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Sunna
Kölsch • Partial Mash • 5 gal
This beer has been tasted. Its quite exceptional. Actually very close to a Hofbrau haus Oktoberfest in taste. Kolsch yeast left a great smooth profile.
May 12, 2009 pm 05:33pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 6 lbs
German 2-row Pils
German 2-row Pils
- 1 lbs
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 1/4 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 1 lbs
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- 2 oz
Spalt Spalter - 2.0 AA% pellets; boiled 75 min
Spalt Spalter
Mild, slightly spicy. 'Noble'.
-
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
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: C - Kölsch
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.046 | 1.044 - 1.050 |  |
| Terminal Gravity: | 1.008 | 1.007 - 1.011 | |
| Color: | 4.1 SRM | 3.5 - 5 | |
| Alcohol: | 4.9% ABV | 4.4% - 5.2% | |
| Bitterness: | 21.1 IBU | 20 - 30 | |
Discussion
Fermentation table
2009-05-12 6:25pm
Forgot to mention, It was primary fermented at 63F for 10 days. Then transferred to a secondary at 52F (coudlnt get a true lagering as i have no fridge) for another 10 days. Even with the high temp for "trying" to lager it came out really smooth and very much a lager profile. No ester flavor present.
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