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Author Topic: Kölsch  (Read 2249 times)

Offline jamie_savoie

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Kölsch
« on: June 25, 2012, 11:55:51 AM »
recipe from Brewing Classic Style but I added a 15 min and 5 min hop addition

Recipe: Kölsch BCS
Brewer: Jamie
Asst Brewer:
Style: Kölsch
TYPE: All Grain
Taste: (30,0)

Recipe Specifications
--------------------------
Boil Size: 7,00 gal
Post Boil Volume: 5,42 gal
Batch Size (fermenter): 6,00 gal  
Bottling Volume: 6,00 gal
Estimated OG: 1,047 SG
Estimated Color: 3,3 SRM
Estimated IBU: 23,0 IBUs
Brewhouse Efficiency: 70,00 %
Est Mash Efficiency: 70,0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                    
10 lbs 4,0 oz       Pilsner (Weyermann) (1,7 SRM)                
8,0 oz                 Vienna Malt (Weyermann) (3,0 SRM)
1,50 oz               Hallertauer Hersbrucker [4,00 %] - Boil  60 min          
0,25 oz               Hallertauer Hersbrucker [4,00 %] - Boil  15 min  
0,25 oz               Hallertauer Hersbrucker [4,00 %] - Boil  5 min    
1,0 pkg               Kolsch Yeast (Wyeast Labs #2565) (slant from library)

Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 10 lbs 12,0 oz
----------------------------
Name                   Description                             Step Temperat Step Time    
Mash In                Add 13,98 qt of water at 162,4 F        149,0 F       90 min        

Sparge: Fly sparge with 4,80 gal water at 168,0 F

Offline brew

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Re: Kölsch
« Reply #1 on: June 26, 2012, 09:12:47 AM »
This Kolsch yeast is very interesting. I did Richard's recipe viewtopic.php?f=39&t=1880 with it and its very cool. Very light, basically Pilsner so the yeast really shines through. It seemed to me though that it needed at least a few weeks to condition in the keg before it got good.
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Offline brew

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Re: Kölsch
« Reply #2 on: June 26, 2012, 09:13:55 AM »
My version is here: viewtopic.php?f=39&t=1672

Hope I can try yours at some point Jamie? (I'm up around perth periodically - maybe I could swing by sometime)
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Offline jamie_savoie

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Re: Kölsch
« Reply #3 on: June 26, 2012, 10:58:18 AM »
It’ll be my first time dealing with this yeast strain but from the information I’ve gathered, I plan to ferment around 58-62F for 4 weeks, keg and cold crash at 45F for 2 weeks to clear.

Next time you’re in perth send me a pm, would be nice to have a little session :)  Feel free to crash at my place if you want or my gf could drive you back to perth ;)

 :cheers: