ProMash Recipe Printout

Recipe : Matt's Kolsch

BJCP Style and Style Guidelines
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08-A  Koelsch & Altbier, Koelsch-Style Ale

Min OG:  1.040   Max OG:  1.048
Min IBU:    16   Max IBU:    30
Min Clr:     4   Max Clr:     5  Color in SRM, Lovibond

Recipe Specifics
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Batch Size (GAL):         5.50    Wort Size (GAL):    7.50
Total Grain (LBS):        9.50
Anticipated OG:          1.048    Plato:             11.96
Anticipated SRM:           3.2
Anticipated IBU:          26.1
Brewhouse Efficiency:       75 %
Wort Boil Time:             75    Minutes


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 89.5     8.50 lbs. Pilsener                      Belgium        1.037      2
 10.5     1.00 lbs. Wheat Malt                    Germany        1.039      2

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  0.75 oz.    Hallertau Hersbrucker             Pellet   4.75  13.8  60 min.
  0.50 oz.    Tettnanger Tettnang               Pellet   4.50   8.7  60 min.
  0.25 oz.    Hallertau Hersbrucker             Pellet   4.75   3.5  30 min.
  0.25 oz.    Hallertau Hersbrucker             Pellet   4.75   0.0  0 min.


Extras

  Amount      Name                           Type      Time
--------------------------------------------------------------------------
  1.00 Tsp    Irish Moss                     Fining    15 Min.(boil) 


Yeast
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White Labs WLP029 German Ale/Kolsch

Mash Schedule
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Mash Name :        Matt's Kolsch Mash
White Labs WLP029 German Ale/Kolsch

Total Grain LBS :  9.50
Grain Temp :      72.00 F
Total Water QTS : 12.35 - Before Additional Infusions
Total Water GAL :  3.09
Tun Thermal Mass : 0.00


                     Step   Rest   Start   Stop  Direct/  Infuse   Infuse  Infuse
Step Name            Time   Time   Temp    Temp  Infuse   Temp     Amount  Ratio
---------------------------------------------------------------------------------
Saccharification       5     60    152     152   Infuse   164       12.35   1.30
Mash Out               5     10    168     168   Infuse   210        5.43   1.87


Total Water QTS :  17.78 - After Additional Infusions
Total Water GAL :   4.44 - After Additional Infusions


All temperature measurements are degrees Fahrenheit.
All infusion amounts are in quarts.


Notes
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Based on Katspaw Kolsch from 
http://hbd.org/cgi-bin/recipator/recipator?group=28&item=353 and from readings
in _Designing Great Beers_ and _Brewing Techniques_.