Rhoobarb
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WLP029 German Ale/Kolsch Yeast
- Yeast Starter
- Yes
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.062
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 80
- IBU
- 41.9
- Color
- 15.2
- Primary Fermentation (# of Days & Temp)
- 8 days @ 67oF
- Secondary Fermentation (# of Days & Temp)
- 21 days @ 45oF
No Fault Alt
2007 by Mark Pannell
~ 7.3% ABV
9 lbs. Schreier American 2-row pale malt (1.8-L)
1 lb. CaraMunich (54-L)
1 lb. CaraVienne (21-L)
1 lb. Munich malt (10-L)
8 oz. wheat malt (2.0-L)
1 oz. chocolate malt (425-L)
2 oz. Hallertauer [4.8% AAU] (FWH)
.75 oz. Hallertauer [4.8% AAU] (15 mins.)
1.25 oz. Saaz [3.4% AAU] (5 mins.)
1 tsp. Irish Moss (15 mins.)
White Labs WLP029 German Ale/Kolsch Yeast
Mash grains with 3.5 gallons of water at ~150oF for 90 minutes. Mash out at ~170oF for 10 mins. Recirculate until clear, ~20 minutes. Sparge with ~7.0 gallons at ~173oF. Cool wort to ~70oF and pitch yeast. Prime with 8 oz. plain light DME.
2007 by Mark Pannell
~ 7.3% ABV
9 lbs. Schreier American 2-row pale malt (1.8-L)
1 lb. CaraMunich (54-L)
1 lb. CaraVienne (21-L)
1 lb. Munich malt (10-L)
8 oz. wheat malt (2.0-L)
1 oz. chocolate malt (425-L)
2 oz. Hallertauer [4.8% AAU] (FWH)
.75 oz. Hallertauer [4.8% AAU] (15 mins.)
1.25 oz. Saaz [3.4% AAU] (5 mins.)
1 tsp. Irish Moss (15 mins.)
White Labs WLP029 German Ale/Kolsch Yeast
Mash grains with 3.5 gallons of water at ~150oF for 90 minutes. Mash out at ~170oF for 10 mins. Recirculate until clear, ~20 minutes. Sparge with ~7.0 gallons at ~173oF. Cool wort to ~70oF and pitch yeast. Prime with 8 oz. plain light DME.
