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Old 15-08-2017, 09:53 AM   #11
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If you want a maltier beer try adding some melanoidin malt.
Fermenting BIPA x2, Jaipur clone, Dry Irish Stout with WLP004, Dry Irish Stout with WLP007, Hoppy Lager, Rye Kolsch, 3 Meads, Cyser, Red Honey wine and Port, Raw Saison

Conditioning Dry Irish Stout with CML US yeast

Drinking American Stout, Punk IPA, Kolsch x2, German Lager x2, Mild, Brown Porter, Mead, Melomel
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Old 16-08-2017, 08:07 PM   #12
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Originally Posted by pvt_ak View Post
Interested to see your tried and tested recipe

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Sorry dude missed this one. So off the top of my head, from my chair beside the pool on my holibobs in Spain it is

3.2kg pilsener malt
0.15 carahell
0.47 carapils
0.17 caramalt

Bitter - saaz (IBU 23)

Wa-iti and hallertau blanc for aroma.

Historically used wyeast Kolsch yeast fermented at 15oC

I have this actual recipe fermenting back in Blighty with the CML yeast so I'm fascinated to see how it comes out.

Bottle swap anyone?

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Old 26-11-2017, 11:27 AM   #13
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Default Another Kolsch

Originally Posted by pvt_ak View Post
Did the James Morton Kolsch today with 100% pilsner,Hallertau Mittelfruh hops and CMl Kolsch Yeast.

Apart from dropping my Grain bag into the bucket when sparging and sploshing a little over the floor went really well.

OG at 1050 so bang on for recipe.

20l of Amber loveliness bunged in the brew fridge.

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Going to throw another Kolsch on tomorrow but this time 25l

5600g of Pilsner
100g Crystal

Hallertau Mittelfruh Hops
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