Description

This is a Community Recipe created by chupeau

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them.)

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Ingredients Included

Weyermann® Munich Malt II (3400 grams)
WEYERMANN® BARKE® PILSNER MALT (2600 grams)
Weyermann® Carafa Special® Type 3 (300 grams)
Weyermann® Carapils® (200 grams)
Hallertau Blanc Pellets (20 grams)
Perle Pellets (3 grams)
Saaz Pellets (3 grams)
Wyeast 2565 Kölsch.  (2 packs)

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Method

Beer Style (main): European Lagers
Beer Style (sub): German-Style Schwarzbier
Batch Size: 30
Original Gravity: 1.055
Final Gravity: 1.011
ABV %: 5.2
IBU: 22.8

THE MASH
Temperature °C: 3 steps
Length (mins): 40, 50, 65, 72
Out temp °C: 76
Out time (mins): 60

THE BOIL
Boil time (mins): 75

Additions and timing:

Hallertauer 20g 60 min
Perle 3g 15min
Saaz 3g 5min

Secondary additions and timing:

None

Yeast: Wyeast 2565 Kölsch
Fermentation temperature/steps: See the Yeast provider instructions

Comments:

mash in 40°C hydration rest 15min
Protein rest 50°C 15min
Beta Amylase 65¨°C 30 min
Alpha Amylase 72°C 30 min
Mash out 76°C 10min
Whirlpool 15min