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World Grand Champion Kolsch
Kölsch • All Grain • 5 gal
This recipe was created by taking the averages from 13 seperate Kolschs. It is the best of everything and right on the money.
January 23, 2002 am 11:44am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 7 lbs
German 2-row Pils
German 2-row Pils
- .75 lbs
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- .25 lbs
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- .25 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- .25 lbs
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 1 oz
Hallertauer Hersbrucker - 4.0 AA% pellets; boiled 60 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 1 oz
Tettnanger - 5.0 AA% pellets; boiled 15 min
Tettnanger
Mild, slightly spicy. '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.
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: C - Kölsch
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.043 | 1.044 - 1.050 |  |
| Terminal Gravity: | 1.006 | 1.007 - 1.011 | |
| Color: | 5.0 SRM | 3.5 - 5 | |
| Alcohol: | 4.7% ABV | 4.4% - 5.2% | |
| Bitterness: | 27.6 IBU | 20 - 30 | |
Discussion
Mash Temp
2005-08-14 1:47pm
Would be helpful if you'd add the Temp at which you mashed
Post a Comment
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