Kölsch Stauff's Honey Kölsch

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Stauffbier

Well-Known Member
Joined
Nov 7, 2011
Messages
5,087
Reaction score
1,060
Location
El Paso
Recipe Type
All Grain
Yeast
WLP029
Yeast Starter
1L
Batch Size (Gallons)
5.4
Original Gravity
1.046
Final Gravity
1.008
Boiling Time (Minutes)
90
IBU
27
Color
4.6
Primary Fermentation (# of Days & Temp)
21 days at 65F
Secondary Fermentation (# of Days & Temp)
30 days at 35F
Tasting Notes
Slight malt, subtle honey character, crisp and balanced..
7 lbs 8.0 oz Pilsner (2 Row - 2.0 SRM)
1 lbs Wheat Malt, Ger (2.0 SRM)
5.8 oz Honey Malt (25.0 SRM)
4.0 oz Munich Malt (9.0 SRM)
1.00 oz Hallertauer [4.80 %] - Boil 60.0 min 18.5 IBUs
0.50 oz Tettnang [4.50 %] - Boil 30.0 min 6.7 IBUs
0.50 oz Hallertauer [4.80 %] - Boil 5.0 min 1.8 IBUs
0.50 Whirlfloc Tablet 5.0 min

Protein Rest 128.0 F 30 min (optional)
Sach Rest 150.0 F 60 min
Decoction Mash out at 168.0 F (optional)

75% Efficiency


This is my take on a Honey Kölsch. It was very well received by my friends.
It's very crisp, and it almost comes across as a lager. The protein rest and extended cold conditioning results in a very clear beer.
It's a very refreshing, dry beer with lots of flavor. Perfect for the summer months.

Cheers!
 
Glad to hear that Brew Dude!

I tweaked this years version a little. I simplified the recipe quite a bit. As it turns out a local brewery that will be opening next month wants me to brew it there, so they can serve it in their brew pub. I'm very humbled!

Cheers!
 
Here is a pic from my last keg. Finished it too fast and now i am 2 to 3 weeks of keg conditioning before i get another glass.:(

kölsch.jpg
 
I am brewing this tonight, with some slight variations....

Added a little bit more honey malt (8oz total).

Adding 12oz of pure honey around the 30 minute mark.

Only using Hallertau hops.

Using a batch of recycled WLP029 from a batch of my Festival Ale (also called Turkeyfest, my take on an Oktoberfest, an ale version - think of it as an amber kolsch).

Primary fermentation at 65 degrees is a real challenge for me, so probably looking at 70-75 degrees. Might be breadier and require more conditioning.

Looking forward to it - thx for the recipe!!!
 
So....it was breadier and required more conditioning due to higher fermentation temp. However, I just drank a bottle after 5 months in the bottle......PERFECTION!

All my kolsch beers seem to be best at the 5-7 month mark.
 
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