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Old 03-12-2011, 12:21 AM   #1
Tiber_Brew
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Default All-Grain - Tiber's Perfect Kölsch

Recipe Type: All Grain
Yeast: Split - WLP029 & WY2565
Yeast Starter: 1600mL
Additional Yeast or Yeast Starter: See below
Batch Size (Gallons): 11
Original Gravity: 1.048
Final Gravity: 1.010
IBU: 25
Boiling Time (Minutes): 90
Color: 4 SRM
Primary Fermentation (# of Days & Temp): 62-64F for 10 days
Secondary Fermentation (# of Days & Temp): 43F for 3 weeks
Tasting Notes: See below

This is for an 11 gallon batch, using 85-90% efficiency. Adjust for your efficiency and batch size if necessary.

Grain:
14 lb German Pils malt
1 lb white wheat malt
1 lb German Munich malt (light)

Option 1: (This is the method I used):
Step Mash:
Strike @ 131F, ramp to 149F over 25 minutes.
Hold at 149F for 30 mins.
Ramp to 152F for 15 mins.
Ramp to 155F for 30 minutes.
Slowly ramp to (and mash out at) 168F for 10 minutes.
Fly sparge with 170F water.

Option 2:
Infusion Mash:
Single infusion at 151-152 is recommended. Mash out at 168-170F for 10 mins.

Boil:
90 minute boil. Scrape off hot break before boil begins (as you're lautering). Add first hop addition at the 60 minute mark.

.75 oz. Hallertau 3.9%aa 60 min
1 oz. Saaz 5.5%aa 60 min
.5 oz. Hallertau 30 min
.5 oz. Saaz 30 min
Irish moss 15 min

Whirlpool and chill to 65F. Important: try to keep the fermentation temperature around the low 60's F! I've had the best results in the 62-64F range.

I split into two carboys, one with White Labs 029 Ger Ale/Kolsch and other with Wyeast 2565 Kolsch. Both turned out great. The WY version fermented a bit cleaner, but that's not necessarily favorable if you prefer more German Ale character in your Kölsch. Also, the WY strain took a few more weeks to clear up (flocculate) than the WL strain, so plan accordingly.


Partial mash option: (thanks, toastermm)

Type: Partial Mash
Batch Size: 5.5 Gallons
Boil Size: 7.5 gallons
Efficiency: 70%

Fermentables:
4.76 lb Pilsner Liquid Extract

Partial mash with:
2 lb Pilsner grain (2 row)
0.5 lb white wheat malt
0.25 lb German Munich malt (light)

Boil:
90 minute boil. Scrape off hot break before boil begins. Add first hop addition at the 60 minute mark.

0.5 oz. Hallertau 3.9%aa 60 min
0.5 oz. Saaz 5.5%aa 60 min
0.25 oz. Hallertau 30 min
0.25 oz. Saaz 30 min
0.25 tsp Irish moss 15 min

1 Pkgs Wyeast Kolsh Yeast #2565

Steep crushed grains 45-60 minutes before boil at ~145-150 degrees in steeping bag.

Some Pics:









Appearance:

Golden, brilliantly clear with white head about 3/4" thick that diminishes slowly, with lacing that lasts.


Aroma:

Predominantly malty, but some noble hop aroma is also present. Very slight yeast character detected in the nose, which is pleasant.


Flavor:

Very well balanced. Adequate malt presence, complimented with noble hop flavor and aroma. Crisp, somewhat dry finish preceded by some yeast character. Very clean, drinkable, and appropriate alcohol content.

I've had good Kölsch beers from Germany, and this stands right there with them. Local enthusiasts and brew club members agree.

Cheers,
TB


Some additional feedback:

Quote:
Originally Posted by bknifefight View Post
Tiber, thanks for the recipe. I just won first place in Wootown Brewer's competition "Barley Legal 2" for light hybrid ale with this recipe!
Quote:
Originally Posted by Powers View Post
Tiber, I had to check back in and give you a kudos on this excellent brew! I brewed the first batch for the Kegs for the Cure cancer benefit, and it was a hit. There were six other home brewers at the event, and this was the easy crowd favorite. After a couple weeks of lagering, this beer was super clear. I followed your directions on scraping off hot break and did some other clarifying work (vorlauf, lagering). Very fine beer. Thanks for the recipe--I was damn glad I bought enough ingredients for a second batch after the event!
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On tap:
1. Dubbel 2. Oatmeal Amber 3. Camp Beer 4. Pale Ale 5.[Nitrogen] Dry Stout
Primary:
1. Porter 2. Porter 3. Pils 4. Pils 5. none 6. none
Secondary:
1. Brett Ale 2. Lambic 3. Lambic 4. none
Bottled:
About 36 gallons of beer & 4.2 gallons of mead
Kegged & conditioning:
Bourbon Barrel Imperial Oatmeal Stout, Pale Ale
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Old 03-12-2011, 12:38 AM   #2
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How would you do this as an extract?

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Old 03-12-2011, 03:28 AM   #3
Tiber_Brew
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Honestly, I'm not entirely sure, bud. I've only done one extract brew, and that was 7 years ago!

Hopefully someone will chime in and help convert this recipe to extract.

TB

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On tap:
1. Dubbel 2. Oatmeal Amber 3. Camp Beer 4. Pale Ale 5.[Nitrogen] Dry Stout
Primary:
1. Porter 2. Porter 3. Pils 4. Pils 5. none 6. none
Secondary:
1. Brett Ale 2. Lambic 3. Lambic 4. none
Bottled:
About 36 gallons of beer & 4.2 gallons of mead
Kegged & conditioning:
Bourbon Barrel Imperial Oatmeal Stout, Pale Ale
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Old 03-12-2011, 04:09 AM   #4
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Since my wife and my friends all prefer light beer, this sounds like both a good summer session beer and (hopefully) a gateway beer for them. Thanks for posting!

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Old 03-12-2011, 07:20 AM   #5
Tiber_Brew
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This beer is a big hit amongst many different beer drinkers, and certainly is a sessionable beer. If you brew it, let me know how it works out for you!

TB

__________________
On tap:
1. Dubbel 2. Oatmeal Amber 3. Camp Beer 4. Pale Ale 5.[Nitrogen] Dry Stout
Primary:
1. Porter 2. Porter 3. Pils 4. Pils 5. none 6. none
Secondary:
1. Brett Ale 2. Lambic 3. Lambic 4. none
Bottled:
About 36 gallons of beer & 4.2 gallons of mead
Kegged & conditioning:
Bourbon Barrel Imperial Oatmeal Stout, Pale Ale
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Old 03-15-2011, 01:38 PM   #6
Tiber_Brew
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Anyone with good brewing software want to convert this to extract please?

Thanks!
TB

__________________
On tap:
1. Dubbel 2. Oatmeal Amber 3. Camp Beer 4. Pale Ale 5.[Nitrogen] Dry Stout
Primary:
1. Porter 2. Porter 3. Pils 4. Pils 5. none 6. none
Secondary:
1. Brett Ale 2. Lambic 3. Lambic 4. none
Bottled:
About 36 gallons of beer & 4.2 gallons of mead
Kegged & conditioning:
Bourbon Barrel Imperial Oatmeal Stout, Pale Ale
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Old 03-15-2011, 02:06 PM   #7
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TB - looks great! I have a batch of Kolsch in the primary, and used a fairly similar recipe and process. This will be my first time cold crashing before bottling, and I'm worried about having enough yeast left for bottle conditioning. Did you bottle or keg?

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Old 03-15-2011, 03:17 PM   #8
Tiber_Brew
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Quote:
Originally Posted by michaeltrego View Post
TB - looks great! I have a batch of Kolsch in the primary, and used a fairly similar recipe and process. This will be my first time cold crashing before bottling, and I'm worried about having enough yeast left for bottle conditioning. Did you bottle or keg?
I kegged mine and force carbonated. In the past, I haven't had problems with carbonating in bottles after a cold crash. I would think you'd be fine. Hope it turns out!

TB
__________________
On tap:
1. Dubbel 2. Oatmeal Amber 3. Camp Beer 4. Pale Ale 5.[Nitrogen] Dry Stout
Primary:
1. Porter 2. Porter 3. Pils 4. Pils 5. none 6. none
Secondary:
1. Brett Ale 2. Lambic 3. Lambic 4. none
Bottled:
About 36 gallons of beer & 4.2 gallons of mead
Kegged & conditioning:
Bourbon Barrel Imperial Oatmeal Stout, Pale Ale
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Old 03-21-2011, 03:25 PM   #9
toastermm
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I clicked the "convert to partial mash" button in Beer smith, after halving the recipe to 5.5 gallons, here is what it spit out:

Type: Partial Mash
Batch Size: 5.5 Gallons
Boil Size: 7.5 gallons
Efficiency: 70%

Fermentables:
4.76 lb Pilsner Liquid Extract
Partial mash with:
2 lb Pilsner grain (2 row)
0.5 lb white wheat malt
0.25 lb German Munich malt (light)

Boil:
90 minute boil. Scrape off hot break before boil begins (as you're lautering). Add first hop addition at the 60 minute mark.

0.5 oz. Hallertau 3.9%aa 60 min
0.5 oz. Saaz 5.5%aa 60 min
0.25 oz. Hallertau 30 min
0.25 oz. Saaz 30 min
0.25 tsp Irish moss 15 min

1 Pkgs Wyeast Kolsh Yeast #2565

Steep crushed grains 45-60 minutes before boil at ~145-150 degrees in steeping bag.


Good luck!

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Old 03-21-2011, 03:46 PM   #10
Tiber_Brew
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Thanks a bunch, bro! I'll edit the OP to add this option.

TB

__________________
On tap:
1. Dubbel 2. Oatmeal Amber 3. Camp Beer 4. Pale Ale 5.[Nitrogen] Dry Stout
Primary:
1. Porter 2. Porter 3. Pils 4. Pils 5. none 6. none
Secondary:
1. Brett Ale 2. Lambic 3. Lambic 4. none
Bottled:
About 36 gallons of beer & 4.2 gallons of mead
Kegged & conditioning:
Bourbon Barrel Imperial Oatmeal Stout, Pale Ale
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