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Old 05-27-2012, 04:26 AM   #1
permo
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Default All-Grain - Amerikolsch Summer Ale

Recipe Type: All Grain
Yeast: Wyeast Kolsch 2565
Yeast Starter: Yes Sir
Batch Size (Gallons): 11
Original Gravity: 1.052
Final Gravity: 1.007
IBU: 20
Boiling Time (Minutes): 60
Color: 6.3
Primary Fermentation (# of Days & Temp): 21
Tasting Notes: This ale is clean, light/dry, and has enough hoppy complexity to keep it interesting.

Type: All Grain Date: 4/22/2012
Batch Size (fermenter): 11.00 gal
Boil Size: 13.71
Boil Time: 60 min


Ingredients
Amt Name Type # %/IBU
11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 56.4 %
4 lbs Rye Malt (4.7 SRM) Grain 2 20.5 %
2 lbs Toasted Malt (27.0 SRM) Grain 3 10.3 %
1 lbs Oats, Flaked (1.0 SRM) Grain 4 5.1 %
0.50 oz Magnum [10.00 %] - Boil 60.0 min Hop 5 8.8 IBUs
2.00 oz Spalter [1.50 %] - Boil 30.0 min Hop 6 4.0 IBUs
1.00 oz Cascade [5.50 %] - Boil 15.0 min Hop 7 4.8 IBUs
1.00 oz Cascade [5.50 %] - Boil 5.0 min Hop 8 1.9 IBUs
2.00 oz Spalter [1.50 %] - Boil 0.0 min Hop 9 0.0 IBUs
0.50 oz Amarillo Gold [8.50 %] - Boil 0.0 min Hop 10 0.0 IBUs
0.50 oz Cascade [5.50 %] - Boil 0.0 min Hop 11 0.0 IBUs
1 lbs 8.0 oz Honey (1.0 SRM) Sugar 12 7.7 %

Beer Profile

Measured Original Gravity: 1.052 SG
Measured Final Gravity: 1.007 SG
Actual Alcohol by Vol: 6.0 %
Bitterness: 19.5 IBUs
Est Color: 6.3 SRM
Mash at 150 for at least two hours......we are going for "less filling tastes great" !!

I chilled the wort to 60 degrees and pitched a 3 liter starter from a stir plate. I allowed propogation and the first 4 days of fermentation to go at 59-61 degrees. Then I allowed fermentation to raise to 70-72 degrees for the next ,almost three weeks.

The resultant ale is dry, clean, and crisp. Great for summertime! Enjoy
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