- Recipe Type
- All Grain
- Yeast
- 2565XL pack
- Yeast Starter
- None
- Additional Yeast or Yeast Starter
- None
- Batch Size (Gallons)
- 6.5
- Original Gravity
- 1.050
- Final Gravity
- 1.011
- Boiling Time (Minutes)
- 60
- IBU
- 24
- Color
- 3
- Primary Fermentation (# of Days & Temp)
- 14
- Tasting Notes
- Very clean with that characteristic kolsch yeast twang.
10.0 lbs. Pilsner malt
1.0 lb. Wheat malt
0.5 lb. Munich Dark
1.0 ounce Perle for 60 minutes
0.50 ounces Tettnanger for 10 minutes
0.50 ounces Tettnanger for 5 minutes
My system leaves 1.5 gallons in the kettle below my tube which is fine by me since it is mostly trub, hops, and hot break. Therefore, I start with 7.5 gallons, boil down to 6.5 gallons, then decant 5.0 gallons into my carboy.
I brought 3.5 gallons of water up to 165F and drained into my mash tun cooler. I let it stabilize at 163F and then stirred in the grain. This brings my mash to 149F. Let sit for 30 minutes and stir once. Let sit for another 30 minutes. I double batch sparge. This first volume of water is 3.0 gallons at 180F. The second volume is 2.5 gallons at 190F. This last sparge water finally brings my mash up to 170F. My cooler/mash tun dead space is 0.35 gallons and my grain absorption was 0.75 gallons. After boiling for 60 minutes, I use an immersion chiller to get it close to 60F as possible. I had to use a prechiller in an ice bath. Next, I stir to create a whirlpool and it sit about 15 minutes. Finally, drain off wort and pitch yeast. I let mine sit for 14 days keeping it close to 63F. Then, I transferred to my keg and carbonated at 12 psi. Outstanding! In my 15+ of brewing, this last kolsch I made in June 2012 is probably in my top 3 beers I've brewed. Enjoy.
1.0 lb. Wheat malt
0.5 lb. Munich Dark
1.0 ounce Perle for 60 minutes
0.50 ounces Tettnanger for 10 minutes
0.50 ounces Tettnanger for 5 minutes
My system leaves 1.5 gallons in the kettle below my tube which is fine by me since it is mostly trub, hops, and hot break. Therefore, I start with 7.5 gallons, boil down to 6.5 gallons, then decant 5.0 gallons into my carboy.
I brought 3.5 gallons of water up to 165F and drained into my mash tun cooler. I let it stabilize at 163F and then stirred in the grain. This brings my mash to 149F. Let sit for 30 minutes and stir once. Let sit for another 30 minutes. I double batch sparge. This first volume of water is 3.0 gallons at 180F. The second volume is 2.5 gallons at 190F. This last sparge water finally brings my mash up to 170F. My cooler/mash tun dead space is 0.35 gallons and my grain absorption was 0.75 gallons. After boiling for 60 minutes, I use an immersion chiller to get it close to 60F as possible. I had to use a prechiller in an ice bath. Next, I stir to create a whirlpool and it sit about 15 minutes. Finally, drain off wort and pitch yeast. I let mine sit for 14 days keeping it close to 63F. Then, I transferred to my keg and carbonated at 12 psi. Outstanding! In my 15+ of brewing, this last kolsch I made in June 2012 is probably in my top 3 beers I've brewed. Enjoy.
