- Recipe Type
- All Grain
- Yeast
- Wyeast 2565
- Yeast Starter
- 1.5 liter
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.050
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 90
- IBU
- 25
- Color
- 5.2 SRM
- Primary Fermentation (# of Days & Temp)
- 58F let rise naturally to 68F - 21 days in primary
- Secondary Fermentation (# of Days & Temp)
- 30 days at 34F
- Tasting Notes
- crisp, delicate, refreshing
This is a fantastic Kolsch which has won numerous gold and silver medals at various Homebrew Competitions. Easy drinking and refreshing. This beer would be great if you decided to veer away from the style guidelines and add more late addition hops!
Ingredients
10 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 87.0 %
1 lbs Franco Belges Pils Malt (2.0 SRM) Grain 2 8.7 %
4.0 oz Caramunich Malt (56.0 SRM) Grain 3 2.2 %
4.0 oz Munich Malt (9.0 SRM) Grain 4 2.2 %
0.70 oz Styrian Goldings [5.70 %] - First Wort 90.0 min Hop 5 15.2 IBUs
0.75 oz US Goldings [4.80 %] - Boil 30.0 min Hop 6 8.9 IBUs
0.75 oz US GOldings [4.80 %] - Boil 2.0 min Hop 7 1.0 IBUs
1.0 pkg Kolsch Yeast (Wyeast Labs #2565) [124.21 ml] Yeast 8 -
Mash Profile
131F for 10 minutes, 145 for 45 minutes, 158F for 20 minutes, 168F for 10 minutes. This recipe efficiency is 66%, I use a NO Sparge method so that when the water additions are complete I have ~8.5 gallons of water in mash tun for this recipe. I then vorlauf and drain into kettle to collect ~7 gallons of wort.
Boil 90 minutes This will leave ~5.5 gallons in kettle with my boil off rates.
Yeast Wyeast 2565 with a 2 liter starter
Water - RO WATER TREATED WITH 1/4 TSP 10% PHOSPHORIC ACID PER 5 GALLONS, 1 TSP CACI2 IN MASH
FERMENTATION - START AT 58F LET RISE NATURALLY TO ~68F, COLD CRASH WHEN FERM IS COMPLETE AND RACK TO KEG.
LAGER - AT 35f FOR 30 days
Ingredients
10 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 87.0 %
1 lbs Franco Belges Pils Malt (2.0 SRM) Grain 2 8.7 %
4.0 oz Caramunich Malt (56.0 SRM) Grain 3 2.2 %
4.0 oz Munich Malt (9.0 SRM) Grain 4 2.2 %
0.70 oz Styrian Goldings [5.70 %] - First Wort 90.0 min Hop 5 15.2 IBUs
0.75 oz US Goldings [4.80 %] - Boil 30.0 min Hop 6 8.9 IBUs
0.75 oz US GOldings [4.80 %] - Boil 2.0 min Hop 7 1.0 IBUs
1.0 pkg Kolsch Yeast (Wyeast Labs #2565) [124.21 ml] Yeast 8 -
Mash Profile
131F for 10 minutes, 145 for 45 minutes, 158F for 20 minutes, 168F for 10 minutes. This recipe efficiency is 66%, I use a NO Sparge method so that when the water additions are complete I have ~8.5 gallons of water in mash tun for this recipe. I then vorlauf and drain into kettle to collect ~7 gallons of wort.
Boil 90 minutes This will leave ~5.5 gallons in kettle with my boil off rates.
Yeast Wyeast 2565 with a 2 liter starter
Water - RO WATER TREATED WITH 1/4 TSP 10% PHOSPHORIC ACID PER 5 GALLONS, 1 TSP CACI2 IN MASH
FERMENTATION - START AT 58F LET RISE NATURALLY TO ~68F, COLD CRASH WHEN FERM IS COMPLETE AND RACK TO KEG.
LAGER - AT 35f FOR 30 days
