Gratzer

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 90 min 41.9 IBUs 2.7 SRM 1.036 1.009 3.5 %
Actuals 1.036 1.01 3.4 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Specialty Beer 23 A 1.03 - 1.11 1.006 - 1.024 5 - 70 5 - 50 1.8 - 3 2.5 - 12 %

Fermentables

Name Amount %
Rice Hulls 1 lbs 11.11
Wheat Malt, Ger 8 lbs 88.89

Hops

Name Amount Time Use Form Alpha %
Lublin 2 oz 90 min First Wort Pellet 4
Lublin 2 oz 20 min Boil Pellet 4

Miscs

Name Amount Time Use Type
Calcium Chloride 5.00 g 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 3.00 g 60 min Mash Water Agent
Lactic Acid 3.00 ml 60 min Mash Water Agent
Epsom Salt (MgSO4) 2.00 g 60 min Mash Water Agent
Campden Tablets 1.00 Items 0 min Mash Water Agent
Calcium Chloride 5.00 g 60 min Boil Water Agent
Gypsum (Calcium Sulfate) 3.00 g 60 min Boil Water Agent
Epsom Salt (MgSO4) 2.00 g 60 min Boil Water Agent

Yeast

Name Lab Attenuation Temperature
German Ale/Kolsch (WLP029) White Labs 75% 65°F - 69°F

Mash

Step Temperature Time
Protein Rest 122°F 35 min
Saccharification 154°F 45 min
Mash Out 168°F 10 min

Notes

Ran a single decoction. Mashed in at 122 for 15 minutes. Pulled 40% of the grain and brought it up to 155 for 5 minutes. Then boiled the decoction for 5 minutes. Added it back to the main mash. Mash temp was supposed to be 156F, but I ended up being a little low. Added in 2 gallons of boiling water to bring it up to temp.

Sparged normally with 4.5-5 gallons of water at 185F. Collected 9 gallons and added my hops as I put the pot on the flame.

Boiled for 1.5 hours adding in hops at 20 min along with Whirlfloc and wort chiller.