Recipe Type: All Grain
Yeast: Wyeast 2565
Yeast Starter: approximately 1L
Batch Size (Gallons): 12
Original Gravity: 1.050
Final Gravity: 1.005
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 14days @ 60F
Secondary Fermentation (# of Days & Temp): 30days @ 60F
Tasting Notes: A bit on the malty side, but very clean after aging in the keg.
This took 2nd place for Kolsch at the US Open in Charlotte, NC last week.
Assuming 79% efficiency - notice the batch size of 12.0 gallons.
15 lbs US Pilsner (Briess)
5 lbs Kolsch malt (Got it from Midwest)
1 lbs US malted wheat
4 oz Hallertauer 3.4% 60 minutes
1 oz Hallertauer 3.4% 10 minutes
Mashed 1.1 qt/lb, at 148F for 90 minutes.
I did no water adjustments for this beer, using city water (Columbia, SC).
When I do this one again, I will mash at 146-147F to make it a bit drier and crisper, and will adjust my water profile according to the EZ water calculator spreadsheet. This would probably require a lactic acid or sour malt addition.
Originally Posted by Misplaced_Canuck
Carbonic bite? Is that like the bubonic plague?
Originally Posted by ebstauffer
Needless to say after more than a few drams my mental efficiency matched my mashing efficiency.