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King Kong Kolsch
Kölsch • All Grain • 5.5 gal
Brewed 7/28/08. Bottled 8/21.
July 27, 2008 pm 06:16pm
4.0/5.0 1 rating
Ingredients (All Grain, 5.5 gal)
- 6 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 1 lbs
American Vienna
American Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 2 lbs
Midwest Wheat Malt
Midwest Wheat Malt
Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.
- .25 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 1 lbs
Corn Sugar
Corn Sugar
Use in priming beer or in extract recipes where flaked maize would be used in a mash.
- .5 oz
Centennial - 10.0 AA% pellets; boiled 60 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- .5 oz
Tettnanger - 4.8 AA% pellets; boiled 20 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1/4 tsp
Super Moss, 10 min. boil - (omitted from calculations)
Super Moss, 10 min. boil
-
Fermentis K-97 Safale K-97
Fermentis K-97 Safale K-97
A German ale yeast selected for its ability to form a large firm head when fermenting. This top cropping ale yeast is suitable for top fermented beers with low esters levels and can be used for Belgian type wheat beers. Sedimentation: low. Final gravity: low. 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. 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. 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.
Notes
Infusion Mash - single step, 149 F for 60 minutes, strike with 12.5 qts at 160 F. Mash out at 168 for 10 minutes; strike with 8 qts at 200 F. 10 gal SS HLT, 5 gal gott MT, 12 gal BK. Amb. temp = 85 F. Denver (Foothills) water - soft, diluted with 20% distilled H20. Hydrate K-97 yeast 30 minutes prior to pitching. Ferm temp 68 F. Mash Efficiency was lower (60%) than expected (70%). 1 lb corn syrup was added to compensate
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: C - Kölsch
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.043 | 1.044 - 1.050 |  |
| Terminal Gravity: | 1.008 | 1.007 - 1.011 | |
| Color: | 4.5 SRM | 3.5 - 5 | |
| Alcohol: | 4.6% ABV | 4.4% - 5.2% | |
| Bitterness: | 27.6 IBU | 20 - 30 | |
Discussion
Brew Log
2008-07-29 11:09am
7/28: First use of new all grain gravity system (10 gal SS HLT, 5 gal Gott MT, and 12 gal SS BK). Mash pH was 5.2-5.4 using Denver (~soft water). Mash Efficiency was poor (60%): probably due to poor sparging process. Added corn syrup (1 lb 2 cups H20 mini boil) after main boil was completed (will make sure I have some DME on hand in the future). Measured OG of 1.037 should be ~1.043 (calculated). Good cold break using coiled wort chiller: 80 F is < 30 minutes. Ambient temp of 85 F. Yeast hydrated for 30 minutes and pitched at 80 F. I set up an evaporative system (t-shirt covered carboy sitting in a pan of H20 with fan blowing on it). Currently in 6.5 gal primary with an initial temperature of 68 F. 7/29: Fermentation is going strong. Carboy temp is 65 F. Slight whiff of sulfer from the K-97. Nice krausen. 7/31: Still chuggging along. Temp is 64 F. 8/4: Krausen has started to drop out. Transferred to 5 gal secondary. Temp. is 64 F. 8/21: Bottle with 3/4 cup corn sugar.
Much improved from my last attempt
2008-09-06 12:33am
Slight hop aroma, very smooth. Very clear. Hit the color. Nice balance.
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