Madtown Brew
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 2565 Kolsch
- Yeast Starter
- repitch from previous batch
- Batch Size (Gallons)
- 4.5
- Original Gravity
- 1.060
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 60
- IBU
- 46
- Color
- 9 SRM
- Primary Fermentation (# of Days & Temp)
- approx. 18 days @ 52 - 65* F
- Secondary Fermentation (# of Days & Temp)
- none
Hooray! My first contribution to the recipe database.
I made this for Christmas with some extra grains I had laying around. I also hate to only use yeast once then toss it - seems like such a waste. This one was made with the (washed) yeast from a traditional kolsch recipe.
Turned out fantastic with a lucious floral hop flavor/aroma, moderately bitter, and a beautiful light amber color.
This is a good recipe for those who want to experiment with some of the lesser used hop varieties. Sterling can be substituted with many other varieties including but not limited to: Mt Hood, Liberty, Vangaurd, Strisselspalt, or almost any of the New Zealand aroma varieties. I'd stay away from the heavy citrus American hops, unless that's what you like/want. The flavor will vary depending on which variety you choose, but the brew will be great no matter what.
Feel free to change the name to suit the season.
** Note: final batch volume is 4.5 gallons. This allowed me to ferment it in a 5 gallon carboy (with blowoff tube, of course).
Grain Bill:
3 # Pale 2-row (Briess)
5 # Maris Otter (Muntons)
8 oz. Crystal 20 (Briess)
8 oz. Crystal 40 (Briess)
8 oz. Belgian CaraVienne (Weyermann)
Mash Schedule:
Calculated for 75% effeciency.
Standard 1.25 qts/lb. of water.
Single infusion mash @ 152* F for 60 min.
Collect approximately 5.5 gallons of sweet wort.
Hops:
1 oz. Horizon (11.6% AA) 30 min
1 oz. Sterling (5.9% AA) 15 min
1/2 oz. Horizon (11.6% AA) flameout
1/2 oz. Sterling (5.9% AA) flameout
1/2 oz. Horizon (11.6% AA) dryhop
1/2 oz. Sterling (5.9% AA) dryhop
All hops are whole leaf.
Additional ingredients:
1 teaspoon irish moss @ 15 min
Fermentation:
Cool wort to 52* F then pitch. Once activity is noticed, allow fermenting wort temperature to rise approximately 1* F per day until it reaches 65* F. Maintain temp @ 65* F until complete.
I do not use a secondary, and dispite many reports that 2565 doesn't clear well, I've never had any issues with getting the yeast to drop. If your really worried about having a crystal brew, then a week of crash cooling prior to kegging/bottling would likely help.
I made this for Christmas with some extra grains I had laying around. I also hate to only use yeast once then toss it - seems like such a waste. This one was made with the (washed) yeast from a traditional kolsch recipe.
Turned out fantastic with a lucious floral hop flavor/aroma, moderately bitter, and a beautiful light amber color.
This is a good recipe for those who want to experiment with some of the lesser used hop varieties. Sterling can be substituted with many other varieties including but not limited to: Mt Hood, Liberty, Vangaurd, Strisselspalt, or almost any of the New Zealand aroma varieties. I'd stay away from the heavy citrus American hops, unless that's what you like/want. The flavor will vary depending on which variety you choose, but the brew will be great no matter what.
Feel free to change the name to suit the season.
** Note: final batch volume is 4.5 gallons. This allowed me to ferment it in a 5 gallon carboy (with blowoff tube, of course).
Grain Bill:
3 # Pale 2-row (Briess)
5 # Maris Otter (Muntons)
8 oz. Crystal 20 (Briess)
8 oz. Crystal 40 (Briess)
8 oz. Belgian CaraVienne (Weyermann)
Mash Schedule:
Calculated for 75% effeciency.
Standard 1.25 qts/lb. of water.
Single infusion mash @ 152* F for 60 min.
Collect approximately 5.5 gallons of sweet wort.
Hops:
1 oz. Horizon (11.6% AA) 30 min
1 oz. Sterling (5.9% AA) 15 min
1/2 oz. Horizon (11.6% AA) flameout
1/2 oz. Sterling (5.9% AA) flameout
1/2 oz. Horizon (11.6% AA) dryhop
1/2 oz. Sterling (5.9% AA) dryhop
All hops are whole leaf.
Additional ingredients:
1 teaspoon irish moss @ 15 min
Fermentation:
Cool wort to 52* F then pitch. Once activity is noticed, allow fermenting wort temperature to rise approximately 1* F per day until it reaches 65* F. Maintain temp @ 65* F until complete.
I do not use a secondary, and dispite many reports that 2565 doesn't clear well, I've never had any issues with getting the yeast to drop. If your really worried about having a crystal brew, then a week of crash cooling prior to kegging/bottling would likely help.
