BernardStreetBrews
Member
Just thought I'd share my experiences while brewing a kolsch (for the first time). I've used so much information from this site that I feel it only fair to share what I have learned as a result! I used this recipe: http://beersmith.com/blog/2008/04/05/brewing-a-kolsch-beer-recipe-beer-styles/
My goal is to make as authentic a kolsch as I possibly can, keeping it as simple as possible in terms of recipe (so there's nowhere to hide if I make a mistake!!!)
DJ Spiess' recipe copied here for permanence:
FERMENTABLES
Amount Fermentable PPG °L Bill %
10 lb German - Pilsner 38 1.6 95.2%
0.5 lb German - Munich Light 37 6 4.8%
HOPS
Amount Variety Type AA Use Time IBU
1.5 oz Spalt Pellet 4.5 Boil 60 min 23.5
YEAST
Wyeast 2565. No starter, just warmed up while I mashed and boiled.
WATER (this was after a lot of digging around for a profile for Koln water {don't remember the source I ended up using})
9 gallons distilled water
1 gram baking soda
6 grams calcium chloride
MASH
I did BIAB in a cooler (I'm sure people will comment on this technique, but please be gentle as it was my first foray into all-grain).
3.5 gallons for 90 mins @ 150F (although I struggled with my cooler and ended up having to top up to keep the temperature consistent and ended up with about 4 gallons of wort in the end). No sparge (again, first try and next time I'll give it a shot).
BOIL
Nothing special, top up as needed.
FERMENT AND LAGERING
Pitched at near 60F, fermented for 9 days at 57F-59F. Bubbling stopped after three days, but left it until 9 days to test gravity and found it to be at the desired target.
No diacetyl rest (I trusted what Wyeast said).
Gradually dropped the temperature over a further 9 days to a target temperature range of 37F-40F. Temperature actually dropped further to 31F-34F over another 20 days.
BOTTLING
I ended up with 4.3 gallons of usable beer to bottle, carefully racked to avoid any sediment or extraneous yeast. I measured 90g cane sugar and boiled in tap water. I plan on leaving for two weeks at basement temperature (70F-75F) before putting back in the fridge to continue conditioning until its all drunk!
TASTING
Tasted at 9 days, already pretty clear and clean tasting. Remarkably "together" at that age.
Tasted on bottling day (day 38), and even clearer. Light fruit flavor as expected and light sulphur also. Tasted actually really good considering it wasn't even carbonated yet! Largest criticism so far is a light chill haze possibly? But still, a wonderful golden yellow and good clarity.
I'll update again once the conditioning is done and its back at chilled temperature.
Hope this is useful for others!
My goal is to make as authentic a kolsch as I possibly can, keeping it as simple as possible in terms of recipe (so there's nowhere to hide if I make a mistake!!!)
DJ Spiess' recipe copied here for permanence:
FERMENTABLES
Amount Fermentable PPG °L Bill %
10 lb German - Pilsner 38 1.6 95.2%
0.5 lb German - Munich Light 37 6 4.8%
HOPS
Amount Variety Type AA Use Time IBU
1.5 oz Spalt Pellet 4.5 Boil 60 min 23.5
YEAST
Wyeast 2565. No starter, just warmed up while I mashed and boiled.
WATER (this was after a lot of digging around for a profile for Koln water {don't remember the source I ended up using})
9 gallons distilled water
1 gram baking soda
6 grams calcium chloride
MASH
I did BIAB in a cooler (I'm sure people will comment on this technique, but please be gentle as it was my first foray into all-grain).
3.5 gallons for 90 mins @ 150F (although I struggled with my cooler and ended up having to top up to keep the temperature consistent and ended up with about 4 gallons of wort in the end). No sparge (again, first try and next time I'll give it a shot).
BOIL
Nothing special, top up as needed.
FERMENT AND LAGERING
Pitched at near 60F, fermented for 9 days at 57F-59F. Bubbling stopped after three days, but left it until 9 days to test gravity and found it to be at the desired target.
No diacetyl rest (I trusted what Wyeast said).
Gradually dropped the temperature over a further 9 days to a target temperature range of 37F-40F. Temperature actually dropped further to 31F-34F over another 20 days.
BOTTLING
I ended up with 4.3 gallons of usable beer to bottle, carefully racked to avoid any sediment or extraneous yeast. I measured 90g cane sugar and boiled in tap water. I plan on leaving for two weeks at basement temperature (70F-75F) before putting back in the fridge to continue conditioning until its all drunk!
TASTING
Tasted at 9 days, already pretty clear and clean tasting. Remarkably "together" at that age.
Tasted on bottling day (day 38), and even clearer. Light fruit flavor as expected and light sulphur also. Tasted actually really good considering it wasn't even carbonated yet! Largest criticism so far is a light chill haze possibly? But still, a wonderful golden yellow and good clarity.
I'll update again once the conditioning is done and its back at chilled temperature.
Hope this is useful for others!
