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Powow Kolsch version 2

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Powow Kolsch version 2

back to search Back to Search  Style Details 

Beer Style: Kölsch (6C)
Recipe Type: all-grain
Yield: 5.1 US gallons

Kölsch
Beer Color

Description:

Primary fermentation should take 10-14 days (if fermented at the recomended temp, warmer temps will ferment faster), then do a nice diacetyl rest @ 68 degrees for 2-3 days, rack, then lower the temp by 2 degrees or so a day until you reach 30-32 degrees. let sit for 4-6 weeks @ 30-32 degrees. bottle or keg and enjoy! you don't have to follow that exactly, but that's usually the schedule (for lagers too!). results in a clean, crisp kolsch.

Ingredients:

  • 5.05 gal - Boston, MA (Water)
  • 6 lbs 12.9 oz - Pilsner (2 Row) Ger (2.0 SRM) (Grain)
  • 2 lbs 0.3 oz - Kolsch Malt German (4.5 SRM) (Grain)
  • 6.9 oz - Wheat Malt, Ger (2.0 SRM) (Grain)
  • 0.9 oz - Hallertauer [4.8%] - Boil 60 min (Hops)
  • 0.5 oz - Hallertauer [4.8%] - Boil 45 min (Hops)
  • 1 pkgs - Kolsch Yeast (Wyeast Labs #2565) (Yeast)

Additional Instructions

Boil: 60 Minutes

Beer Profile

Original Gravity: 1.048 (11.9° P)
Final Gravity: 1.009 SG (2.3° P)
Alcohol by Vol: 5.1%
Color SRM: 4.3  Color Sample 
Bitterness IBU: 27.6
Recipe Type: all-grain
Yield: 5.10 US Gallons

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