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Cuz I can Kolsch
Kölsch • All Grain • 5 gal
This should turn out to be a well balanced Kolsch, I hope you enjoy I know I will.
March 1, 2003 am 06:43am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 7 lbs
German 2-row Pils
German 2-row Pils
- 1 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
Tettnanger - 4.5 AA% whole; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- .5 oz
Mt. Hood - 5.0 AA% whole; boiled 15 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 1 oz
Saaz - 5.0 AA% whole; boiled 5 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
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
Will perform step-mash or decoc. fermentation tempatures will be around 51-56 deg. F due to current living conditions, hope that fermentation will go well. Isinglass will more then likely be used during bottling, bottle temp will be stepped down from 51-56 deg to around 40-45 deg over 1 week period.
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: C - Kölsch
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.044 | 1.044 - 1.050 |  |
| Terminal Gravity: | 1.010 | 1.007 - 1.011 | |
| Color: | 5.8 SRM | 3.5 - 5 | |
| Alcohol: | 4.4% ABV | 4.4% - 5.2% | |
| Bitterness: | 25.2 IBU | 20 - 30 | |
Discussion
what the hell was that all about
2006-02-23 7:23pm
The sweet wort had good color and taste. Unfortunately suffered chatostrophic wort chiller failure and extremely hot wort eneded up on very cold fermenter you can guess the sad outcome of that event...
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