The Canuck's First Kolsch

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Misplaced_Canuck

Supporting Member
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Joined
Jan 18, 2011
Messages
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Location
NE Columbia SC - Formerly, Montreal Canada
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
 
I was think about doing a partial this weekend. I was told you have to ferment around 65 then condition like a lager for several weeks. Is this true? And why the wheat? Anything specific I need to know for a Kolsch?
 
Yes, make sure you use a Kolsch yeast and a good starter. I used wheat for head retention.

My primary was 4 weeks, and secondary 4 weeks.

M_C

I was think about doing a partial this weekend. I was told you have to ferment around 65 then condition like a lager for several weeks. Is this true? And why the wheat? Anything specific I need to know for a Kolsch?
 
Misplaced_Canuck said:
Yes, make sure you use a Kolsch yeast and a good starter. I used wheat for head retention.

My primary was 4 weeks, and secondary 4 weeks.

M_C
Sounds good! Thanks
 

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