|
Selected Style and BJCP Guidelines
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6C-Light Hybrid Beer-Kolsch
|
Minimum OG:
|
1.044 SG
|
Maximum OG:
|
1.050 SG
|
|
Minimum FG:
|
1.007 SG
|
Maximum FG:
|
1.011 SG
|
|
Minimum IBU:
|
20 IBU
|
Maximum IBU:
|
30 IBU
|
|
Minimum Color:
|
3.5 SRM
|
Maximum Color:
|
5.0 SRM
|
|
Wort Volume Before Boil:
|
13.00 US gals
|
Wort Volume After Boil:
|
11.00 US gals
|
|
Volume Transferred:
|
11.00 US gals
|
Water Added To Fermenter:
|
0.00 US gals
|
|
Volume At Pitching:
|
11.00 US gals
|
Volume Of Finished Beer:
|
11.00 US gals
|
|
Expected Pre-Boil Gravity:
|
1.042 SG
|
Expected OG:
|
1.046 SG
|
|
Expected FG:
|
1.011 SG
|
Apparent Attenuation:
|
74.9 %
|
|
Expected ABV:
|
4.6 %
|
Expected ABW:
|
3.6 %
|
|
Expected IBU (using Tinseth):
|
40.8 IBU
|
Expected Color (using Morey):
|
6.3 SRM
|
|
BU:GU ratio:
|
0.89
|
Approx Color:
|
|
|
Mash Efficiency:
|
72.0 %
|
|
|
|
Boil Duration:
|
90.0 mins
|
|
|
|
Fermentation Temperature:
|
60 degF
|
|
|
|
Ingredient
|
Amount
|
%
|
MCU
|
When
|
|
Schill Kolsch Malt
|
19lb 0oz
|
95.0 %
|
7.8
|
In Mash/Steeped
|
|
German Vienna Malt
|
1lb 0oz
|
5.0 %
|
0.3
|
In Mash/Steeped
|
|
Variety
|
Alpha
|
Amount
|
IBU
|
Form
|
When
|
|
US Saaz
|
4.5 %
|
5.00 oz
|
38.0
|
Loose Whole Hops
|
60 Min From End
|
|
US Saaz
|
4.5 %
|
1.00 oz
|
2.8
|
Loose Whole Hops
|
10 Min From End
|
|
US Saaz
|
4.5 %
|
1.00 oz
|
0.0
|
Loose Whole Hops
|
Dry-Hopped
|
|
Ingredient
|
Amount
|
When
|
|
Irish Moss
|
0.35 oz
|
In Boil
|
|
Yeast Nutrient
|
0.17 oz
|
In Boil
|
White Labs WLP029-German Ale/Kolsch
|
Schedule Name:
|
Single Step Infusion (65C/149F)
|
|
Step Type
|
Temperature
|
Duration
|
|
Rest at
|
149 degF
|
60
|
|
This beer cleared completely in 3-4 weeks.
|
