| Selected Style and BJCP Guidelines |
| 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 |
| Recipe Overview |
| 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 |
| Fermentables |
| 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 |
| Hops |
| 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 |
| Other Ingredients |
| Ingredient | Amount | When |
| Irish Moss | 0.35 oz | In Boil |
| Yeast Nutrient | 0.17 oz | In Boil |
| Yeast |
| Mash Schedule |
| Schedule Name: | Single Step Infusion (65C/149F) |
| Step Type | Temperature | Duration |
| Rest at | 149 degF | 60 |
| Recipe Notes |
| This beer cleared completely in 3-4 weeks. |
