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.
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?
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On Tap- Matty's Irish Red
On Deck- Sterling Blonde
Next Brew- Summer Blonde
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?
All-Grain - The Canuck's First Kolsch
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