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Old 05-17-2011, 06:23 PM   #1
Misplaced_Canuck
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Jan 2011
NE Columbia SC - Formerly, Montreal Canada
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Recipe Type: All Grain   
Yeast: Wyeast 2565   
Yeast Starter: approximately 1L   
Batch Size (Gallons): 12   
Original Gravity: 1.050   
Final Gravity: 1.005   
IBU: 20.6   
Boiling Time (Minutes): 60   
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
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Needless to say after more than a few drams my mental efficiency matched my mashing efficiency.

 
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Old 05-20-2011, 05:40 PM   #2
BackyardHB
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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?
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Old 05-20-2011, 07:13 PM   #3
Misplaced_Canuck
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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

Quote:
Originally Posted by hopdreams View Post
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?
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Quote:
Originally Posted by Misplaced_Canuck
Carbonic bite? Is that like the bubonic plague?
Quote:
Originally Posted by ebstauffer
Needless to say after more than a few drams my mental efficiency matched my mashing efficiency.

 
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Old 05-21-2011, 12:52 PM   #4
BackyardHB
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Feb 2011
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Quote:
Originally Posted by Misplaced_Canuck
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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