kolsch recipe help

[Virtus]

Opinions about recipe...

1kg Munich malt 10L 25EBC 14,3%
6kg Pilsner 2Row 85,7% - not german pilsner

80g Saaz 4,5%Alfa Boil 60min

Single infusion, light body
Ale, single stage
Table sugar, bottling

Batch size 34Litres
Boil size 43Litres
Post boil 39,30Litres

Add water if needed to achive 34L?? I dont understand these part of beersmith. Post boil is cca 39 litres. I cant add water to achieve 34L, because post boil is much more than 34L..

I will use a yeast starter.

Fermentation is at 65-70 F

What do u think about these recipe? Thanks!

 

[Lopsy]

What yeast are you using? Wyeast Kölsch? If so, don't even think about having that baby above 60F. A cool fermentation is the most important aspect of this beer that can get overlooked. 55F would even be better. Bring it up to 65-68 for a D rest at about 70-80% attenuation is the common wisdom. But I sometimes wait longer for a kölsch because i'm paranoid of making it taste too hot and solventy like the first 2-3 I made. Hope your ferm chamber is dialed in baby!

Lops

 

[Misplaced_Canuck]

I have no idea why people insist on putting Munich malt in Kolsch. It just doesn't have it. Kolsch are pretty dry and not malty.

MC

 

[Virtus]

What yeast are you using? Wyeast Kölsch? If so, don't even think about having that baby above 60F. A cool fermentation is the most important aspect of this beer that can get overlooked. 55F would even be better. Bring it up to 65-68 for a D rest at about 70-80% attenuation is the common wisdom. But I sometimes wait longer for a kölsch because i'm paranoid of making it taste too hot and solventy like the first 2-3 I made. Hope your ferm chamber is dialed in baby!

Lops

I use white labs kolsch. But on the yeast epruvete is written 65-70F. If u are 100 procent of lower fermentation with these yeast than i will do that.