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Old 11-30-2008, 12:03 AM   #1
TulsaStageHand
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Nov 2008
Tulsa
Posts: 8


Style: Koelsch
TYPE: All Grain


Recipe Specifications
--------------------------
Batch Size: 10.00 gal
Boil Size: 12.62 gal
Estimated OG: 1.059 SG
Estimated Color: 4.1 SRM
Estimated IBU: 23.4 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
20.00 lb Pilsner (Hoepfner) (1.7 SRM) Grain 95.24 %
1.00 lb Munich Malt (9.0 SRM) Grain 4.76 %
3.00 oz Spalter [4.50 %] (60 min) Hops 23.4 IBU
1 Pkgs German Ale/Kolsch (White Labs #WLP029) Yeast-Ale


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 21.00 lb
----------------------------
Single Infusion, Full Body, Batch Sparge
Step Time Name Description Step Temp
90 min Mash In Add 26.25 qt of water at 170.5 F 158.0 F


Any Changes?
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Old 11-30-2008, 02:49 AM   #2
Brew-boy
 
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May 2006
Lapeer, Michigan
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1 vial for 10 gallons?
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Old 11-30-2008, 03:29 PM   #3
TulsaStageHand
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Nov 2008
Tulsa
Posts: 8

Quote:
Originally Posted by Brew-boy View Post
1 vial for 10 gallons?
A mistake, it calls for 2 just didn't change it on the form.

Opps.
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Old 11-30-2008, 04:49 PM   #4
Brew-boy
 
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Looks good should be a tasty brew.
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Next:Smoked Pilsner.
Primary:Belgian Red, American Stout w/Roeselare
On Tap:Pale Ale, English Bitter
Aging: Imperial Oatmeal Stout on Vanilla beans.

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http://lapeerareabrewers.com/

http://groups.yahoo.com/group/LapeerAreaBrewers/

 
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Old 11-30-2008, 06:11 PM   #5
cdburg
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Sep 2006
Sacramento, CA
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Am I reading it wrong, or are you mashing at 158 degrees? Personally, I'd go much lower in the mash temp, around 150 or 152, max. I prefer my Kolsch to be on the dryer side. At 158, it may end up a bit cloying. You'll definitely get body, but it will likely be pretty sweet too.

 
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Old 12-01-2008, 02:42 AM   #6
Edcculus
 
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Jun 2007
Greenville, SC
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Quote:
Originally Posted by cdburg View Post
Am I reading it wrong, or are you mashing at 158 degrees? Personally, I'd go much lower in the mash temp, around 150 or 152, max. I prefer my Kolsch to be on the dryer side. At 158, it may end up a bit cloying. You'll definitely get body, but it will likely be pretty sweet too.
I agree. I JUST listened to the Jamil show on Kolsch. He says mash at 149 for 70 min. We must obey the master! Other than that it looks fine. Maybe throw up to 5% wheat malt for some breadiness.

 
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