Das Funke Kölschbier
131 calories
13.1 g
330 ml
Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
12 g |
BSG - Magnum12 g Magnum Hops |
|
Pellet |
11 |
First Wort
|
60 min |
17.9 |
23.1% |
40 g |
Hallertau Mittelfruh40 g Hallertau Mittelfruh Hops |
|
Pellet |
3.75 |
Boil at 100 °C
|
10 min |
6.71 |
76.9% |
52 g
/ £ 0.00
|
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
15 L |
|
Infusion |
18 °C |
64 °C |
30 min |
|
|
Vorlauf |
64 °C |
72 °C |
30 min |
15 L |
|
Batch Sparge |
72 °C |
78 °C |
30 min |
Starting Mash Thickness:
4.3 L/kg
Starting Grain Temp:
18 °C |
Priming
Method: co2
Amount: 1.8 bar
Temp: 20 °C
CO2 Level: 2.4 Volumes |
Target Water Profile
Kolsch Dazs Funke
Notes
Mash at 68c for 90 minutes. Mash out at 72c.
At flameout, immediately whirlpool and chill wort. Aerate and pitch rehydrated dry yeast.
Ferment at 15c for approximately 4 days then increase to 18C until finished. FG should ideally be 1:008 or less for Kolsch to ensure dryness. Chill to 2c. Add gelatin, leave for further 2 days. Transfer to keg via filter and force carbonate at 2.5 vol. Lager at 2c for 3-4 weeks.
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Last Updated: 2024-02-08 22:57 UTC