BEER BATCH # 99 STYLE: Classic Koelsch AMOUNT: 5.5 gal Brew Date: 6-19-01

REFERENCE: “Classic Beer Styles #13, Koelsch”, by Eric Warner, pg. 121

MALT/ADJUNCTS:

8.0 lb German Pils

0.81 lb German Wheat

HOPS: (All pellets)

0.38 oz Yakima Perle @ 7.6% for 90 min

0.34 oz Yakima Perle @ 7.6% for 45 min

0.25 oz Tettnanger @ 5.2% for 10 min Calculated IBU: 25

CLARIFYING AGENTS: 1 tsp Irish Moss for 30 min

YEAST: Wyeast #2565 in starter (1/2 cup LDME in 20 oz water)

WATER: Purified & de-ionized. pH of sparge adjusted to 5.0 – 5.5 with H3PO4.

MASHING PROCEDURE:

Heat 12 qt water to 154 F and mash in. Initial mash T = 142 F. Rest for 60 min.

Heat to 159 F. Rest for 30 min.

Heat to 172 F for mash off.

Lauter about 4 qt at 172 F or until wort is clear.

SPARGE 16 Qts., T = 165 F, Final pH = 5.96, S.G. = 1.014 MAKEUP: 4 Qts.

TOTAL BOIL: 90 Min., STEEP: 1 Min., MAKEUP: 0 Qts., O.G. = 1.052

FERMENT: 14 Days, O2 Used? Yes T = 60 < T < 64, F.G. = 1.012 Calculated Vol % = 5.16

PACKAGING: Bottled 12 using 1.5 gm corn sugar/12 oz bottle, 7-4-01.

Keged remainder, cooled to 34 F by 7-6-01.

Put bottles in cold storage 7-12-01.

Left keg and bottles at 32-34 F for 3 weeks. Force carbonated keg.