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Smokey Kolsch
Kölsch • All Grain • 5.5 gal
Variation of the Holy Kolsch I brewed before.
April 25, 2012 pm 05:31pm
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Ingredients (All Grain, 5.5 gal)
- 7 lbs
German 2-row Pils
German 2-row Pils
- 1 lbs
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- 0.5 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- 2 lbs
German Smoked
German Smoked
Earthy, rich smoke flavor
- 1.0 oz
Saaz - 5.8 AA% pellets; boiled 60 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
White Labs WLP029 German Ale/Kölsch
White Labs WLP029 German Ale/Kölsch
From a small brewpub in Cologne, Germany, this yeast works great in Kölsch and Alt style beers. Good for light beers like blond and honey. Accentuates hop flavors, similar to WLP001. The slight sulfur produced during fermentation will disappear with age a
Notes
Saccharification Rest Temp 150 Time: 70 Mash-out Rest Temp 168 Time: 10 Sparge Temp 170 Time: 60 Add 1 tsp of gypsum at mash-in. Add Super Moss and nutrient 10 minutes to end of boil.
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: C - Kölsch
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.053 | 1.044 - 1.050 |  |
| Terminal Gravity: | 1.010 | 1.007 - 1.011 | |
| Color: | 4.6 SRM | 3.5 - 5 | |
| Alcohol: | 5.7% ABV | 4.4% - 5.2% | |
| Bitterness: | 26.7 IBU | 20 - 30 | |
Discussion
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