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Old 05-03-2010, 04:33 PM   #11
Egghead
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BYO's Goose Island Summertime Kolsch

5 gallons/19 L
OG = 1.046 FG = 1.010
IBU = 18 SRM = 4.5 ABV = 4.7%

Ingredients
7 lb 11 oz (3.5 kg) 2-row pale malt (1.9 °L)
1 lb 15 oz (.87 kg) wheat malt (2.5 °L)
2.0 AAU Mt. Hood hops (60 mins) (0.4 oz/11g of 5% alpha acids)
3.0 AAU Czech Saaz hops (15 mins) (0.75 oz/21 g of 4% alpha acids)
2.5 AAU Mt. Hood hops (15 mins) (0.5 oz/14 g of 5% alpha acids)

Wyeast 2565 (Kolsch) or White Labs WLP029 (German Ale/Kolsch)

Mash at 145°F for 40 minutes, 152° for 45 minutes, and 170° for 10 minutes. Mash pH 5.4 - 5.5. Boil for 60 minutes. Aerate to 8 ppm O2. Pitch rate = 20 million cells per mL.
Ferment at 56-58°F.

(Note: Goose Island adds the final two hop additions in the whirlpool.)



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Old 05-03-2010, 04:41 PM   #12
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Just posting a heads up on the Wyeast 2565. Keep that fermentation temp down! I fermented at 65-67 in my basement and didn't lager (first beer) and got a lot of the sour apple flavors.


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Old 05-03-2010, 05:42 PM   #13
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Thanks Egghead!

altho, i don't quite understand the whirlpool comment.

I whirlpool after cooling the wort.
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Old 05-20-2010, 02:43 PM   #14
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Quote:
Originally Posted by motobrewer
altho, i don't quite understand the whirlpool comment.
I didn't understand it either. I just copied it verbatim from the BYO article. *shrug*

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Old 05-20-2010, 02:58 PM   #15
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Whirlpool in a big brewery is basically the same idea as at our level. Get the wort moving in a circular fashion to collect trub in the middle of the vessel prior to cooling or during cooling.

I imagine they whirlpool before chilling because chances are they have a massive plate chiller for batches this size and would want to have any trub they could out of wort before it gets stuck in the chiller.


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