Description

This is a Community Recipe created by mwaite36

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included.)

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Ingredients Included

Weyermann® Premiere Pilsner Malt (3500 grams)
Crisp Pale Wheat Malt (250 grams)
Crisp Vienna Malt (800 grams)
Saaz Pellets (40 grams)
Tettnang Pellet (20 grams)
Amarillo Pellets (20 grams)
LALLEMAND Koln (Kölsch) 11g Beer Yeast (1 packs)

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Method

Beer Style (main): German Ales
Beer Style (sub): German-Style Koelsch
Batch Size: 22L
Original Gravity: 1.049
Final Gravity: 1.011
ABV %: 5
IBU: 21

THE MASH
Temperature °C: 66
Length (mins): 60
Out temp °C: 75
Out time (mins): 10

THE BOIL
Boil time (mins): 60

Additions and timing:

Saaz 20g @ 60 mins
Tettnang 20g @15 mins
Saaz 20g @ 5mins
Amarillo 20g Hopstand for 20 mins @ 80c

Secondary additions and timing:

None

Yeast: LALLEMAND Koln (Kölsch) 11g Beer
Fermentation temperature/steps: 18c for 10days

Comments: