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Misplaced_Canuck · 05-17-2011, 06:23 PM

Recipe Type: All Grain
Yeast: Wyeast 2565
Yeast Starter: approximately 1L
Batch Size (Gallons): 12
Original Gravity: 1.050
Final Gravity: 1.005
IBU: 20.6
Boiling Time (Minutes): 60
Color: 3.5
Primary Fermentation (# of Days & Temp): 14days @ 60F
Secondary Fermentation (# of Days & Temp): 30days @ 60F
Tasting Notes: A bit on the malty side, but very clean after aging in the keg.

This took 2nd place for Kolsch at the US Open in Charlotte, NC last week.

Assuming 79% efficiency - notice the batch size of 12.0 gallons.

15 lbs US Pilsner (Briess)
5 lbs Kolsch malt (Got it from Midwest)
1 lbs US malted wheat

4 oz Hallertauer 3.4% 60 minutes
1 oz Hallertauer 3.4% 10 minutes

Mashed 1.1 qt/lb, at 148F for 90 minutes.

I did no water adjustments for this beer, using city water (Columbia, SC).

When I do this one again, I will mash at 146-147F to make it a bit drier and crisper, and will adjust my water profile according to the EZ water calculator spreadsheet. This would probably require a lactic acid or sour malt addition.

M_C

BackyardHB · 05-20-2011, 05:40 PM

I was think about doing a partial this weekend. I was told you have to ferment around 65 then condition like a lager for several weeks. Is this true? And why the wheat? Anything specific I need to know for a Kolsch?

Misplaced_Canuck · 05-20-2011, 07:13 PM

Yes, make sure you use a Kolsch yeast and a good starter. I used wheat for head retention.

My primary was 4 weeks, and secondary 4 weeks.

M_C

Quote:

Originally Posted by hopdreams

I was think about doing a partial this weekend. I was told you have to ferment around 65 then condition like a lager for several weeks. Is this true? And why the wheat? Anything specific I need to know for a Kolsch?

BackyardHB · 05-21-2011, 12:52 PM

Quote:

Originally Posted by Misplaced_Canuck

Yes, make sure you use a Kolsch yeast and a good starter. I used wheat for head retention.

My primary was 4 weeks, and secondary 4 weeks.

M_C

Sounds good! Thanks