Light, crisp, and refreshing this traditional German beer is fermented
cool to present lager-like attributes with just a hint or fruitiness.
Took 2nd place in the first round of the 2012 National Homebrew
Competition. 6-C Kölsch Author: Nick Ladd Size: 6.12 gal Efficiency: 75% Attenuation: 81.0% Original Gravity: 1.048 Terminal Gravity: 1.009 Color: 3.95 Alcohol: 5.05% Bitterness: 24.8 Ingredients: 10.16 lb Pilsner Malt 8 oz Pale Wheat Malt 8 oz Vienna Malt 2 oz German CaraFoam 2 oz Acidulated Malt 19 g Magnum (12.5%) - added during boil, boiled 60 m .25 oz Czech Saaz (3.1%) - added during boil, boiled 30 m 1 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 15 m .25 oz Hallertauer Mittelfrüher (3.4%) - added during boil, boiled 10 m .5 tsp Wyeast Nutrient - added during boil, boiled 10 m 1 ea WYeast 2565 Kolsch Schedule: 00:03:00 Dough-In - Liquor: 3.2 gal; Strike: 162.5 °F; Target: 149 °F 01:33:00 Sacc Rest - Rest: 90 m; Final: 149.0 °F 01:34:00 Mashout - Water: 1.75 gal; Temperature: 215.0 °F; Target: 170 °F 01:44:00 Mashout Rest - Rest: 10 m; Final: 170.0 °F 02:04:00 Batch Sparge - First Sparge: 2 gal sparge @ 168 °F, 10 m; Second Sparge: 2 gal sparge @ 168 °F, 10 m; Total Runoff: 7.81 gal Notes: - Use 1800ml 1.040 starter on stirplate - Add 0 minute hops and then take off heat and rest 5 minutes before chilling wort. - Afer cooling wort, whirlpool, let settle 90 minutes, and drain off sides. - Aerate 1 minute with pure O2. Pitch yeast and swirl. - Ferment primary 2 weeks. Start at 60*F and keep at 60-62*F 1.5 weeks. Raise to 68 to finish fermentation (D-rest). - Keg and lager 1 month before consumption. (32*F or so) |
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