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:
25 Boiling Time (Minutes):
4 SRM Primary Fermentation (# of Days & Temp):
62-64F for 10 days Secondary Fermentation (# of Days & Temp):
43F for 3 weeks Tasting Notes:
This is for an 11 gallon batch, using 85-90% efficiency. Adjust for your efficiency and batch size if necessary.
14 lb German Pils malt
1 lb white wheat malt
1 lb German Munich malt (light)
(This is the method I used):
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.
ramp to (and mash out at) 168F for 10 minutes.
Fly sparge with 170F water.
Single infusion at 151-152 is recommended. Mash out at 168-170F for 10 mins.
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:
Type: Partial Mash
Batch Size: 5.5 Gallons
Boil Size: 7.5 gallons
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)
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.
Golden, brilliantly clear with white head about 3/4" thick that diminishes slowly, with lacing that lasts.
Predominantly malty, but some noble hop aroma is also present. Very slight yeast character detected in the nose, which is pleasant.
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.
Some additional feedback:
Originally Posted by bknifefight
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!
Originally Posted by Powers
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!