My most recent batch brewed was using Jamil's Kolsch Recipe but scaled up to a 10 gallon batch:
Kölsch
(10 gallons - all-grain)OG Measured: = 1.050
90 Minute Mash / 90 Minute Boil
Ingredients
18 lbs. Belgo-Franc Pilsner Malt
1 lb. Breiss Vienna Malt
5 oz. German Hallertauer Hops - 2.7 Alpha Acid / 6.3 Beta Acid
Split into two 5 gallon batches - Wyeast 2565 (Kölsch) yeast & Safale-05
Fermenting the 2565 batch at ~58 degrees and the S-05 batch at ~63 degrees. A starter was made using 2565 and fermentation was happening less than 8 hours after adding to the fermenter. S-05 carboy fermentation took roughly 24 hours before a krausen formed.
More information to come.
