Poll #25 <- determined that the water profile would be 51 ppm Ca, 53 ppm Cl, and 51 ppm SO4. This poll, the final poll unless there is a groundswell of support to poll something that hasn't been polled already, will determine the recommended Carbonation level. When this poll is done, I will discard any outliers, compute the weighted average (mean) of the remaining votes, and round to the nearest 1/10th of a volume. This poll will be open for 48 hours. If you have issues with or suggestions for methodologies used in this project, please send them via PM. Let's keep the threads themselves on topic to the question at hand and not about how you would have asked the question differently. The Averagely Perfect Kölsch Recipe so far... ABV: 4.8% IBUs: 25 Tinseth OG: 1.045 FG: 1.008 Yeast: Wyeast 2565 Kölsch Fermentation Temperature: 62F Water: -- Ca: 51 ppm -- Cl: 53 ppm -- SO4: 51 ppm Mash at (recommended) 149F for (recommended) 60 minutes: - German Pilsner Malt (90%) - Wheat Malt (10%) Boil 75 minutes, Hops at: - 60 Minutes: 50% Hallertau Mittelfrüh and 50% Tettnang - 5 Minutes: ----Hallertau Mittelfrüh - 0.35 ounces ----Tettnang - 0.40 ounces
@utahbeerdude, have you thought of a lockdown/virus related name for this recipe yet? (I anticipate publishing the final recipe sometime Monday evening.)
I’ve never lagered. Is the time and temperature so standard, or maybe so dependent on personal preference, that a discussion of variables wouldn’t be useful?
Sort of obvious (once you say it out loud), but let's go with "Kölsch-Vid 19". I must thank my niece Hannah for the name. Cheers!
I haven't noticed anyone being very remorseful about anything, but if they are, they should speak now or forever hold their peace.
