Recipe Type: All Grain
Yeast: WPL029 German Kolsch
Yeast Starter: 1000mL
Batch Size (Gallons): 5
Original Gravity: 1.061
Final Gravity: 1.013
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 8 days @ 68 F
Secondary Fermentation (# of Days & Temp): 6 days @ 70 F
Tasting Notes: Crisp, with a nice touch of malt from the Vienna added to the grain bill.
5.00 lbs 2 Row (US)
3.00 lbs Vienaa
2.25 Flaked Corn
1 oz Brewers Gold @ 60 min boil
1 oz Willamette @ 5 min boil
60 minute mash using 12.81 qts of water at 161.4 F to bring the mash temp to 150 F. Batch sparged, first sparge was 1.4 gallons at 168 F, vorlaufed and then drained. 2nd sparge was 3.38 gallons at 168 F. 6.5 gallons collected into boiler.
I also used a Whirlfloc tablet in this to help it clarify.
This is a very simple straightforward beer that will appeal to a broad audience. This will be a regular on my brew schedule for summer.
I need to work on my brewing to drinking ratio. My production has not been keep pace with demand.