• Favorite
  • Discuss
  • Subscribe
Connect
Spotted Tongue GR Kolsch

Spotted Tongue GR Kolsch

Kölsch • All Grain • 5.5 gal

Old Man Stan

A Gluten Reduced beer.

January 20, 2020  09:13pm

0.0/5.0 0 ratings

Ingredients (All Grain5.5 gal)

  • 11 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

  • .5 lbs Cara-Pils® Malt; Briess

    Cara-Pils® Malt; Briess

    Characteristics & Applications: • The endosperm is completely glassy and will appear to be darker than standard Brewers Malt. • Carapils® is a very unique dextrine-style malt that adds body, foam retention, and beer stability without influencing color or flavor. • Use to upgrade all types of beer, including light colored beers. • The non-fermentables in Carapils® are very advantageous in balancing body and flavor of dark colored beers. • May be used with or without other specialty malts. • Low usage of 1-5% will help achieve desired results. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • .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

  • .4 oz Magnum - 12.1 AA% pellets; boiled 60 min

    Magnum

    A West Coast hop with high Alpha Acid. Excellent bittering hop.

  • .5 oz Tettnanger - 2.6 AA% pellets; boiled 30 min

    Tettnanger

    Mild, slightly spicy. 'Noble'.

  • .5 oz Tettnanger - 2.6 AA% pellets; boiled 15 min

    Tettnanger

    Mild, slightly spicy. 'Noble'.

  • 1 tsp Finings Gelatin - At kegging time (omitted from calculations)

    Finings Gelatin

    Clears beer by causing particles to coagulate and settle

  • 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

Mashed with tap water, sparged with RO water to reduce mineral content. Gluten Reduced via White Labs Clarity Ferm at 10 ml for 5.5 gal batch. Will fine with gelatin for best clarity.

Style (BJCP)

Category: 5 - Pale Bitter European Beer

Subcategory: B - Kölsch

Range for this Style
Original Gravity: 1.048 1.044 - 1.050
Terminal Gravity: 1.009 1.007 - 1.011
Color: 4.4 SRM 3.5 - 5
Alcohol: 5.1% ABV 4.4% - 5.2%
Bitterness: 27.4 IBU 18 - 30

Discussion

Old Man Stan

Brewing notes

2020-01-26 9:19pm

Brewed 1/26/2020. Measured gravity 1.038. Added 10 ml Clarity Ferm. Fermenting at mid-60's, garage temp.

Old Man Stan

OG correction, measured FG

2020-02-26 11:02pm

My old hydrometer is off by 10 points, will buy a new one, and get a refractometer as well. Thus, actual OG was 1.048. Measured FG was 1.010 adjusting for hydrometer error.

Post a Comment

Subscribe to this discussion.