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Old 08-10-2007, 04:27 PM   #1

Recipe Type: Partial Mash   
Yeast: WLP029 German Ale/Kolsch Yeast   
Yeast Starter: Yes   
Batch Size (Gallons): 5   
Original Gravity: 1.044   
Final Gravity: 1.011   
IBU: 25.7   
Boiling Time (Minutes): 60   
Color: 7.2   
Primary Fermentation (# of Days & Temp): 6 days @ 68o-70oF   
Secondary Fermentation (# of Days & Temp): 21 days at 65oF   

Kelly's Kolsch
2007 by Kelly Westphal & Mark Pannell

~ 4.2% ABV

3.52 lbs. BierKeller light extract
1.5 lbs. Laaglander extra light DME
1.5 lbs Breiss Pilsen malt (1.5-L)
8 oz. wheat malt (1.9-L)
8 oz. crystal malt (10-L)
4 oz. Belgian CaraPils (5.9-L)

.5 oz. Saaz [3.4% AAU] (FWH)
.5 oz. Hallertauer [4.8% AAU] (FWH)
.5 oz. Perle [8.0% AAU] (30 mins.)

1 tsp. Irish Moss (15 mins.)

White Labs WLP029 German Ale/Kolsch Yeast

Add the LME and DME to 1-1/2 gallons of water. Crack the grains, place in a muslin grain bag and hold at ~155oF for 90 minutes. Sparge with ~7.0 gallons at ~173oF water. Remove grains and increase heat to a boil. Add remaining ingredients to schedule above. Cool wort to ~70oF and top off to 5 gallons, aerate and pitch yeast. Prime with 8 oz. plain light DME.

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Old 02-06-2009, 01:57 AM   #2
Jan 2009
Yardley, PA
Posts: 16

How long and what temps did you primary? How about secondary? I have a Kolsch going now, but see mixed reviews on temps and times.

I like beer!

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