reim0027
Well-Known Member
- Joined
- Apr 19, 2008
- Messages
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I'm going to be making a Kolsch in a month or two. I want it to be crisp and clean, lager-like.
Recipe:
2-Row Pilsner (german) 6lbs 13.7oz
Vienna Malt 1lb 13.3oz
Hallertauer 1.16 ounces for 60 minutes
Hallertauer 0.58 ounces for 20 minutes
Wyeast 2565 (Kolsch - starter will be made)
My plan is to mash for 75 minutes at 145F. Then, I double batch sparge.
I also plan on keeping my fermentation temperature lower as well (57 degrees). And, once active fermentation is done, slowly turning it down to 32 degrees until fermentation is complete.
Final estimated numbers: OG: 1.047, FG: 1.012, 26 IBU, 3.6 SRM, ABV 4.6
I just got a beer filter, and this will be the first time using it.
So, my questions are:
1. Is a secondary needed (since I can filter the beer for clarity)?
2. What do you think about the recipe design (lower longer mash and lower fermentation temperature)?
3. What do you think of the idea of "lagering" the Kolsch like my plan is (or is there a better way)? I'm basing this off of BeerSmith's fermentation profile for Kolschs.
Recipe:
2-Row Pilsner (german) 6lbs 13.7oz
Vienna Malt 1lb 13.3oz
Hallertauer 1.16 ounces for 60 minutes
Hallertauer 0.58 ounces for 20 minutes
Wyeast 2565 (Kolsch - starter will be made)
My plan is to mash for 75 minutes at 145F. Then, I double batch sparge.
I also plan on keeping my fermentation temperature lower as well (57 degrees). And, once active fermentation is done, slowly turning it down to 32 degrees until fermentation is complete.
Final estimated numbers: OG: 1.047, FG: 1.012, 26 IBU, 3.6 SRM, ABV 4.6
I just got a beer filter, and this will be the first time using it.
So, my questions are:
1. Is a secondary needed (since I can filter the beer for clarity)?
2. What do you think about the recipe design (lower longer mash and lower fermentation temperature)?
3. What do you think of the idea of "lagering" the Kolsch like my plan is (or is there a better way)? I'm basing this off of BeerSmith's fermentation profile for Kolschs.