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kokomine
Kölsch • All Grain • 45 L
17 ferm
March 1, 2026 pm 04:09pm
0.0/5.0 0 ratings
Ingredients (All Grain, 45 L)
- 1 kg
Caramel Pils; Meussdoerffer
Caramel Pils; Meussdoerffer
This very light caramel malt will improve body and head retention. Meussdoerffer Caramel Pils is ideal for use in Pilsner, light lager, and low alcohol beers.
- 9 kg
Pilsen 2RS Malt; Castle Malting
Pilsen 2RS Malt; Castle Malting
Features: The lightest coloured Belgian malt. Produced from the finest European two-row spring barley varieties: Henley, Tipple, Sebastian, Prestige, Thorgall. Kilned at up to 80- 85°C. Usage: All beer types. Can be used up to 100% or as part of the mixture. Characteristics: The lightest in colour and low in protein, this malt is well modified and can be easily mashed with a single-temperature infusion. Our Pilsen malt carries a strong, sweet malt flavour and contains enough enzymatic power to be used as base malt.
- 75 g
Hallertauer Mittelfrüher - 3.2 AA% pellets; boiled 60 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
- 25 g
Hallertauer Mittelfrüher - 3.2 AA% pellets; boiled 15 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
-
Fermentis K-97 Safale K-97
Fermentis K-97 Safale K-97
A German ale yeast selected for its ability to form a large firm head when fermenting. This top cropping ale yeast is suitable for top fermented beers with low esters levels and can be used for Belgian type wheat beers. Sedimentation: low. Final gravity: low. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
50l vode 1,67g MgSO4, 1,67g NaCl, 5g CaCl
Style (BJCP)
Category: 5 - Pale Bitter European Beer
Subcategory: B - Kölsch
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.047 | 1.044 - 1.050 |  |
| Terminal Gravity: | 1.009 | 1.007 - 1.011 | |
| Color: | 3.6 SRM | 3.5 - 5 | |
| Alcohol: | 5.0% ABV | 4.4% - 5.2% | |
| Bitterness: | 19.7 IBU | 18 - 30 | |
Discussion
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