JT's DD Kölsch
A ProMash Recipe Report
Recipe Specifics
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Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 19.50
Anticipated OG: 1.057 Plato: 13.95
Anticipated SRM: 2.8
Anticipated IBU: 22.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
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82.1 16.00 lbs. Briess Pilsen (2 Row) America 1.039 1
15.4 3.00 lbs. Briess White Wheat Malt America 1.038 2
2.6 0.50 lbs. Dingmans Caramel Pils Malt Belgium 1.034 6
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.00 oz. Hallertauer Mittelfruh Pellet 4.50 21.5 60 min.
0.50 oz. Saaz Pellet 3.60 0.9 10 min.
Extras
Amount Name Type Time
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1.00 Unit(s)Whirlfloc Fining 10 Min.(boil)
Yeast
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WYeast 2565 Kolsch
Mash Schedule
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Mash Type: Multi Step
Grain Lbs: 19.50
Water Qts: 24.00 - Before Additional Infusions
Water Gal: 6.00 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.23 - Before Additional Infusions
Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 130 Time:
20
Intermediate Rest Temp : 0 Time: 0
Saccharification Rest Temp : 145 Time:
40
Mash-out Rest Temp : 165 Time:
10
Sparge Temp : 165 Time:
0
Total Mash Volume Gal: 7.56 - Dough-In Infusion Only
Notes
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Chill to <50°F from boil pot to get a good cold break then pitch yeast.
Primary 7 - 10 days @ 58°F
Secondary 14 - 21 days @ 45°F - 50°F
Use soft water
Carb to 2.6 volumes