← All brews
La Rousse Française
Grain bill
| Gladfield Pilsner Malt | 5.5 kg | 73.3% |
| Gladfield Munich Malt | 1 kg | 13.3% |
| Vienna Malt | 0.5 kg | 6.7% |
| Weyermann Special B | 0.25 kg | 3.3% |
| Weyermann CARAMUNICH Type 1 | 0.25 kg | 3.3% |
Hop schedule
| Hop | 60 min | 30 min | 15 min | 10 min |
|---|---|---|---|---|
| Hallertau Mittelfrüh | 20g | · | 15g | · |
| Styrian Golding | · | 15g | · | 10g |
Yeast
| White Labs WLP029 German Ale - Kolsch | 1 packets |
Process parameters
- Mash
- 67 °C / 70 min
- Strike
- 23.75 L
- Sparge
- 11.75 L
- Boil
- 90 min
Fermentation schedule
| Primary Fermentation | 15 °C · 14 days |
| Diacetyl Rest | 15 °C · 5 days |
| Cold Crash | 18 °C · 3 days |
| Cold Crash | 2 °C · 1 day |
| Conditioning | 3 °C · 70 days |
La Rousse Française
Fermentation notes
Fermentation steps were done by tracking SG levels - Days are just estimates Primary 15 degrees until SG reached 1.03 Diacetyl ramping from 15 degrees to 18 degrees over 5 days Hold at 18 until fermentation finished Clarification added - gelatin Cold crash from 18 degrees to 2 degrees over 3 days Held at 2 degrees for 1 or 2 days before transferring to keg for conditioning