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Murrietaweiser

This batch started out as a traditional kolsch, but the grain bill was shorted by 9 pounds of 2 row for a 12 gallon batch. Concequently, this became a rapid calculation for a five galon batch with this recipe as a result.

Brewer: Donald Park Email: -
Beer: Murrietaweiser Style: Kölsch
Type: All grain Size: 5 gallons
Color:
9 HCU (~6 SRM)
Bitterness: 31 IBU
OG: 1.042 FG: 1.006
Alcohol: 4.7% v/v (3.7% w/w)
Water: City of Murrieta municipal water boiled for 15 monutes to remove residual chlorine.
Grain: 1 lb. German Pilsner
2 lb. Wheat malt
3 lb. German Munich
.5 lb. DeWolf Cosyns
Mash: 87% efficiency
Mash - 153°/60"
Boil: 60 minutes SG 1.035 6 gallons
1 TBSP Irish Moss at 15" remaining in boil.
Hops: 1 oz. Hallertauer (4.25% AA, 45 min.)
1 oz. Saaz (3.75% AA, 30 min.)
1 oz. Saaz (3.75% AA, 15 min.)
Yeast: White Labs German Kolsch prepared 72 hours in advance in 2-900 ml starter flasks at 70°F. This was intended for a 11 gal batch, but both were pitched into the resulting 5.5 gallon batch, due to the grain shortage mentioned above.
Log: Brewed on 3/30/01 at 8:30 pm with the help of several Canadians and neighbors.
Carbonation: 2.5 volumes Keg: 14.9 psi @ 45°F

Recipe posted 05/12/01.