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Old 09-13-2007, 01:44 AM   #1
wwest
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Default Knobbies Kölsch

Recipe Type: All Grain
Yeast: Wyeast 2565 Kölsch
Yeast Starter: No
Batch Size (Gallons): 4
Original Gravity: 1.048
Final Gravity: 1.012
IBU: 23
Boiling Time (Minutes): 60
Color: 4
Primary Fermentation (# of Days & Temp): 12 days @ 65 F
Secondary Fermentation (# of Days & Temp): 20-40 days @ 34-50 F

Grain Bill:

6.5 lbs Pilsner malt
0.8 lbs wheat malt
0.2 lbs Gambrinus Honeymalt

Mash Schedule:

122° 10 minutes protein rest
134° 15 minutes beta rest
152° 60 minutes saccharification rest

Hops:

1.5 oz Hallertau (3.9% aa) for 60 minutes
1/4 oz Saaz (3.5% aa) for 15 minutes
1/4 oz Saaz (3.5% aa) for 5 minutes
(adjust for your aa %)

Other ingredients:

1 tsp irish moss
7.5 gallons of Poland Spring water (strike, sparge and top-off)

(The grain quantities are based on 5 gallons at 83% efficiency. We got around 75% and ended up with less than 5 gallons, so using more grain at the same proportion couldn't hurt).

Add strike water to MT. Do protein rest at 122°F for 10 minutes or longer if you wish. Raise mash to 134°F, do beta rest for 15 minutes. Raise mash to 152°F and allow 60 minutes for conversion. Batch sparge. Boil until hot break (5-10 minutes). Add Hallertauer, boil for 45 minutes. Add 1/4 oz Saaz, boil for 10 minutes. Add 1/4 oz. Saaz and irish moss, boil for 5 minutes. Turn off heat & chill wort. Rack to primary and check SG, top off if necessary. Pitch @ 70°F and swamp cool to 60-65°F once krauesen is formed. Rack to secondary after fermentation is complete and lager at 35-55°F for 20-40 days (the higher the temp, the longer you lager). Keg and force carbonate at 2.8 volumes, or prime and bottle.

Adapted from http://www.skotrat.com/skotrat/recipes/ale/kolsch/recipes/14.html

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Last edited by wwest; 09-18-2007 at 02:56 AM.
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Old 09-13-2007, 01:55 AM   #2
sudbuster
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Man, that looks like a great kolsch... Good Luck....

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Old 09-13-2007, 01:57 AM   #3
wwest
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Thanks... enjoying in right now, as a matter of fact!

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