BrewBlog: Spotted Cow
Specifics
Reference
Style:
Brewer: Bob Manke
Brew Date: November 20, 2010
Yield: 5.5 gallons
Reference
Color (SRM/EBC):
5/9.9
Bitterness (Calc): 16 IBU (Daniels)
BU/GU: 0.29
Calories: 190 (12 ounces)
ABV: 4.5%
ABW: 3.5%
Batch No: 013
OG: 1.056
OG (Plato): 13.81° P
FG: 1.022
FG (Plato): 5.58° P
Real Extract: 7.06° P
App. Atten.: 59.6%
Real Atten.: 48.8%
General Information
Method: All Grain
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Adjuncts
0.50 pounds Rice Hulls  
Reference
Hops
Reference
Yeast
Name: Kolsch Yeast
Manufacturer: Wyeast
Product ID: 2565
Type: Ale
Flocculation: Low
Attenuation: 75%
Temperature Range: 56–64°F
Amount: 1500 ml
Equipment Profile

15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size: 10.00 gallons Boil Volume: 12.55 gallons
Evaporation Rate: 9.00% per hour Mash Tun Dead Space: 0.80 gallons
Efficiency: 72% Mash Tun Weight: 9.00 pounds
Hop Utilization: 100% Mash Tun Volume: 10.00 gallons
Loss: 1.00 gallons Mash Tun Specific Heat: 0.30 Cal/gram per °C
Mash Profile

Double Infusion Mash, Medium Bodied Beer

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
Notes:

For beers requiring a protein rest utilizing undermodified grains or adjuncts.

Steps

# Name Type Time Temp. Description
1 Protein Rest Infusion 30 min. 122°F

Add 40% of mash water at 132° F / 55° C

2 Saccrification Infusion 30 min. 154°F

Add 35% of mash water at 197° F / 92° C

3 Mash Out Infusion 10 min. 168°F

Add 25% of mash water at 205° F / 96° C

Fermentation
Primary: 28 days @ 68° F
Secondary: 0 days @ ° F
Tertiary: 0 days @ ° F
Age: 14 days @ 35° F
Tasting Reviews
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