Notes
While in New Orleans this past spring, I ran across and enjoyed this beer made only for sale in Louisiana. I liked it so much, that I began a mission to try and replicate it when I got home. With the help of some Louisiana homebrewers, who gifted me a few bottles to use as my control, I took to the brew kettle and fermenter. I brew BIAB, and this is more a hybrid beer than it is a kolsch. I mash with 7.5 gallons and sparge with the remaining 2 gals that total mash volume calls for. My brewhouse efficiency is 72%. For simplicity, the hops equals 10 grams. I use Wyeast Kolsch 2565 for this brew. I use a starter, and cool the wort to 65F, pitch and let it rise back to 68F and hold there for 3 weeks. I secondary and lager at 35F for another 4 weeks. I bring it back up to room temperature for a day and then prime (2.7 vol) and bottle. Bottle conditioning for about 14 days seems to be about right. I use RO water and my water additions for the 9.5 gals are : 2.6 g Gypsum, 1.5 g Epsom Salt, 1 g Kosher Salt, and 5.7 g of Calcium Chloride. Here is the link to the original, The Boot by Abita Brewing https://abita.com/brews/the-boot. Enjoy!
Fermentables
Amount |
Fermentable |
Use |
% |
84.40 oz |
Pilsen / Pilsner (DE) |
Mash |
45.79% |
50.00 oz |
White Wheat (US) |
Mash |
27.13% |
26.20 oz |
Flaked Oat (US) |
Mash |
14.22% |
19.70 oz |
Caramel/Crystal 10L (US) |
Mash |
10.69% |
4.00 oz |
Acidulated (DE) |
Mash |
2.17% |
Hops
Amount |
Hop |
Use |
Time |
AA |
IBU |
0.35 oz |
Hallertau Blanc - Pellet |
Boil |
60 Minute(s) |
10.5% |
13.83 |
Yeast
Name |
Attenuation |
Wyeast 2565 Kolsch Liquid Yeast |
73% - 77% |
Other
Name |
Amount |
Use |
Time |
Irish Moss |
1.00 tsp |
Boil |
15 Minute(s) |
Mash Schedule
Temperature |
Time |
154 F |
90 Minutes |
170 F |
10 Minutes |
Fermentation Schedule
Temperature |
Time |
68 F |
21 Day(s) |
35 F |
28 Day(s) |
70 F |
14 Day(s) |
Target Water Profile
Ca+2 |
Mg+2 |
Na+ |
Cl- |
SO42- |
HCO3- |
60 |
5 |
10 |
95 |
55 |
0 |
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