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Old 04-09-2007, 09:25 PM   #1
BierMuncher
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Default Krisper Kolsch

Recipe Type: All Grain
Yeast: Wyeast Labs #2565
Yeast Starter: Yes
Batch Size (Gallons): 5.25
Original Gravity: 1.038
Final Gravity: 1.006
IBU: 19.2
Boiling Time (Minutes): 60
Color: 4.8 SRM
Primary Fermentation (# of Days & Temp): 8 at 65 degrees
Additional Fermentation: Keg conditioned for two weeks.
Secondary Fermentation (# of Days & Temp): 7 at 65 degrees

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
kolsch_color.jpg
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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Old 06-30-2010, 12:39 AM   #2
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Just finished "lagering" this one for about 5 weeks and it tastes great. I really like the honey malt in this recipe and the choice of hops. I used the WLP029 which left a nice clean flavor with some esters, but didn't flocculate very well at all despite the extended cold conditioning. A great kolsch recipe, nevertheless.

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Old 06-07-2011, 11:24 PM   #3
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i just finished off my last bottle of this beer, and i have to say its the best beer ive brewed thus far.

i will definatly be brewing this one again

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Old 07-28-2011, 10:08 PM   #4
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BierMuncher,

I purchased the ingredients for this but then thought I might make a big batch and ferment in two cornys.
Does this look good to convert to 10 gallon?
Add 6# extra light dry extract for the boil.
Add an ounce of Tettnang (3.2%) to the Hallertauer @ 60 minutes (I have it on hand)
Make the Saaz additions 1 oz each?
This makes the IBUs 20.0 according to Beer Smith.

Thanks, hoping to brew this next weekend as my AHS Anniversary Kolsch is rapidly depleting as my wife finally likes a brew I've made

Oh and is one Wyeast 2565 enough for 10 gallons?

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Old 03-09-2012, 09:30 PM   #5
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I made this one using Ultra in place of Saaz. Wow! Amazing beer! I will be making this one again soon!

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Old 04-17-2012, 06:46 PM   #6
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What temperature do you ferment at?

I already have the hops and honey malt on hand, I think ill make this next weekend.

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Old 05-19-2012, 05:11 PM   #7
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this recipe is extremely similar to the award winning black widow kolsch
http://www.skotrat.com/skotrat/recipes/ale/kolsch/recipes/14.html

only difference is the BWK has a bit more pils with a little less honey malt, with a lower AA hallertauer.

That being said, this recipe is looking extremely promising.

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Old 12-29-2012, 02:16 PM   #8
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Great recipe... Thanks for posting. Just made a second batch and added 3lbs of cranberries during the last week in the secondary. Was a hit over Christmas.

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Old 04-22-2014, 01:28 AM   #9
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I brewed this using wyeast 2565 and from what I understand the yeast can leave beer cloudy. What can I do to clear it up, jello, lager... I’ve never laggered before but have the ability to do it. My batch went into the ferm chamber two days ago and has been sitting at 60. If I decided to lager, what would a good schedule be? I would prefer not to lager as I’m impatient as hell, but I want this beer to be clean.

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