Beer: Stein Beer

We decided to take a shot at brewing a beer in the stein brewing method. All I have to really say is this was one of the most fun brew days we've ever had. There was just so much awesome crammed into one day! We decided to go with a simple Kölsch recipe to start with and then if it was successful, do something a little more complex. We hit a 1.052 OG which was very close to what we were hoping for. Only issue we had was the Wyeast Kölsch smack pack had a hole in it when we smacked it. And yes we did cook steaks on the rocks and potatoes in the fire. It was amazing.

Hopefully we'll have more pics, but here is what I have so far!

Here is the link: http://imgur.com/a/1csBh

Original Gravity:

1.055

Final Gravity:

1.014

ABV (standard):

5.42%

IBU (tinseth):

24.37

SRM (morey):

4.11

Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	American - Pilsner	37	1.8	90.9%
0.5 lb	American - Carapils (Dextrine Malt)	33	1.8	4.5%
0.5 lb	German - Munich Light	37	6	4.5%
11 lb	Total

Hops

Amount	Variety	Type	AA	Use	Time	IBU
1 oz	Domestic Hallertau	Pellet	3.9	Boil	60 min	16.7
0.5 oz	Domestic Hallertau	Pellet	3.9	Boil	45 min	7.67

Mash Guidelines

Amount	Description	Type	Temp	Time
4.5 gal	170F to warm mash tun and dough in at 161F	Infusion	150 F	60 min
3.5 gal	Bring to boil and sparge as much as needed	Sparge	170 F	10 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
15 each	Granite Rocks (Fist Size)	Other	Boil	60 min

Yeast

Wyeast - Kölsch 2565

Attenuation (avg): 75% Flocculation: Low Optimum Temp: 56 - 70 °F Starter: No Fermentation Temp: 65 °F Pitch Rate: 0.35 (M cells / ml / ° P) 90 B cells required