- Joined
- Jan 18, 2011
- Messages
- 3,032
- Reaction score
- 283
- Recipe Type
- All Grain
- Yeast
- Wyeast 2565
- Yeast Starter
- approximately 1L
- Batch Size (Gallons)
- 12
- Original Gravity
- 1.050
- Final Gravity
- 1.005
- Boiling Time (Minutes)
- 60
- IBU
- 20.6
- Color
- 3.5
- Primary Fermentation (# of Days & Temp)
- 14days @ 60F
- Secondary Fermentation (# of Days & Temp)
- 30days @ 60F
- Tasting Notes
- A bit on the malty side, but very clean after aging in the keg.
This took 2nd place for Kolsch at the US Open in Charlotte, NC last week.
Assuming 79% efficiency - notice the batch size of 12.0 gallons.
15 lbs US Pilsner (Briess)
5 lbs Kolsch malt (Got it from Midwest)
1 lbs US malted wheat
4 oz Hallertauer 3.4% 60 minutes
1 oz Hallertauer 3.4% 10 minutes
Mashed 1.1 qt/lb, at 148F for 90 minutes.
I did no water adjustments for this beer, using city water (Columbia, SC).
When I do this one again, I will mash at 146-147F to make it a bit drier and crisper, and will adjust my water profile according to the EZ water calculator spreadsheet. This would probably require a lactic acid or sour malt addition.
M_C
Assuming 79% efficiency - notice the batch size of 12.0 gallons.
15 lbs US Pilsner (Briess)
5 lbs Kolsch malt (Got it from Midwest)
1 lbs US malted wheat
4 oz Hallertauer 3.4% 60 minutes
1 oz Hallertauer 3.4% 10 minutes
Mashed 1.1 qt/lb, at 148F for 90 minutes.
I did no water adjustments for this beer, using city water (Columbia, SC).
When I do this one again, I will mash at 146-147F to make it a bit drier and crisper, and will adjust my water profile according to the EZ water calculator spreadsheet. This would probably require a lactic acid or sour malt addition.
M_C