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Old 12-23-2007, 06:57 PM   #1
jezter6
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Recipes 
 
Nov 2006
DARLINGTON, MARYLAND
Posts: 4,289
Liked 14 Times on 14 Posts


Recipe Type: All Grain   
Yeast: WLP029 German Ale/Kolsch   
Yeast Starter: no   
Batch Size (Gallons): 5.5   
Original Gravity: 1.049   
Final Gravity: 1.012   
IBU: 30.9   
Boiling Time (Minutes): 60   
Color: 16.3   
Primary Fermentation (# of Days & Temp): 7 @ Room   
Secondary Fermentation (# of Days & Temp): 7-14 @ Room   

Ingredients

Amount Item
5.00 lb Munich Malt (9.0 SRM) Grain 44.2 %
5.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 44.2 %
1.00 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 8.8 %
0.18 lb Wheat Malt, Ger (2.0 SRM) Grain 1.6 %
0.13 lb Carafa I (337.0 SRM) Grain 1.1 %
1.00 oz Hallertauer [4.00%] (60 min) Hops 13.9 IBU
1.00 oz Hallertauer [4.00%] (45 min) Hops 12.8 IBU
0.50 oz Spalter [3.50%] (15 min) Hops 3.0 IBU
0.50 oz Spalter [3.50%] (5 min) Hops 1.2 IBU
1 Pkgs German Ale/Kolsch (White Labs #WLP029) Yeast-Ale


Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge
Name Description Step Temp Step Time
Mash In Add 14.14 qt of water at 165.9 F 154.0 F 60 min
Batch Sparge 5.44 gal of water at 168.0

Notes:
We've done this twice, once bottled once kegged. Bottled tasted much better than kegged, but one of my favorite beer styles and was a big hit among friends (non HB drinkers).
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Old 12-31-2007, 04:16 PM   #2
jezter6
HBT_LIFETIMESUPPORTER.png
Recipes 
 
Nov 2006
DARLINGTON, MARYLAND
Posts: 4,289
Liked 14 Times on 14 Posts


added beersmith file
File Type: bsm Alt 1.bsm (13.4 KB, 162 views)
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