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Rygel's Kolsch
Kölsch • All Grain • 5.5 gal
September 25, 2001 am 08:49am
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 6 lbs
German 2-row Pils
German 2-row Pils
- 1 lbs
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- .75 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- .75 oz
Hallertau - 4.5 AA% pellets; boiled 90 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- .5 oz
Tettnanger - 4.1 AA% pellets; boiled 45 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- .5 oz
Tettnanger - 4.1 AA% pellets; boiled 15 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
-
White Labs WLP070 Bourbon Yeast
White Labs WLP070 Bourbon Yeast
From a tradtional distillery in the heart of Bourbon country, this strain produces a carmel, malty character with balanced ester profile. Suitable for Bourbon or other American Whiskey with barley, rye, or corn as the base grain. Used in high-gravity beers.
Notes
Mash at 143 - 146°F for 60. Increase mash temperature to 159°F for 15 minutes and mash out with 172°F sparge water. Shoot for a thin mash of 4:1 liquor to grist ratio and pH of mash about 5.5. Use soft water if possible to minimize the alkalinity in most tap waters. Total boil time should be minimized to 60 minutes to prevent darking of wort. Start fermentation at 70°F and lower to 59°F in primary. Rack to secondary and continue at 59°F. Cold condition at 50°F for 3 weeks. Should filter beer and carbonate to approximately 2.0 volume %.
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: C - Kölsch
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.044 | 1.044 - 1.050 |  |
| Terminal Gravity: | 1.007 | 1.007 - 1.011 | |
| Color: | 3.1 SRM | 3.5 - 5 | |
| Alcohol: | 4.8% ABV | 4.4% - 5.2% | |
| Bitterness: | 27.4 IBU | 20 - 30 | |
Discussion
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