The Kolschsky

All Grain Recipe

Submitted By: sthrelkeld (Shared)
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Brewer: Scott Threlkeld
Batch Size: 5.00 galStyle: K├Âlsch ( 6C)
Boil Size: 6.89 galStyle Guide: BJCP 2008
Color: 3.9 SRMEquipment: My All Grain Setup
Bitterness: 24.5 IBUsBoil Time: 90 min
Est OG: 1.046 (11.4° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.008 SG (2.1° P)Fermentation: Scott's Koelsch (Kolsch), Two Stage
ABV: 5.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
5.00 gal Denver, Colorado Water 1
4 lbs 14.24 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 2
1 lbs 10.07 oz Munich I (Weyermann) (7.1 SRM) Grain 3
1 lbs 10.07 oz Wheat Malt, Ger (2.0 SRM) Grain 4
2.05 oz Spalter [4.5%] - Boil 30 min Hops 5
1.00 Whirlfloc Tablet (Boil 15 min) Misc 6
1 pkgs Kolsch Yeast (Wyeast Labs #2565) Yeast 7

Taste Notes

Boil off with the 15gal was off - should be 20% from what I read vs. the 15% it was set to. Ended up adding another gallon of water at fermination for a total of 4.85 gallons. 4/14 - Secondary Fermenter; 4.59 gallons at 1.014 SG 4/21 - Starting the lagering process. Put temp up to 63 for two days, then down 2 degrees each day until 40. Lagering process will continue for 30 days. 5/6 - in keg at 40 5/12 - 1st taste - some "apple" flavor. Could be acetaldehyde - hope to have this resolved with age. Also, after discussions on homebrewtalk.com (http://www.homebrewtalk.com/f14/krolsh-tastes-sweet-still-young-328256/), I should perhaps have boiled the hops longer, paid more attencion to my efficiency, and kept in the primary for longer.