All Grain Kölsch homebrew recipe. This homebrew recipe uses the following ingredients: Pilsner - DE, Vienna - DE, Hallertau Hops, White Labs German Ale/Kölsch WLP029 Homebrew Yeast, Gardenia Blossoms.
1.dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 149 ?F (65 ?C).
2.Hold at 149 ?F (65 ?C) until enzymatic conversion is complete.
3.Raise the temperature to mash out at 168 ?F (76 ?C).
4.Sparge slowly with 170 ?F (77 ?C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.6 L) and the gravity is 1.037 (9.3 ?P).
{"RecipeId":9631,"RecipeTypeId":10,"OriginalRecipeId":9630,"UnitType":"s","IbuFormula":"t","CreatedBy":102448,"Name":"Pauls Kolsch","Description":"","ImageUrlRoot":null,"StyleId":"5B","StyleName":"Kölsch","BatchSize":5,"BoilSize":7,"BoilTime":90,"Efficiency":0.8,"DateCreated":"\/Date(1431029401303)\/","BrewSessionCount":0,"MostRecentBrewSession":null,"Og":1.05164,"Fg":1.01291,"Srm":3.9446377769452297,"Ibu":23.40795170214637,"BgGu":0.45329108640872212,"Abv":4.99617,"Calories":172,"AverageRating":0,"TastingNoteCount":0,"Fermentables":[{"Per":"95","Amt":"9.25","Ppg":"33","L":"2","Use":"Mash","Id":"41924","IngId":"575","Name":"Pilsner - DE","CustomName":"","Rank":"1"},{"Per":"5","Amt":"0.5","Ppg":"35","L":"4","Use":"Mash","Id":"41925","IngId":"588","Name":"Vienna - DE","CustomName":"","Rank":"2"}],"Hops":[{"Amt":"1.25","Type":"Pellet","Use":"Boil","Min":"60","Day":"0","AA":"5","Ibu":"23.4079517021464","Id":"40960","IngId":"15","Name":"Hallertau ","CustomName":"","Rank":"1"}],"Yeasts":[{"Atten":"0.75","Id":"12442","IngId":"173","Name":"White Labs German Ale/Kölsch WLP029","CustomName":"","Rank":"1"}],"Others":[{"Amt":"0.5","Unit":"qt","Use":"FlameOut","Id":"6943","IngId":"1155","Name":"Gardenia Blossoms","CustomName":"","Rank":"1"}],"MashSteps":[],"Steps":[{"Id":"13535","Rank":"1","Text":"dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 149 ?F (65 ?C)."},{"Id":"13536","Rank":"2","Text":"Hold at 149 ?F (65 ?C) until enzymatic conversion is complete."},{"Id":"13537","Rank":"3","Text":"Raise the temperature to mash out at 168 ?F (76 ?C)."},{"Id":"13538","Rank":"4","Text":"Sparge slowly with 170 ?F (77 ?C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.6 L) and the gravity is 1.037 (9.3 ?P)."}]}