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beer belly blond
Kölsch • Extract • 5 gal
November 5, 2001 pm 03:11pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .75 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- .5 lbs
Pacific Northwest Wheat
Pacific Northwest Wheat
- 6 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 1/4 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- .5 oz
Tettnanger - 3.9 AA% pellets; boiled 55 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- .5 oz
Fuggle - 5.5 AA% whole; boiled 55 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- .5 oz
Fuggle - 5.5 AA% whole; boiled 30 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- .5 oz
Fuggle - 5.5 AA% whole; boiled 1 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- .025 tsp
irish moss - (omitted from calculations)
irish moss
- 1 lb
honey - (omitted from calculations)
honey
-
Wyeast 3766 Cider
Wyeast 3766 Cider
Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.
Notes
started grains at 130,held for 15 min, 35 min at 150 to 158.washed with 170 1 gallon.chilled to 72 after boil, pitched.
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: C - Kölsch
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.049 | 1.044 - 1.050 |  |
| Terminal Gravity: | 1.013 | 1.007 - 1.011 | |
| Color: | 5.9 SRM | 3.5 - 5 | |
| Alcohol: | 4.7% ABV | 4.4% - 5.2% | |
| Bitterness: | 24.2 IBU | 20 - 30 | |
Discussion
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