Rhoobarb
Well-Known Member
- Recipe Type
- Partial Mash
- Yeast
- WLP029 German Ale/Kolsch Yeast
- Yeast Starter
- Yes
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.044
- Final Gravity
- 1.011
- Boiling Time (Minutes)
- 60
- IBU
- 25.7
- Color
- 7.2
- Primary Fermentation (# of Days & Temp)
- 6 days @ 68o-70oF
- Secondary Fermentation (# of Days & Temp)
- 21 days at 65oF
Kelly's Kolsch
2007 by Kelly Westphal & Mark Pannell
~ 4.2% ABV
3.52 lbs. BierKeller light extract
1.5 lbs. Laaglander extra light DME
1.5 lbs Breiss Pilsen malt (1.5-L)
8 oz. wheat malt (1.9-L)
8 oz. crystal malt (10-L)
4 oz. Belgian CaraPils (5.9-L)
.5 oz. Saaz [3.4% AAU] (FWH)
.5 oz. Hallertauer [4.8% AAU] (FWH)
.5 oz. Perle [8.0% AAU] (30 mins.)
1 tsp. Irish Moss (15 mins.)
White Labs WLP029 German Ale/Kolsch Yeast
Add the LME and DME to 1-1/2 gallons of water. Crack the grains, place in a muslin grain bag and hold at ~155oF for 90 minutes. Sparge with ~7.0 gallons at ~173oF water. Remove grains and increase heat to a boil. Add remaining ingredients to schedule above. Cool wort to ~70oF and top off to 5 gallons, aerate and pitch yeast. Prime with 8 oz. plain light DME.
2007 by Kelly Westphal & Mark Pannell
~ 4.2% ABV
3.52 lbs. BierKeller light extract
1.5 lbs. Laaglander extra light DME
1.5 lbs Breiss Pilsen malt (1.5-L)
8 oz. wheat malt (1.9-L)
8 oz. crystal malt (10-L)
4 oz. Belgian CaraPils (5.9-L)
.5 oz. Saaz [3.4% AAU] (FWH)
.5 oz. Hallertauer [4.8% AAU] (FWH)
.5 oz. Perle [8.0% AAU] (30 mins.)
1 tsp. Irish Moss (15 mins.)
White Labs WLP029 German Ale/Kolsch Yeast
Add the LME and DME to 1-1/2 gallons of water. Crack the grains, place in a muslin grain bag and hold at ~155oF for 90 minutes. Sparge with ~7.0 gallons at ~173oF water. Remove grains and increase heat to a boil. Add remaining ingredients to schedule above. Cool wort to ~70oF and top off to 5 gallons, aerate and pitch yeast. Prime with 8 oz. plain light DME.