Description:

Hohe Domkirche St Petrus Kölsch

Ingredients:

• 1.00 tsp - Calcium Chloride (Mash 90 min) (Misc)
• 1.00 tbsp - PH 5.2 Stabilizer (Mash 90 min) (Misc)
• 1.00 tbsp - Phosphoric Acid (Mash 90 min) (Misc)
• 9 lbs - Pilsner (Weyermann) (1.7 SRM) (Grain)
• 8.0 oz - Vienna Malt (3.5 SRM) (Grain)
• 1.0 oz - Hallertauer [5.0%] - First Wort (Hops)
• 1.00 - Whirlfloc Tablet (Boil 15 min) (Misc)
• 1.0 oz - Hallertauer [5.0%] - Boil 15 min (Hops)
• 0.50 tsp - Yeast Nutrient (Boil 15 min) (Misc)
• 1.0 oz - Hallertauer [5.0%] - Steep 0 min (Hops)
• 1 pkgs - Kolsch Yeast (Wyeast Labs #2565) (Yeast)

Additional Instructions

Boil: 90 Minutes

Beer Profile

Original Gravity: 1.046 (11.5° P)
Final Gravity: 1.009 SG (2.3° P)
Alcohol by Vol: 4.9%
Color SRM: 2.9  Color Sample 
Bitterness IBU: 27.1
Recipe Type: all-grain
Yield: 5.50 US Gallons

Source: A.G.