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Halben Hahn Kolsch
Kölsch • Partial Mash • 5.75 gal
A malty, light & continental style ale. sugar rest <149 degrees is key to dry light body. Munich malt adds malt flavor without body. Spaltz hops give it a refreshing bitterness. My co-worker from Koln named this brew...he says it tastes like the real thing, but the color is a little too golden for his liking.
February 2, 2004 pm 11:27pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5.75 gal)
- 4 lbs
German 2-row Pils
German 2-row Pils
- 1 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 3 lbs
Dry Extra Light; Muntons
Dry Extra Light; Muntons
Contains no colored malts or unmalted products; the light color of this product is achieved by using low processing temperatures and low-colored raw materials.
- .25 lbs
Dry Light; Muntons
Dry Light; Muntons
Used as the base for a wide variety of styles of beers, including lager, pale ales, bitters, and export bitters. Contains no colored malts.
- 1 oz
Spalt Spalter - 3.4 AA% pellets; boiled 25 min
Spalt Spalter
Mild, slightly spicy. 'Noble'.
- 1 oz
Spalt Spalter - 3.4 AA% pellets; boiled 60 min
Spalt Spalter
Mild, slightly spicy. 'Noble'.
- .9 oz
Tettnanger - 3.0 AA% pellets; boiled 40 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
- 1 tsp
Citric acid (sparge) - (omitted from calculations)
Citric acid (sparge)
-
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
Eldorado Springs Water(Colorado). 1 tsp Gypsum in mash. Mash in at 122 F for 30 minutes. Decoct to raise temp to 145-149F hold for 90 minutes. Mash-out at 170 for 10 min. 90 minute boil. Sparge with 2.5 gal. and 1 tsp Citric acid @ 170F. .1 oz. Saaz flowers added to final 10 minutes of boil. Primary ferment at 65F for 4 days with Kolsch yeast. Secondary at 55F. for two weeks. Cold condition at 45 F for four weeks.
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: C - Kölsch
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.047 | 1.044 - 1.050 |  |
| Terminal Gravity: | 1.011 | 1.007 - 1.011 | |
| Color: | 4.8 SRM | 3.5 - 5 | |
| Alcohol: | 4.7% ABV | 4.4% - 5.2% | |
| Bitterness: | 28.0 IBU | 20 - 30 | |
Discussion
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