#25 Summer Kolsch
| Selected Style and BJCP Guidelines |
| Min SG: | 1.044 | Max SG: | 1.050 | Gravity in SG |
| Min IBU: | 20 | Max IBU: | 30 | |
| Min Color: | 3.5 | Max Color: | 5.0 | Color in SRM |
| Recipe Overview |
| Pre-Boil Wort Volume: | 6.00 US gals | Post-Boil Wort Volume: | 5.15 US gals |
| Pre-Ferment Batch Volume: | 5.00 US gals | ||
| Expected Pre-Boil Gravity: | 1.042 SG | Expected OG: | 1.051 SG |
| Expected FG: | 1.013 SG | ||
| Expected ABV: | 5.0 % | Expected ABW: | 3.9 % |
| Expected IBU: | 26.8 | Expected Color: | 3.1 SRM |
| Mash Efficiency: | 75.0 % | Approx Color: | |
| Boil Duration: | 50.0 mins | ||
| Fermentation Temperature: | 63 degF |
| Fermentables |
| Ingredient | Amount | % | When |
| German Pilsner Malt | 9.00 lbs | 100.0 % | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | Form | When |
| German Hallertauer Hersbrucker | 4.0 | 1.5 oz | Loose Whole Hops | 50 Min From End |
| Czech Saaz | 3.5 | 1.0 oz | Loose Whole Hops | 15 Min From End |
| Other Ingredients |
| Ingredient | Amount | When |
| Whirlfloc Tablet | 1.0 oz | In Boil |
| Yeast |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.2 |
| pH Adjusted with: | Five Star 5.2 |
| Total Calcium (ppm): | 118 | Total Magnesium (ppm): | 44 |
| Total Sodium (ppm): | 16 | Total Sulfate (ppm): | 85 |
| Total Chloride(ppm): | 19 | Total Bicarbonate (ppm): | 102 |
| Mash Schedule |
| Mash Type: | Full Mash |
| Schedule Name: | Single Infusion (152F) |
| Step Type | Temperature | Duration |
| Strike/Dough in at | 170 degF | 5 |
| Rest at | 152 degF | 60 |
| Raise to and Mash out at | 170 degF | 0 |
| Recipe Notes |
| Mash grains at 152¡ F and hold for 60 minutes. Mash out at 170¡ F and sparge with 170¡ F water. Collect enough run off to end up with 5 gallons after a 50-minute boil (approximately 6 gallons). Bring to a boil and add the first hops. Boil for 35 minutes before adding the second hops and the Irish moss. After the 50-minute boil, chill to 63¡ F, and transfer to a fermenter. Take a gravity reading, then pitch the yeast and aerate well. Ferment at 63¡ F for one week to 10 days. Rack to secondary and let sit for a day at 65¡ to 68¡ F for a diacetyl rest. Lower the temperature back to 60 to 63¡ F and for one week. Keg or bottle afterwards. |