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Old 03-09-2012, 03:03 AM   #1
Brulosopher's Avatar
Jun 2011
, CA
Posts: 2,932
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Recipe Type: All Grain   
Yeast: WLP029: German Ale/Kolsch   
Yeast Starter: 1L   
Batch Size (Gallons): 5.5   
Original Gravity: 1.047   
Final Gravity: 1.009   
IBU: 25   
Boiling Time (Minutes): 60   
Color: 4.2   
Primary Fermentation (# of Days & Temp): 7 days at 64F   
Additional Fermentation: Cold crash for 1 week following 1 week of primary fermentation   
Tasting Notes: Award winning Kolsch recipe! Very delcious, easy drinking beer.   

This is a play on an award winning Koelsch I designed. I think I almost perfected it! This beer went faster than any I've ever brewed. If you prefer a less "biting" bitterness (this is very smooth as-is), consider adding your first hops at 45 min instead of 60.

8.25 lbs US Pale Malt (2.0 SRM) 82.5 %
1.0 lbs Munich 10 Malt (10.0 SRM) 10 %
12.0 oz White Wheat Malt (2.4 SRM) 7.5 %
30.00 g Mt. Hood [3.5 %] - Boil 60.0 min 15.2 IBUs
19.00 g Tettnang [3.10 %] - Boil 60.0 min 8.5 IBUs
21.00 g Tettnang [3.10 %] - Boil 10.0 min 1.8 IBUs
1.0 pkg German Ale/Kolsch (WLP029)

Mash for 60 minutes at 150F
Ferment at 64F for 7 days, then cold crash to 34F for 7 days. If you keg, keg after 2 weeks in primary and let it sit for another week on CO2 (using whatever carb method you like). If you bottle, let them sit at 70F for 3 weeks, then throw them in the fridge for a few days to chill and clarify fully.

Brulosophy is a place to experiment with home brews. If you've had a crazy idea or wondered how something worked please visit us at Brulosophy.com!

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Marshall "Brulosopher" Schott

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