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Colonic Kolsch

Colonic Kolsch

German Pilsner (Pils) • All Grain • 20 L

A bastard lager if ever there was one. keep the warm phae of the fermantation below 20oC and lager at close to 0oC for at least six weeks.

November 28, 2000 pm 07:25pm

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Ingredients (All Grain20 L)

  • 3.5 kg German 2-row Pils

    German 2-row Pils

  • 0.6 kg Midwest Wheat Malt

    Midwest Wheat Malt

    Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.

  • 33 g Hallertauer Hersbrucker - 4.5 AA% pellets; boiled 60 min

    Hallertauer Hersbrucker

    Mild to strong. 'Noble'.

  • 9 g Hallertauer Hersbrucker - 4.5 AA% pellets; boiled 15 min

    Hallertauer Hersbrucker

    Mild to strong. 'Noble'.

  • 9 g Hallertauer Hersbrucker - 4.5 AA% pellets; boiled 15 min

    Hallertauer Hersbrucker

    Mild to strong. 'Noble'.

  • White Labs WLP715 Champagne

    White Labs WLP715 Champagne

    Classic yeast, used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley wines/ strong ales. Can tolerate alcohol concentrations up to 17%. Neutral.

Notes

Soft water!!!! Koln is like Pilsen After a warm fermentation regime, lager this one!

Style (BJCP)

Category: 2 - Pilsner

Subcategory: A - German Pilsner (Pils)

Range for this Style
Original Gravity: 1.044 1.044 - 1.050
Terminal Gravity: 1.009 1.008 - 1.013
Color: 2.8 SRM 2 - 5
Alcohol: 4.6% ABV 4.4% - 5.2%
Bitterness: 29.5 IBU 25 - 45

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