- - Krisper Kolsch
||04-09-2007 10:25 PM
This is a German Kolsch that uses a honey malt instead of the Vienna. This gives the beer a slightly crisper taste as I find the vienna a bit "malty". I pitched this on a secondary harvest of Wyeast #2565 and fermentation was good.
The gravity was low for a Kolsch, but it's a session ale that I'm after. The lighter grain bill also means I can shorten the keg condtioning. For those of you who plan on bottling, this beer will do very well with 3-4 weeks of cool (as cool as you can get it) conditioning in the secondary.
Batch Size: 5.25 gal
Boil Size: 6.50 gal
Estimated OG: 1.038 SG
Estimated Color: 4.8 SRM
Estimated IBU: 19.2 IBU
Brewhouse Efficiency: 70.0 %
Boil Time: 60 Minutes
7.00 lb Pilsner (2 Row) Ger (2.0 SRM)
1.00 lb Wheat Malt, Ger (2.0 SRM)
0.50 lb Honey Malt (25.0 SRM)
1.00 oz Hallertauer [4.80%] (60 min)
0.20 oz Saaz [3.80%] (15 min)
0.20 oz Saaz [3.80%] (5 min)
1 Pkgs Kolsch Yeast (Wyeast Labs #2565)
Add 2.36 gal of water at 130.2 F 122.0 F 10 min
Add 0.47 gal of water at 203.8 F 134.0 F 15 min
Add 1.89 gal of water at 182.7 F 152.0 F 60 min
Add 1.89 gal of water at 211.3 F 168.0 F 20 min
If you prefer, a sigle infusion mash to acheive a 153 degree mash temp for 60 minutes will also work well.
This is a favorite among females who are a little narrow-minded in their appreciation of beer. Kolsch is essentially a Pilsner wanna-be. This will make my third batch of Kolsch and a standard during the summer months.
Very easy AG recipe and wide audience appeal.
NOTE: There was no specific German Light Ale recipe category so I parked it here.
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