Sandgroper Christmas Case 2010 - Recipes
- Thread starter randyrob
- Start date
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randyrob
Halfluck Brewing
- Joined
- 25/10/06
- Messages
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- Reaction score
- 7
Waggin Tail Pale (American Pale Ale)
Original Gravity (OG): 1.044 (P): 11.0
Colour (SRM): 5.8 (EBC): 11.4
Bitterness (IBU): 36.3 (Average)
84% Pale Ale Malt
10% Munich I
5% Wheat Malt
1% Caramunich III
1.5 g/L Pacific Hallertau (6.1% Alpha) @ 60 Minutes (Boil)
1.5 g/L Cascade (5% Alpha) @ 15 Minutes (Boil)
1.5 g/L Cascade (5% Alpha) @ 5 Minutes (Boil)
2.0 g/L Cascade (5% Alpha) into Primary
PH 5.2 @ 60 Minutes (Mash)
Whirlfloc Tablet @ 15 Minutes (Boil)
Yeast Nutrient @ 15 Minutes (Boil)
Single step Infusion at 65C for 60 Minutes. Boil for 75 Minutes
Fermented with Safale US-05
Notes:
17/10/10 Brewday
17/10/10 Pitched 1 x Dry US-05 @ 24*c 9.30pm in fireplace
18/10/10 23-24*C good krausen/bubbling
22/10/10 Hydro 1008
22/10/10 Dry hopped 2.0 g/L Cascade
2/10/10 Bottled
Recipe Generated with BrewMate
Original Gravity (OG): 1.044 (P): 11.0
Colour (SRM): 5.8 (EBC): 11.4
Bitterness (IBU): 36.3 (Average)
84% Pale Ale Malt
10% Munich I
5% Wheat Malt
1% Caramunich III
1.5 g/L Pacific Hallertau (6.1% Alpha) @ 60 Minutes (Boil)
1.5 g/L Cascade (5% Alpha) @ 15 Minutes (Boil)
1.5 g/L Cascade (5% Alpha) @ 5 Minutes (Boil)
2.0 g/L Cascade (5% Alpha) into Primary
PH 5.2 @ 60 Minutes (Mash)
Whirlfloc Tablet @ 15 Minutes (Boil)
Yeast Nutrient @ 15 Minutes (Boil)
Single step Infusion at 65C for 60 Minutes. Boil for 75 Minutes
Fermented with Safale US-05
Notes:
17/10/10 Brewday
17/10/10 Pitched 1 x Dry US-05 @ 24*c 9.30pm in fireplace
18/10/10 23-24*C good krausen/bubbling
22/10/10 Hydro 1008
22/10/10 Dry hopped 2.0 g/L Cascade
2/10/10 Bottled
Recipe Generated with BrewMate
The Blushing Kaiser (Berliner Weisse)
OG: 1.035
Colour: Pink
Bitterness (IBU): <10
1.5 kg Dingleman Pils
1.5 kg Weyermann Pale Wheat
1oz plug Hallertau Mittelfruh (mash hop)
PH 5.2 in mash)
Mash in with Hallertau plug @ 53C, hold for 20 min
Raise mash to 67C, hold for 45 min
Pull 1kg thick mash, boil 10 min, return to mash to raise to 75C, hold 30 min
Dilute to 21L, cool to 35C, pitch 1L starter 5335 (L.delbrueckii)
Aerate 2 min
Cool to 25C, pitch 1007 (German Ale)
Notes:
7 Nov 2010 Smacked pack of 5335 (dated Nov 2009), and made 1L starter at 1.035, sit at 30C
8 Nov 2010 raise temp to 33C
11 Nov Pitched second smackpack of 5335 (dated April 2010)
12 Nov Smacked 1007 (dated Oct 2010)
13 Nov 2010 Brewed and into primary at 30C
15 Nov 2010 Drop to 26C
21 Nov 2010 Gravity at 1.008, racked and added 2kg raspberries
29 Nov 2010 Gravity at 1.002, bulk prime with 180gm dextrose, pitch 5mL 5335/1007 blend per bottle
Mash was a pig. Stuck like a mofo... I remembered at this exact point why I hate decoction mashes.
Other Notes:
I like the idea of a berliner. A German style, from a bunch of guys fastidious about purity (ra ra ra) that is deliberately f'd up with lacto. I like the tartness that raspberries add (plus I'm a sucker for a good framboise), and I really wasn't confident in what 2 smacks of aged L.delbrueckii would bring to the party. So, it's a pink, mild alcohol, German throwback of a beer; The Blushing Kaiser.
OG: 1.035
Colour: Pink
Bitterness (IBU): <10
1.5 kg Dingleman Pils
1.5 kg Weyermann Pale Wheat
1oz plug Hallertau Mittelfruh (mash hop)
PH 5.2 in mash)
Mash in with Hallertau plug @ 53C, hold for 20 min
Raise mash to 67C, hold for 45 min
Pull 1kg thick mash, boil 10 min, return to mash to raise to 75C, hold 30 min
Dilute to 21L, cool to 35C, pitch 1L starter 5335 (L.delbrueckii)
Aerate 2 min
Cool to 25C, pitch 1007 (German Ale)
Notes:
7 Nov 2010 Smacked pack of 5335 (dated Nov 2009), and made 1L starter at 1.035, sit at 30C
8 Nov 2010 raise temp to 33C
11 Nov Pitched second smackpack of 5335 (dated April 2010)
12 Nov Smacked 1007 (dated Oct 2010)
13 Nov 2010 Brewed and into primary at 30C
15 Nov 2010 Drop to 26C
21 Nov 2010 Gravity at 1.008, racked and added 2kg raspberries
29 Nov 2010 Gravity at 1.002, bulk prime with 180gm dextrose, pitch 5mL 5335/1007 blend per bottle
Mash was a pig. Stuck like a mofo... I remembered at this exact point why I hate decoction mashes.
Other Notes:
I like the idea of a berliner. A German style, from a bunch of guys fastidious about purity (ra ra ra) that is deliberately f'd up with lacto. I like the tartness that raspberries add (plus I'm a sucker for a good framboise), and I really wasn't confident in what 2 smacks of aged L.delbrueckii would bring to the party. So, it's a pink, mild alcohol, German throwback of a beer; The Blushing Kaiser.
sinkas
Well-Known Member
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The Rose Garden of Mystery IPA:
Formerly know as Can You Brew It Lagunitas clone:
Accidentally deleted my promash file so
SG 1060
FG 1020 (target of 1018)
9 SRM
46.8 IBU
Wyeast 1968 at 66F, increase to 70 over 5-6 days to increase attenuation due to 002 being a low attenuator.
10.9 lbs US TF MO
0.87 lbs wheat malt Weyermann
0.82 lbs munichWeyermann
0.55 lbs crystal 60 Weyermann
1.3 lbs crystal 10Weyermann
4g summit 18.5%AA at 60m
10g horizon %AA at 60m
23g Williamette 4.75%AA at 30min
11g Centennial 9%AA at 30min
34g Cascade 5.75%AA at 1m
21g Cascade dry hop for 5 days
21g Centennial dry hop for 5 days
Mash at 160F [yep, that's no typo. I had to replay it myself.]
Added unkown quantity of gypsum to kettle.
Came out as 1062, fermented to 1008, too low but tastes OK, hope that in the bottle it shuld be tasty
Formerly know as Can You Brew It Lagunitas clone:
Accidentally deleted my promash file so
SG 1060
FG 1020 (target of 1018)
9 SRM
46.8 IBU
Wyeast 1968 at 66F, increase to 70 over 5-6 days to increase attenuation due to 002 being a low attenuator.
10.9 lbs US TF MO
0.87 lbs wheat malt Weyermann
0.82 lbs munichWeyermann
0.55 lbs crystal 60 Weyermann
1.3 lbs crystal 10Weyermann
4g summit 18.5%AA at 60m
10g horizon %AA at 60m
23g Williamette 4.75%AA at 30min
11g Centennial 9%AA at 30min
34g Cascade 5.75%AA at 1m
21g Cascade dry hop for 5 days
21g Centennial dry hop for 5 days
Mash at 160F [yep, that's no typo. I had to replay it myself.]
Added unkown quantity of gypsum to kettle.
Came out as 1062, fermented to 1008, too low but tastes OK, hope that in the bottle it shuld be tasty
brendanos
Well-Known Member
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- 13/8/06
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- 960
- Reaction score
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Pearl Harbour
American Wheat Beer
2.46 kg Joe White Wheat Malt
1.72 kg Galaxy Pale Malt
Mashed in 3L/kg at 68C 60 mins then raised to 74C
Sparged at 76 approx (70-80) to yield 30L @ 1.037
Added CaSO4 to mash & boil for Cl:SO4 = 1
Boiled 60 mins, topping up with sterile liquor from HLT to keep kettle full (& wort at appropriate gravity)
Hopburst continuously from 10 mins til flameout with 200g Sorachi Ace (11.6%AA) plus 100g at flameout (no other hopping)
In fermenter 26L OG 1.036
Pitched 80ml dense ale yeast slurry (gen 3) & fermented at 18C
FG 1.008
Bottle conditioned 3/12/10 with 8 g/L dextrose
Note: I knocked the tap clean out of the fermenter when propping it up in front of the reverse cycle air con and stuffed my finger in to stem the flow til I could run it into the laundry to put a new tap in. I advise waiting long enough before drinking this so as that it conditions properly & the hoppiness mellows, but not so long that you find out just how sterile my finger was... January would be great!
We just blew a globe in the spectrophotometer at work but I'll post back IBU's in a few days (I'm eagerly anticipating them!)
American Wheat Beer
2.46 kg Joe White Wheat Malt
1.72 kg Galaxy Pale Malt
Mashed in 3L/kg at 68C 60 mins then raised to 74C
Sparged at 76 approx (70-80) to yield 30L @ 1.037
Added CaSO4 to mash & boil for Cl:SO4 = 1
Boiled 60 mins, topping up with sterile liquor from HLT to keep kettle full (& wort at appropriate gravity)
Hopburst continuously from 10 mins til flameout with 200g Sorachi Ace (11.6%AA) plus 100g at flameout (no other hopping)
In fermenter 26L OG 1.036
Pitched 80ml dense ale yeast slurry (gen 3) & fermented at 18C
FG 1.008
Bottle conditioned 3/12/10 with 8 g/L dextrose
Note: I knocked the tap clean out of the fermenter when propping it up in front of the reverse cycle air con and stuffed my finger in to stem the flow til I could run it into the laundry to put a new tap in. I advise waiting long enough before drinking this so as that it conditions properly & the hoppiness mellows, but not so long that you find out just how sterile my finger was... January would be great!
We just blew a globe in the spectrophotometer at work but I'll post back IBU's in a few days (I'm eagerly anticipating them!)
Heres the recipe to the Liberty Lager that was on tap the day of the swap & the bottle
50L Batch
Partial
OG 1050
FG 1013
2.5kg WY. Premium Pilsner
1kg WY. Carapils
600g WY Carahell
10g WY Acidulated
1.5kg Morgans Extra Light Malt (Beer Enhancer)
2x Coopers European Lager cans
30g Spalt pellets (10 mins)
25g Liberty pellets (5 mins)
50g Liberty pellets (flame out)
60g Liberty pellets (6 Days)
5g Gypsum (Calcium Sulfate)
8g Yeast Food (not DAP)
1tab Whirlfloc
Process:
12L @ 66C for 45 mins. (with salts)
Raised to 70C for 15 mins
Recirculated entire wort over grains 3 times, then Batch sparge with 4L @ 70C
Added Yeast food
Slowly brought to the boil and skimmed of any crme or impurities
Boiled for 10 min then add LME & Can with 2L boiling water to lower gravity (no I didnt take a reading sorry)
Rushed back to the boil (5 mins) then added Hops & Floc
More late hopping, then used purified ice & wort chiller to drop heat (15mins to get to 20C)
Creamed the kit yeast with 500mL @28C (hey- its a good yeast)
Added wort to fermenter with chilled water & pitched the yeast straight away (18C)
Fermented at 17-18C for 6 days, Add dry hops
Left to raise up to 22C (took a day) and left for 5 days at 22-23C
Hops dropped- time to keg up 19L & bottle the rest.
Used carbonation drops -Bottle conditioned for 3 weeks at 22-24C (room temp) then cold conditioned until the swap. (Approx 5 weeks)
Ready to quaff now or could be cellared for up to 9 months.
50L Batch
Partial
OG 1050
FG 1013
2.5kg WY. Premium Pilsner
1kg WY. Carapils
600g WY Carahell
10g WY Acidulated
1.5kg Morgans Extra Light Malt (Beer Enhancer)
2x Coopers European Lager cans
30g Spalt pellets (10 mins)
25g Liberty pellets (5 mins)
50g Liberty pellets (flame out)
60g Liberty pellets (6 Days)
5g Gypsum (Calcium Sulfate)
8g Yeast Food (not DAP)
1tab Whirlfloc
Process:
12L @ 66C for 45 mins. (with salts)
Raised to 70C for 15 mins
Recirculated entire wort over grains 3 times, then Batch sparge with 4L @ 70C
Added Yeast food
Slowly brought to the boil and skimmed of any crme or impurities
Boiled for 10 min then add LME & Can with 2L boiling water to lower gravity (no I didnt take a reading sorry)
Rushed back to the boil (5 mins) then added Hops & Floc
More late hopping, then used purified ice & wort chiller to drop heat (15mins to get to 20C)
Creamed the kit yeast with 500mL @28C (hey- its a good yeast)
Added wort to fermenter with chilled water & pitched the yeast straight away (18C)
Fermented at 17-18C for 6 days, Add dry hops
Left to raise up to 22C (took a day) and left for 5 days at 22-23C
Hops dropped- time to keg up 19L & bottle the rest.
Used carbonation drops -Bottle conditioned for 3 weeks at 22-24C (room temp) then cold conditioned until the swap. (Approx 5 weeks)
Ready to quaff now or could be cellared for up to 9 months.
brendanos
Well-Known Member
- Joined
- 13/8/06
- Messages
- 960
- Reaction score
- 25
Sounds great James, though I think you're wasting your time skimming the boil.
I tested Pearl Harbour today and it came out at 4% ABV (SG 1.0089 & moderately carbonated, so might come up to 4.1 - 4.2%). At 64 IBU's I guess this is a session beer for hop heads? It doesn't taste that bitter to me (more astringent than bitter), & is already mellowing from what I tasted yday and last week.
I tested Pearl Harbour today and it came out at 4% ABV (SG 1.0089 & moderately carbonated, so might come up to 4.1 - 4.2%). At 64 IBU's I guess this is a session beer for hop heads? It doesn't taste that bitter to me (more astringent than bitter), & is already mellowing from what I tasted yday and last week.
mika
Lupulin Threshold Shift Victim
- Joined
- 6/11/05
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- 6
I'm glad me beliefs align with someone with more education on the matter. I think if you're a scum skimmer your brewday isn't hectic enough or you have a worse case of OCD than me
Yeah, it's something I've just started doing in the last few months,,,,I havent notice any difference with the end results.
A lil birdie (who's name rhymes with masher) told me he skims EVERY brew. His beers are great so I thought I'd adopt some of his methods....
It made sense to me being a chef...thats what you do for good stocks & Consomm to help keep them clear....I might be talking about chalk vs cheese but that idea rang a bell in my brain..
Cheers for the feed back Brendan.
Hope you like the brew
:beer:
I'm glad me beliefs align with someone with more education on the matter. I think if you're a scum skimmer your brewday isn't hectic enough or you have a worse case of OCD than me
Prob both.... :chug:
brendanos
Well-Known Member
- Joined
- 13/8/06
- Messages
- 960
- Reaction score
- 25
It tasted great at the swap so I'm hoping it is equally ace in the bottle!
The skimming thing is something I've been trying to get to the bottom of for years (as it is mentioned in German literature) and have consulted many brewing wizards on the subject but came up trumps. I'm of the belief it is an old homebrewer's wives' tale & can't find any merit in it other than it helps prevent boilover. I worry more that I am removing foam positive wort constituents, or proteins that may be helpful to yeast etc. The clarity of Asher's beers is amazing, though I think it is due to a lot more than skimming. Of course this is my belief and I would hope that you would convince yourself/selves as to whether to skim or not....
The skimming thing is something I've been trying to get to the bottom of for years (as it is mentioned in German literature) and have consulted many brewing wizards on the subject but came up trumps. I'm of the belief it is an old homebrewer's wives' tale & can't find any merit in it other than it helps prevent boilover. I worry more that I am removing foam positive wort constituents, or proteins that may be helpful to yeast etc. The clarity of Asher's beers is amazing, though I think it is due to a lot more than skimming. Of course this is my belief and I would hope that you would convince yourself/selves as to whether to skim or not....
RobB
Well-Known Member
Rye Curious. Recipe and notes from my test bottle.
Note to self: Stop writing brewday notes on old scraps of paper. From what I remember:
30% malted rye
10% malted wheat
10% rolled spelt
48% ale malt
2% acidulated malt
Second note to self: If you are convinced that a measly 10% raw spelt in the grist demands a protein rest, don't lose track of time and end up destroying the head retention. You'll see it when you pour it, but somehow I've managed to brew with 50% high protein malts and I've ended up with almost no head. Pour from a height.
OG 1.042, FG 1.008.
Nelson Sauvin for 23 IBUs early. Riwaka for ***** and giggles late. Somehow the NS still manages to dominate.
Fermented at 18 degrees with US-05.
I kind of broke the "this is not the time for an experiment" rule with this beer. In fact, I broke it at almost every step of the process.
It won't be the best beer in the case, but at least you get to see how 30% rye can make a 1.008 FG beer pour like wallpaper paste!
Note to self: Stop writing brewday notes on old scraps of paper. From what I remember:
30% malted rye
10% malted wheat
10% rolled spelt
48% ale malt
2% acidulated malt
Second note to self: If you are convinced that a measly 10% raw spelt in the grist demands a protein rest, don't lose track of time and end up destroying the head retention. You'll see it when you pour it, but somehow I've managed to brew with 50% high protein malts and I've ended up with almost no head. Pour from a height.
OG 1.042, FG 1.008.
Nelson Sauvin for 23 IBUs early. Riwaka for ***** and giggles late. Somehow the NS still manages to dominate.
Fermented at 18 degrees with US-05.
I kind of broke the "this is not the time for an experiment" rule with this beer. In fact, I broke it at almost every step of the process.
It won't be the best beer in the case, but at least you get to see how 30% rye can make a 1.008 FG beer pour like wallpaper paste!
Rye Ol ******* Pale Ale
71% Australian Pale Malt
10% Rye Malt
10% Light Munich
5% Biscuit Malt
4% Melanoidin Malt
In 23L:
16g Citra 13.6AA @ 60mins = 24 IBU
25g Willammette Flowers 5.4 @ 30mins = 7 IBU
14 g EKG 4.8AA @ 20 mins = 6 IBU
14g EKG 4.8AA @ 10 mins = 3 IBU
10g Centennial @ flameout10g Centennial @ Cube (no chill)
30g Amarillo Dry Hop (after 14 days)
10g Citra Dry Hop (after 14 days)
2nd Gen
American Ale II 1272
10g Gypsum, 1g Epsom Salt = a S04:Cl of approx 1.2:1
90 minute mash @ 67C
Fermented @ 19C
Racked and dry hopped after 2 weeks. Left for 3 days, chilled for 4 then bottled.
OG: 1056
FG: 1012
Hops die down pretty quick after the first month (eg now) so drink soon!
Cam
71% Australian Pale Malt
10% Rye Malt
10% Light Munich
5% Biscuit Malt
4% Melanoidin Malt
In 23L:
16g Citra 13.6AA @ 60mins = 24 IBU
25g Willammette Flowers 5.4 @ 30mins = 7 IBU
14 g EKG 4.8AA @ 20 mins = 6 IBU
14g EKG 4.8AA @ 10 mins = 3 IBU
10g Centennial @ flameout10g Centennial @ Cube (no chill)
30g Amarillo Dry Hop (after 14 days)
10g Citra Dry Hop (after 14 days)
2nd Gen
American Ale II 1272
10g Gypsum, 1g Epsom Salt = a S04:Cl of approx 1.2:1
90 minute mash @ 67C
Fermented @ 19C
Racked and dry hopped after 2 weeks. Left for 3 days, chilled for 4 then bottled.
OG: 1056
FG: 1012
Hops die down pretty quick after the first month (eg now) so drink soon!
Cam
06-Nov-2010 London Pride
A ProMash Brewing Session Report
--------------------------------
Recipe Specifics
----------------
Batch Size (L): 40.00 Wort Size (L): 40.00
Total Grain (Kg): 9.00
Anticipated OG: 1.048 Plato: 12.01
Anticipated EBC: 17.5
Anticipated IBU: 26.0
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes
Actual OG: 1.046 Plato: 11.44
Actual FG: 1.012 Plato: 3.07
Alc by Weight: 3.49 by Volume: 4.47 From Measured Gravities.
ADF: 73.2 RDF 60.9 Apparent & Real Degree of Fermentation.
Actual Mash System Efficiency: 73 %
Anticipated Points From Mash: 48.41
Actual Points From Mash: 50.42
Grain/Extract/Sugar
% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
94.4 8.50 kg. TF Maris Otter Pale Ale Malt UK 1.037 6
5.6 0.50 kg. TF Crystal UK 1.034 145
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
33.00 g. Target Pellet 9.00 24.4 60 min.
10.00 g. Challenger Pellet 7.50 0.9 5 min.
10.00 g. Goldings - E.K. Pellet 4.75 0.7 5 min.
Yeast
-----
Wyeast 1335
Mash @ 66 degrees, 60 minute boil
The 1335 didn't take off as expected so also pitched a pack of Wyeast 1968
A ProMash Brewing Session Report
--------------------------------
Recipe Specifics
----------------
Batch Size (L): 40.00 Wort Size (L): 40.00
Total Grain (Kg): 9.00
Anticipated OG: 1.048 Plato: 12.01
Anticipated EBC: 17.5
Anticipated IBU: 26.0
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes
Actual OG: 1.046 Plato: 11.44
Actual FG: 1.012 Plato: 3.07
Alc by Weight: 3.49 by Volume: 4.47 From Measured Gravities.
ADF: 73.2 RDF 60.9 Apparent & Real Degree of Fermentation.
Actual Mash System Efficiency: 73 %
Anticipated Points From Mash: 48.41
Actual Points From Mash: 50.42
Grain/Extract/Sugar
% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
94.4 8.50 kg. TF Maris Otter Pale Ale Malt UK 1.037 6
5.6 0.50 kg. TF Crystal UK 1.034 145
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
33.00 g. Target Pellet 9.00 24.4 60 min.
10.00 g. Challenger Pellet 7.50 0.9 5 min.
10.00 g. Goldings - E.K. Pellet 4.75 0.7 5 min.
Yeast
-----
Wyeast 1335
Mash @ 66 degrees, 60 minute boil
The 1335 didn't take off as expected so also pitched a pack of Wyeast 1968
jyo
No Chillin' Like a Villain.
Cheers, WW. This was a very nice beer.
John.
John.
Doogiechap
Burp..........
- Joined
- 22/11/05
- Messages
- 1,314
- Reaction score
- 8
Doogiechaps Kolsch
Target OG: 1.051 SG Actual OG: 1.048 SG
Target FG: 1.012 SG Actual FG: 1.006 SG
Target Apparent Attenuation:: 74.9 % Actual Apparent Attenuation: 87.0 %
Target ABV: 5.1 % Actual ABV: 5.5 %
Target ABW: 4.0 % Actual ABW: 4.4 %
Target IBU (using Tinseth): 16.8 IBU Actual IBU: 16.6 IBU
Target Color (using Morey): 3.0 SRM Actual Color: 2.8 SRM
Target Mash Efficiency: 75.0 % Actual Mash Efficiency: 0.0 %
Target Fermentation Temp: 18 degC Actual Fermentation Temp: 18 degC
Fermentables
Ingredient Amount % MCU When
Barrett Burston Pale Galaxy Malt 8.452 kg 94.5 % 2.6 In Mash/Steeped
German Wheat Malt 0.495 kg 5.5 % 0.2 In Mash/Steeped
Hops
Variety Alpha Amount IBU Form When
Czech Saaz 2.5 % 28 g 4.1 Loose Whole Hops 60 Min From End
German Hallertauer Hersbrucker 2.2 % 100 g 12.7 Loose Pellet Hops 45 Min From End
Yeast
Wyeast 2565-Kolsch
Mash Type: Full Mash
Schedule Name: Single Step Infusion (66C/151F) w/Mash Out
Step Type Temperature Duration
Rest at 66 degC 60
Raise to and Mash out at 77 degC 10
Target OG: 1.051 SG Actual OG: 1.048 SG
Target FG: 1.012 SG Actual FG: 1.006 SG
Target Apparent Attenuation:: 74.9 % Actual Apparent Attenuation: 87.0 %
Target ABV: 5.1 % Actual ABV: 5.5 %
Target ABW: 4.0 % Actual ABW: 4.4 %
Target IBU (using Tinseth): 16.8 IBU Actual IBU: 16.6 IBU
Target Color (using Morey): 3.0 SRM Actual Color: 2.8 SRM
Target Mash Efficiency: 75.0 % Actual Mash Efficiency: 0.0 %
Target Fermentation Temp: 18 degC Actual Fermentation Temp: 18 degC
Fermentables
Ingredient Amount % MCU When
Barrett Burston Pale Galaxy Malt 8.452 kg 94.5 % 2.6 In Mash/Steeped
German Wheat Malt 0.495 kg 5.5 % 0.2 In Mash/Steeped
Hops
Variety Alpha Amount IBU Form When
Czech Saaz 2.5 % 28 g 4.1 Loose Whole Hops 60 Min From End
German Hallertauer Hersbrucker 2.2 % 100 g 12.7 Loose Pellet Hops 45 Min From End
Yeast
Wyeast 2565-Kolsch
Mash Type: Full Mash
Schedule Name: Single Step Infusion (66C/151F) w/Mash Out
Step Type Temperature Duration
Rest at 66 degC 60
Raise to and Mash out at 77 degC 10
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