# Domquell Koelsch 
Nominal Quantity: 22l wort (Wuerze)

## Ingredients

### Malt
- 3.2 kg Pilsener Malt
- 0.12 kg Acidulated Malt (Sauermalz)
- 0.59 kg Wheat

### Water
- 13.5 l Steep (Hauptguss)
- 14.5 l Filter (Nachguss)

### Hops
- 12g Spalt Select (alpha 5.0%) [Bittering]
- 12g Magnum, Taurus or Merkur (alpha 13.7%) [Flavouring]

### Yeast
Either:

- WYEAST 2565
- WYEAST 1007
- Whitelabs WLP 09
- Fermentis Safale K-97

## Procedure

### Steep

1. 40-43 °C, stay 20 minutes
2. 61-63 °C, stay 30 minutes
3. 70-72 °C, stay 30 minutes
4. 75-78 °C, stay until iodine test (approx. 10 minutes)

#### Notes:
- Mash is sensitive to oxygen to not stur excessively. Stir when heating and every 10 minutes.
- DO NOT EXCEED 78°C (otherwise starch is formed and enzymes killed)

### Hops
1. Add bittering hops
2. Boil
3. After break of wort (approx. 20 minutes), add flavouring hops
4. Boil for 70 minutes