Kölsch Recipe - Munich October Ale

Recipe Info

Recipe Image

Munich October Ale

by on
All Grain
24.5 Liter(s)
25 Liter(s)
30 min
60%
This is an Octoberfest inspired beer, if it were lagered it would be a Helles Bock or a strong Marzen. But its being primarily ferment at ale temps (20-21c), secondary fermentation will be as low as can be achieved (probably 17c). So probably most resembles a Kölsch or Altbier.

This recipe was cloned from Actual Real Crimson Abbey.

Fermentables

56% - Maris Otter Pale - UK
4.2
37
3
Mash
25% - Munich - UK
1.9
37
7
Mash
11% - Carapils - DE
0.85
33
2
Mash
8% - Amber - UK
0.6
32
27
Mash
0% - Flaked Corn - US
0
37
1
Mash
0% - Grits - US
0
37
1
Mash
0% - Cane Sugar - US
0
46
1
Late

Hops

Topaz
15
Leaf
Boil
15 min(s)
15
10.1
Saaz
15
Leaf
Boil
15 min(s)
3.8
2.6
Topaz
10
Leaf
Boil
15 min(s)
16.4
7.3

Yeast

Bulldog B44 Eueopean Ale Yeast
75%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Munich October Ale
Kölsch
  • 24.50 Gallons Liters Batch Size
  • 25.00 Gallons Liters Boil Size
  • 30  min Boil Time
  • 1.056 OG
  • 1.014 FG
  • 20.0 IBU (brewgr) Bitterness
  • 0.36 BG:GU
  • 9.6° SRM Color
  • 60% Efficiency
  • 5.4% ABV Alcohol
  • 187 per 12oz Calories
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