 26.5 %
3 lbs Wheat Malt, Ger (2.0 SRM) 26.5 %
5.3 oz Acid Malt (3.0 SRM) 2.9 %
0.25 oz Sorachi Ace [13.00 %] - Boil 60.0 min 11.5 IBUs
1 Whirlfloc Tablet (Boil 15.0 mins) Fining
0.50 oz Sorachi Ace [13.00 %] - Boil 15.0 min 11.5 IBUs
1.25 oz Sorachi Ace [13.00 %] - Boil 1.0 min 2.3 IBUs
1.0 pkg German Ale/Kolsch (White Labs #WLP029) [35.00 ml] Yeast
1L Starter
Fermented at 65F for 5 days and let it free rise to 72 for an additional week. Transferred to secondary and held for about 3 weeks at 52F before kegging.
Only note to add for the future is the use of rice hulls. Mash didn't stick, but it was the slowest I've ever had (should have predicted that)...
Enjoy!