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Spring Kolsch
Kölsch • All Grain • 45 L
Enjoy!
May 2, 2002 am 02:44am
0.0/5.0 0 ratings
Ingredients (All Grain, 45 L)
- 7 kg
German 2-row Pils
German 2-row Pils
- 1 kg
English Wheat Malt
English Wheat Malt
Light flavor, creamy head. For wheat beers, stouts, doppelbocks and alt beers.
- .5 kg
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- .5 kg
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 60 g
Tettnanger - 4.5 AA% pellets; boiled 90 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 30 g
Tettnanger - 4.5 AA% pellets; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 10 g
Tettnanger - 4.5 AA% pellets; boiled 30 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 0 g
Hallertauer Hersbrucker - 0.0 AA% whole; boiled 0 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 5 g
Irish moss - (omitted from calculations)
Irish moss
-
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.
Notes
Use boiled or soft water. Splash in at 54 c. Adjust PH to 5.5. Mash in for 30 min at 52 c. Saccrification for 60 min at 62-64 c. Heat 8 l. sparge water to 74 c. Mash out at 75-76 c. for 5-10 min. Boil wort for 60 min. and ferment at 16 c.
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: C - Kölsch
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.045 | 1.044 - 1.050 |  |
| Terminal Gravity: | 1.010 | 1.007 - 1.011 | |
| Color: | 3.6 SRM | 3.5 - 5 | |
| Alcohol: | 4.5% ABV | 4.4% - 5.2% | |
| Bitterness: | 33.7 IBU | 20 - 30 | |
Discussion
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