2015 Spice/Herb/Veg

Hand entered from Zymurgy Magazine

6 gallons
30 minute boil
2.3 IBU
2.9 SRM
1.044 OG
1.008 FG

4.16 lbs Rauch Malt
4.16 lbs Wheat Malt

0.16 oz Hallertauer Mittelfrueh @ 30

5 Chipoltle Peppers 1 day in Tertiary

Kolsch II (WL2575)
Lactobacillus delbrucki (WLP677)

Mash at 148 F

Single infusion mash at 148°F (64°C) for 70 minutes. Lactobacillus only in primary fermentation. Add German ale yeast starter (Wyeast 2575) in secondary. Add five dried chipotle peppers to tertiary (rehydrate in boiled water).

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