Source: Grant W. Knechtel
Recipe added: 01/22/99
This was excellent, and went all too fast. Next time I'll substitute about a half pound of wheat malt for some of the pale malt in an attempt to find that elusive Koelsch "vinous" character, eliminate the low temperature rest and lower saccharification to 148 F.
Recipe type: All Grain
Batch Size: 5 gallons
Starting Gravity: 1.046
Finishing Gravity: 1.010
Time in Boil: 75 minutes
Primary Fermentation: 2 weeks at 57 F.
Secondary Fermentation: 5 weeks at 40F
- 7.75 lbs Gambrinus pale 2-row
- .25 lbs Carpils/Dextrine
- 1 oz Hallertauer Hersbrucker 2.3% alpha acid whole hops
- 1 oz. Mt Hood 6.3% alpha acid whole hops
- 0.5 oz Spalt 2.5 % alpha acid whole hops
- 1oz Domestic Hallertau 3.6% alpha acid whole hops
- 0.5 oz Saaz 3.9% alpha acid whole hops
- Wyeast 2565 Koelsch in 1 quart starter
- 1tsp rehydrated Irish moss
- Very soft Seattle water with 1/4 tsp CaCl2*2H20 in mash.
Mash grains 30 minutes at145 F, boost to 150 F with boiling water. Maintain saccharification temperature 75 minutes by decocting twice, 1.5 and 1 qt thick mash separated and brought to boil, added back. Mash out 15 minutes at 170. Sparge with 4 gallons 180 F water to collect 6 gallons. Add 0.5 oz Hersbrucker first wort hops. Add Mt. Hood hops on coming to boil, add Spalt, remaining Hersbrucker and 0.5 oz Domestic Hallertau and Irish moss after 1 hour, steep remaining hops10 minutes after flame out then force chill, whirlpool, ron off through stainless scrubbie into glass carboy, pitch yeast. Ferment in fridge to control temperature.
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