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Mike's Kolsch
Kölsch • All Grain • 7.5 gal
December 31, 2001 am 08:58am
0.0/5.0 0 ratings
Ingredients (All Grain, 7.5 gal)
- 11 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 1 lbs
Belgian Wheat Malt
Belgian Wheat Malt
Malted wheat for use in Wheat beers.
- 1 lbs
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- .5 oz
Perle - 6.6 AA% whole; boiled 60 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
- 1 oz
Saaz - 3.5 AA% whole; boiled 60 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- .5 oz
Saaz - 3.5 AA% whole; boiled 20 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- .3 oz
Hallertau - 6.0 AA% pellets; boiled 5 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
-
Wyeast 3766 Cider
Wyeast 3766 Cider
Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.
Notes
Step mash: 129 degrees -- 30 minutes 134 degrees -- 15 minutes 145 degrees -- 60 minutes 1 pint yeast starter day before Got better efficiency than expected (due to step mash, I think) ended up diluting at end of boil, and after boil with bottled water. Ended up with 7.5 gallons of wort. FG was still higher than I wanted, 1050 -- but I didn't want to dilute any more because I was afraid of not having enough hop bitterness. Mashed (very wet after adjusting temps) in rectangular cooler and than transfered to cylinder cooler for sparge. 15 days in primary in cool basement 62 - 64 degrees. 3 weeks in secondary in celler hatchway, 40 - 34 degrees kegged on 12/26 -- will condition for 4 weeks at need freezing temp in hatchway FG 1009. brewed on day after Thanksgiving
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: C - Kölsch
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.048 | 1.044 - 1.050 |  |
| Terminal Gravity: | 1.007 | 1.007 - 1.011 | |
| Color: | 3.2 SRM | 3.5 - 5 | |
| Alcohol: | 5.3% ABV | 4.4% - 5.2% | |
| Bitterness: | 22.5 IBU | 20 - 30 | |
Discussion
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