benbradford
Well-Known Member
Here is what I have so far. I will brew this in two weeks I hope. Let me know what you think so that I can make any changes necessary before then!
Type: All Grain
Date: 9/7/2011
Batch Size: 5.00 gal
Brewer: Ben Bradford
Boil Size: 5.93 gal Asst Brewer:
Boil Time: 60 min Equipment: 6 Gallon Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 72.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
5 lbs 11.2 oz Pale Malt (2 Row) US (2.0 SRM) Grain 58.00 %
2 lbs 13.6 oz Pilsen Malt 2-Row (Briess) (1.0 SRM) Grain 29.00 %
12.4 oz Wheat, Flaked (1.6 SRM) Grain 7.91 %
0.52 oz Mt. Hood [6.00 %] (60 min) Hops 11.4 IBU
0.52 oz Mt. Hood [6.00 %] (15 min) Hops 5.6 IBU
0.25 items Campden Tablet (Mash 60.0 min) Misc
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
8.0 oz Maltodextrin (0.0 SRM) Sugar 5.09 %
1 Pkgs Kolsch Yeast (Wyeast Labs #2565) [Starter 125 ml] Yeast-Ale
Beer Profile
Est Original Gravity: 1.049 SG
Measured Original Gravity: 1.049 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.84 % Actual Alcohol by Vol: 4.82 %
Bitterness: 17.0 IBU Calories: 217 cal/pint
Est Color: 3.2 SRM Color: Color
Mash Profile
Mash Name: Double Infusion, Medium Body Total Grain Weight: 9.33 lb
Sparge Water: 1.40 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
Double Infusion, Medium Body Step Time Name Description Step Temp
30 min Protein Rest Add 2.15 gal of water at 145.8 F 133.0 F
30 min Saccrification Add 1.87 gal of water at 183.5 F 154.0 F
10 min Mash Out Add 1.63 gal of water at 206.6 F 168.0 F
Mash Notes: Double step infusion - for medium body beers requiring a protein rest. Used primarily in beers high in unmodified grains or adjuncts.
Carbonation and Storage
Carbonation Type: Forced CO2 Volumes of CO2: 2.4
Pressure/Weight: 21.68 psi Carbonation Used: -
Keg/Bottling Temperature: 40.0 F Age for: 7.0 days
Storage Temperature: 40.0 F
Notes
Glad to hear that you’re enjoying the Colorado Kolsch. We call it a derivative because technically only true Kolschs are brewed in Colonge (Koln) Germany. It’s a hybrid style that traditionally uses ale yeast and ferments at lager temperatures. Ours is true to style having a light malt character and subtle fruitiness. Traditionally Nobel hop varieties are used however we use Mt Hood in ours which is a cousin of German Hallertau hops.
I am using some pilsner malt, some wheat and some dextrin malt for body but the bulk of the grist (as with all beers) is simply a 2-row base pale malt. All commercial brewers use this as the base for most recipes and it’s usually what is in their grain silos outside the brewery.
I wouldn’t say most of the flavor is derived from the yeast however a light fruity ester is produced by the ale yeast. I feel that Kolsch in general is a showcase in the subtleties of all the ingredients. Each one (malt, hops and yeast) have a delicate balance.
Ken Martin
Head Brewer
Steamworks Brewing Co
Type: All Grain
Date: 9/7/2011
Batch Size: 5.00 gal
Brewer: Ben Bradford
Boil Size: 5.93 gal Asst Brewer:
Boil Time: 60 min Equipment: 6 Gallon Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 72.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
5 lbs 11.2 oz Pale Malt (2 Row) US (2.0 SRM) Grain 58.00 %
2 lbs 13.6 oz Pilsen Malt 2-Row (Briess) (1.0 SRM) Grain 29.00 %
12.4 oz Wheat, Flaked (1.6 SRM) Grain 7.91 %
0.52 oz Mt. Hood [6.00 %] (60 min) Hops 11.4 IBU
0.52 oz Mt. Hood [6.00 %] (15 min) Hops 5.6 IBU
0.25 items Campden Tablet (Mash 60.0 min) Misc
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
8.0 oz Maltodextrin (0.0 SRM) Sugar 5.09 %
1 Pkgs Kolsch Yeast (Wyeast Labs #2565) [Starter 125 ml] Yeast-Ale
Beer Profile
Est Original Gravity: 1.049 SG
Measured Original Gravity: 1.049 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.84 % Actual Alcohol by Vol: 4.82 %
Bitterness: 17.0 IBU Calories: 217 cal/pint
Est Color: 3.2 SRM Color: Color
Mash Profile
Mash Name: Double Infusion, Medium Body Total Grain Weight: 9.33 lb
Sparge Water: 1.40 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
Double Infusion, Medium Body Step Time Name Description Step Temp
30 min Protein Rest Add 2.15 gal of water at 145.8 F 133.0 F
30 min Saccrification Add 1.87 gal of water at 183.5 F 154.0 F
10 min Mash Out Add 1.63 gal of water at 206.6 F 168.0 F
Mash Notes: Double step infusion - for medium body beers requiring a protein rest. Used primarily in beers high in unmodified grains or adjuncts.
Carbonation and Storage
Carbonation Type: Forced CO2 Volumes of CO2: 2.4
Pressure/Weight: 21.68 psi Carbonation Used: -
Keg/Bottling Temperature: 40.0 F Age for: 7.0 days
Storage Temperature: 40.0 F
Notes
Glad to hear that you’re enjoying the Colorado Kolsch. We call it a derivative because technically only true Kolschs are brewed in Colonge (Koln) Germany. It’s a hybrid style that traditionally uses ale yeast and ferments at lager temperatures. Ours is true to style having a light malt character and subtle fruitiness. Traditionally Nobel hop varieties are used however we use Mt Hood in ours which is a cousin of German Hallertau hops.
I am using some pilsner malt, some wheat and some dextrin malt for body but the bulk of the grist (as with all beers) is simply a 2-row base pale malt. All commercial brewers use this as the base for most recipes and it’s usually what is in their grain silos outside the brewery.
I wouldn’t say most of the flavor is derived from the yeast however a light fruity ester is produced by the ale yeast. I feel that Kolsch in general is a showcase in the subtleties of all the ingredients. Each one (malt, hops and yeast) have a delicate balance.
Ken Martin
Head Brewer
Steamworks Brewing Co