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Koln Blow
Kölsch • All Grain • 22 gal
Per usual, we like to attempt beer styles with the grains and yeast we have on hand. A better choice for yeast (giving better attenuation) would be Wyeast 1007 German Ale, or of course Wyeast 2565 Kolsch. Still, we're going to relax, have a homebrew, and use the Wyeast 2112 California Common of which we have a goodly slurry.
January 1, 2006 pm 12:10pm
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Ingredients (All Grain, 22 gal)
- 27 lbs
German 2-row Pils
German 2-row Pils
- 4 lbs
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- 2 lbs
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- 2 oz
Magnum - 13.5 AA% pellets; boiled 60 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- 2 oz
Hallertau - 3.7 AA% pellets; boiled 20 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 2 oz
Hallertauer Hersbrucker - 4.5 AA% pellets; boiled 20 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 1 oz
Hallertauer Hersbrucker - 4.5 AA% pellets; boiled 1 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 4 tsp
Irish Moss - Irish Moss (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
-
Fermentis US-05 Safale US-05
Fermentis US-05 Safale US-05
The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. 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(80F ±6F). 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(68F). 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.
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: C - Kölsch
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.043 | 1.044 - 1.050 |  |
| Terminal Gravity: | 1.013 | 1.007 - 1.011 | |
| Color: | 3.4 SRM | 3.5 - 5 | |
| Alcohol: | 3.9% ABV | 4.4% - 5.2% | |
| Bitterness: | 38.7 IBU | 20 - 30 | |
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