I’ve been meaning to post my update on my bastardized kolsch recipe for a while now but have been out of commision with the flu lately and  haven’t really been inspired to write. Now that I’m feeling better and have some energy, here are the details straight from beertools:

Kolsch in da hood

6-C Kölsch

 

Size: 5.0 gal

Efficiency: 46.57%

Attenuation: 78.9%

Calories: 345.28 per 22 fl oz

 

Original Gravity: 1.057 (1.044 - 1.050)

Terminal Gravity: 1.012 (1.007 - 1.011)

Color: 13.4 (3.5 - 5.0)

Alcohol: 5.89% (4.4% - 5.2%)

Bitterness: 22.47 (20.0 - 30.0)

 

Ingredients:

3.0 lbs American 2-row

0.5 lbs Caramel Malt 120L

6.6 lbs Liquid Light Extract

1 oz Mt. Hood (5.0%) - added during boil, boiled 60 min

1 ea White Labs WLP029 German Ale/Kölsch

.5 oz Mt. Hood (5.0%) - added during boil, boiled 10 min

.5 oz Mt. Hood (5.0%) - added during boil, boiled 0.0 min

 

Notes:

Mashed  for 1 hour at 148 -152 Added 1/2 gallon of heated  water at 1/2 hour mark to get temp back up after hitting 148< New temp start 164 with 20 minutes left in mash

 

Mash volume 1.5 gallons for 3.5 lbs of grain

 

Rinse with additional 1.5 gallons for 10 minutes at 170

 

Started boil at 1:20pm

 

Added 1 oz Mt Hood at 60

 

Irish Moss 15

 

1/2 oz Mt Hood at 10

 

1/2 oz at end

 

Cooled wort to in ice bath @ 2:20 afer over 40 minutes, was down to 100; poured top off water into fermenter & added wort, temp dropped to 80. Will pitch at 75

 

Pitched yeast @ 77; attached blowoff tube @ 3:30

 

Waiting for fermentation to start

 

Refracto reading was 14 which converts to 1.054 pre fermentation

 

Took refracto reading on 01/30/08 (10 days into fermentation) and converted to 1.017/Took Hydro reading as well which read 1.012 without adjusting for temp

 

02/04/08 - Dumped the yeast/trub

 

02/05/08 - Took refracto once more  - 8 brix; steady at 1.012 and ready to bottle

 

Results generated by BeerTools Pro 1.0.29