Recipe Name: The Reboot (my Clone Of Abita Brewings  The Boot)
URL: https://www.mibrewsupply.com/recipe/the-reboot-my-clone-of-abita-brewings-the-boot
Type: All Grain
Style: Clone Beer

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!

Batch Size: 5.50 Gallons
Boil Length: 90 Minutes
OG: 1.049
FG: 1.012
ABV: 4.9%
IBU: 14
SRM: 5

Fermentables
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84.40oz Pilsen / Pilsner (DE) - Mash
50.00oz White Wheat (US) - Mash
26.20oz Flaked Oat (US) - Mash
19.70oz Caramel/Crystal 10L (US) - Mash
4.00oz Acidulated (DE) - Mash

Hops
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0.35oz Hallertau Blanc - Boil - 60 Minute(s) (13.83 IBU)

Yeast
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Wyeast 2565 Kolsch Liquid Yeast

Other
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Mash Schedule
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154F for 90 Minutes
170F for 10 Minutes

Fermentation Schedule
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68F for 21 Day(s)
35F for 28 Day(s)
70F for 14 Day(s)