{{Notes}}
Based on boiling {{CalculateBoilVolumeDisplay}} gallonsliters at {{CalculatePreBoilGravityDisplay}} for {{CalculateBoilTimeDisplay}} minutes, this will decrease your wort by {{CalculateBoilLoss}} gallonsliters, bringing your after boil OG to {{CalculateFinalGravityFromPreBoilGravity}}.
You were planning on an OG of {{RecipeSummary.Og}} so you are right on track. Nice job!
You wanted an OG of {{RecipeSummary.Og}}. It looks like it will be over.
You wanted an OG of {{RecipeSummary.Og}}. It looks like it will be under.
Shared on tap during ski weekend. Received comments like "nailed the German flavor" and "you could sell this stuff!". Very pleased with how this mellowed with plenty of cold aging in the keg. Even though it's strong, it isn't overpowering and has a balanced rye flavor with the german hops. Spicy character remains with some lingering tartness. If I were to brew this again, I'd just remove a bit of rye and .5 lbs or so of Pilsner malt to lower ABV a bit.
Wort had quite a different flavor compared to the usual two-row base malt worts. The rye really added a bready, spicy character and I was surprised how sweet it was (the unexpected efficiency and thus, higher than anticipated OG would explain that). Tasted great as an unfermented barley sweat tea! I think the hops balance will be just right for the kolsch style.
