Mash rest steps:
- 131°F (55°C) 10 minutes.
- 145°F (63°C) 45 minutes.
- 158°F (70°C) 20 minutes.
- 168°F (76°C) 10 minutes mashout.
Mash out at 168°F (76°C), with pre-boil wort volume of 6.5 gallons (25 L). Bring to a rolling boil for 90 minutes, add hops at specified intervals from end of boil. Chill wort to 58°F (14°C) and pitch yeast.
Allow temp to rise to 68°F (20°C) after 4days. Lager for 2 months at 40°F (4°C).
The post 2015 Big Brew Recipe #3: Killer Kölsch appeared first on American Homebrewers Association.
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