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Die Kaiser's Kotbusser
Specialty Beer • Partial Mash • 5 gal
Modification of Kotbusser recipe from Radical Brewing
July 26, 2007 pm 09:59pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 1.0 lbs
American 6-row Pale
American 6-row Pale
Tends to increase lautering efficiency due to a stiffer husk. May be used as the base malt for any beer style. The enzymes in all varieties of the current crop are sufficient to support high percentages of specialty malts and adjuncts.
- .5 lbs
Crystal Malt 20°L
Crystal Malt 20°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 2.0 lbs
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 3.5 lbs
Liquid Wheat Extract
Liquid Wheat Extract
Made with a preponderance of wheat malt (55%) for the production of wheat or Weiss beers. Contains no colored malts or hops.
- .13 lbs
Molasses
Molasses
Imparts strong sweet flavor. Use in stouts and porters.
- 0.75 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- .13 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 1.0 oz
Tettnanger - 4.5 AA% pellets; boiled 120 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 0.50 oz
Tettnanger - 4.5 AA% pellets; boiled 30 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1.0 oz
Tettnanger - 4.5 AA% pellets; boiled 5 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- .5 oz
Saaz - boil for 5 minutes - (omitted from calculations)
Saaz - boil for 5 minutes
-
Wyeast 1007 German Ale™
Wyeast 1007 German Ale™
Ferments dry and crisp, leaving a complex but mild flavor. Produces an extremely rocky head and ferments well down to 55F.
Notes
2 oz each of honey and molasses. 13 oz. of oatmeal. Mini-mash @ 152 degrees. Sparge and add extracts and molasses. Boil 2 hours adding hops per schedule. Add honey at end of boil. Primary ferment @ 62-67 degrees. Secondary at 40-45 degrees for at least 3 weeks.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.056 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.011 | 0.995 - 1.035 | |
| Color: | 11.3 SRM | 1 - 50 | |
| Alcohol: | 5.8% ABV | 2.5% - 14.5% | |
| Bitterness: | 28.2 IBU | 0 - 100 | |
Discussion
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