Kölsch Recipe - Chrysanthemum flower Kolsch

{"RecipeId":96856,"RecipeTypeId":10,"OriginalRecipeId":88736,"UnitType":"m","IbuFormula":"t","CreatedBy":125964,"Name":"Chrysanthemum flower Kolsch","Description":"","ImageUrlRoot":null,"StyleId":"5B","StyleName":"Kölsch","BatchSize":18.9271,"BoilSize":24.6052,"BoilTime":70,"Efficiency":0.75,"DateCreated":"\/Date(1625212164553)\/","BrewSessionCount":0,"MostRecentBrewSession":null,"Og":1.0561179823218705,"Fg":1.0168353946965612,"Srm":3.7675777448160246,"Ibu":10.35227046550798,"BgGu":0.18447331919617963,"Abv":5.0674538036649093,"Calories":189,"AverageRating":0,"TastingNoteCount":0,"Fermentables":[{"Per":"11","Amt":"0.5","Ppg":"37","L":"9","Use":"Mash","Id":"517800","IngId":"20","Name":"Munich - UK","CustomName":"","Rank":"1"},{"Per":"89","Amt":"4.2","Ppg":"36","L":"1","Use":"Mash","Id":"517801","IngId":"574","Name":"Pilsen - UK","CustomName":"","Rank":"2"}],"Hops":[{"Amt":"50","Type":"Pellet","Use":"Boil","Min":"10","Day":"0","AA":"4.5","Ibu":"10.352270465508","Id":"541434","IngId":"15","Name":"Hallertau ","CustomName":"","Rank":"1"}],"Yeasts":[{"Atten":"0.7","Id":"143875","IngId":"563","Name":"Fermentis Safale K-97","CustomName":"","Rank":"1"}],"Others":[{"Amt":"150","Unit":"g","Use":"Boil","Id":"95195","IngId":"13444","Name":"Chrysanthemum","CustomName":"","Rank":"1"},{"Amt":"1","Unit":"each","Use":"Boil","Id":"95196","IngId":"14","Name":"Irish Moss","CustomName":"","Rank":"2"}],"MashSteps":[],"Steps":[{"Id":"161734","Rank":"1","Text":"Heat 18L water to 76degrees Celsius."},{"Id":"161735","Rank":"2","Text":"Pour malt into mash ton."},{"Id":"161736","Rank":"3","Text":"Pour heated water to the mash tun and stir For 20 min. SET CLOCK!"},{"Id":"161737","Rank":"4","Text":"Close the mash tun cover and let the mash soak for 60min until the wort is ready. SET CLOCK!"},{"Id":"161738","Rank":"5","Text":"Heat 12 L of water to 75 degrees Celsius."},{"Id":"161739","Rank":"6","Text":"Drain Approx 12 L of Wort and pour back into mash tun over 10 min.SET CLOCK!"},{"Id":"161740","Rank":"7","Text":"Drain the wort into a boiler/pot."},{"Id":"161741","Rank":"8","Text":"Sparge the mash with approx 12L of water."},{"Id":"161742","Rank":"9","Text":"Start “boil” for total of 60min-70min (my stove takes extra 10min until rolling boil) - set clock!"},{"Id":"161743","Rank":"10","Text":"Add 2oz Hops 40 min into boil - set clock!"},{"Id":"161744","Rank":"11","Text":"Prepare Chrysanthemum - add 150g to the mash bag and place in 80degree water for approx 2-3 minutes to \"wash\" away any unwanted contaniments etc."},{"Id":"161745","Rank":"12","Text":"Add Whirlfloc (Irish moss) to boil"},{"Id":"161746","Rank":"13","Text":"Add wort chiller to boil 50 min into boil - set clock!"},{"Id":"161747","Rank":"14","Text":"Add the 150gm chrysanthemum to the boil for last 10 minutes."},{"Id":"161748","Rank":"15","Text":"After 60min, take boiled wort off the flame, and cool asap with wort chiller until reaching between 25-30 degrees Celsius. Make sure everything that now touches beer is sterilized!! Use 8kg ice for fastest results."},{"Id":"161749","Rank":"16","Text":"Start preparing your yeast If necessary (rehydration etc)"},{"Id":"161750","Rank":"17","Text":"Prepare fridge to fermenting temp of 18-20 degrees Celsius"},{"Id":"161751","Rank":"18","Text":"Check O.G. Should be 1.052"},{"Id":"161752","Rank":"19","Text":"Pour cool wort into fermenting bucket. You can aerate."},{"Id":"161753","Rank":"20","Text":"Add yeast and seal bucket, and add airlock."},{"Id":"161754","Rank":"21","Text":"Store in fridge for at least 12 days between 18-20 degrees Celsius."},{"Id":"161755","Rank":"22","Text":"After 12 days “rack” the beer."},{"Id":"161756","Rank":"23","Text":"3 days later move to cold fridge (0-5degrees Celsius)"}]}