Kelly's Kolsch

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Rhoobarb

Well-Known Member
Joined
Jan 25, 2005
Messages
3,553
Reaction score
21
Location
Gainesville
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
Boiling Time (Minutes)
60
IBU
25.7
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.
 
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.

Thanks!
 
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