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Hornbrau Kolsch All-grain
Color
Stats
OG1.046
FG1.012
IBU29
ABV4.40 %
SRM2
BJCP Style
08A. Koelsch And Altbier, Koelsch-Style Ale
Description
Submitted by Hornbrau on 21-Feb-2005

Recipe Details
Tasting Notes
Awards
Boil Volume 7.00 gallons
Boil Time 75 minutes
Batch Size 5.25 gallons
Yeast Wyeast 2565 - Kolsch (75% app. attenuation)
Primary Fermentation Plastic Bucket - 7 days
Secondary Fermentation Glass - 14 days
Other Fermentation Cold condition - 30 days
Procedure Dough in at 128 and hold for 15 min, raise to 154 hold for 45 min, mashout at 169, for 10 min.
  Style Comparison
  Low   High
OG 1.040 1.046 1.048
FG 1.008 1.012 1.013
IBU 16 29 30
SRM 3.5 2 5
ABV 4 4.40 5
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
87.5 % 7.00 Pils Two-row German Pils Malt 39.7 1.2
12.5 % 1.00 Wheat Malt German Wheat Malt 6.3 1.7
  8.00     46.0  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
25.0 % 0.50 Hallertau Tradition Pellet 7.0 3.5 75 0.305 15.2
25.0 % 0.50 Hallertau Tradition Pellet 7.0 3.5 FWH 0.177 8.8
25.0 % 0.50 Saaz Pellet 3.5 1.8 FWH 0.177 4.4
25.0 % 0.50 Saaz Pellet 3.5 1.8 2 0.025 0.6
  2.00               29.0
Miscellaneous Ingredients
Weight/Units Name Notes
1 Whirlflock Tablet last 20 min of boil