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Holy Kolsch 2020 with Cucumber
Kölsch • All Grain • 4.75 gal
Brewed on 9/20/20
March 12, 2012 pm 12:26pm
0.0/5.0 0 ratings
Ingredients (All Grain, 4.75 gal)
- 10.5 lbs
Pilsner Malt; Weyermann®
Pilsner Malt; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics:Perfect foundation grist for all lagers. Excellent modification and favorable protein and glucan levels. Excellent lautering properties. Provides finished beer with substantial body and mouthfeel, as well as good foam development and head retention. Very flexible grain with high extract efficiency for reliable lager-making in any brew house, including pub ale systems. Yields optimum results for any process⎯from single-step to multi-step infusion, to decoction. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All lagers, especially Pils/Pilsner/Pilsener, low-alcohol beer, “light“ beer, Belgian beers
- 0.25 lbs
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- 0.5 lbs
Pale Wheat Malt; Weyermann®
Pale Wheat Malt; Weyermann®
German-grown top-quality wheat (2004 harvest). Product Characteristics: Ideal foundation grain for pale Weizenbiers, such as Hefeweizen and Kristallweizen. Essential ingredient in North American pub wheat ales. Adds creaminess, body, and complex wheat flavors to top-fermented beers. Recommended Quantities: Up to 80% in Bavarian-style Weizenbiers, up to 50% in North American pub wheat ales, up to 7% in Altbier and Kölsch. Suitability (beer styles): Ales: Hefeweizen, Kristallweizen, Weizenbock, Dunkelweizen, pub wheat ales, Altbier, Kölsch, light or low-alcohol beers
- 0.125 lbs
Acidulated Malt
Acidulated Malt
High lactic acid. For lambics, sour mash beers, Irish stout, pilsners and wheats.
- 0.5 lbs
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 0.3 oz
Magnum - 12.9 AA% pellets; boiled 60 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- 1.00 oz
Saaz - 2.3 AA% pellets; boiled 30 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1.00 oz
Hallertauer Hersbrucker - 1.7 AA% pellets; boiled 10 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
-
Wyeast 2565 Kolsch
Wyeast 2565 Kolsch
A hybrid of ale and lager characteristics. This strain develops excellent maltiness with subdued fruitiness, and a crisp finish. Ferments well at moderate temperatures.
Notes
Scarification Rest Temp 150 Time: 65. Actually, the mash ended up at 153 F. Sparged water at 168. The total boil was 60 minutes. Made 1/4 Gal starter with constant vibration out of one vial of yeast 24 hrs before the brew. Pitched the yeast at about 84 F or so and let the ferment starts at room temp, which started at 80. 14 days primary then transferred to secondary and added 1 cucumber chopped in a bag and quick sanitizer bath. Kept in 38 to 40 degrees for 4 weeks.
Style (BJCP)
Category: 5 - Pale Bitter European Beer
Subcategory: B - Kölsch
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.060 | 1.044 - 1.050 |  |
| Terminal Gravity: | 1.011 | 1.007 - 1.011 | |
| Color: | 5.5 SRM | 3.5 - 5 | |
| Alcohol: | 6.4% ABV | 4.4% - 5.2% | |
| Bitterness: | 28.0 IBU | 18 - 30 | |
Discussion
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