Mullers Koelsch

All Grain Recipe

Submitted By: EdMuller (Shared)
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Brewer: E.Muller
Batch Size: 5.81 galStyle: K├Âlsch ( 6C)
Boil Size: 7.50 galStyle Guide: BJCP 2008
Color: 3.4 SRMEquipment: E-Brew Machine 30L
Bitterness: 26.3 IBUsBoil Time: 60 min
Est OG: 1.043 (10.6° P)Mash Profile: Single Infusion, Light Body
Est FG: 1.007 SG (1.8° P)Fermentation: Ale, Primary Straight to Keg
ABV: 4.6%Taste Rating: 45.0

Ingredients
Amount Name Type #
7.92 gal Kolsch-Wasser, Germany Koelsch Water 1
9.82 g Calcium Chloride (Mash 60 min) Misc 2
5.64 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
3.17 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 4
0.48 g Salt (Mash 60 min) Misc 5
6 lbs 11.54 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 6
1 lbs 12.67 oz Vienna Malt (3.5 SRM) Grain 7
7.18 oz Cara-Pils/Dextrine (2.0 SRM) Grain 8
1.15 oz Hallertauer [4.8%] - Boil 60 min Hops 9
0.57 oz Hallertauer [4.8%] - Boil 20 min Hops 10
0.41 Whirlfloc Tablet (Boil 15 min) Misc 11
1 pkgs Safale American (DCL/Fermentis #US-05) Yeast 12

Taste Notes

This recipe can produce very different beers depending on the mash and fermentaion temperatures used. For a very crisp, clean, lager-like beer, mash at 63 C or 145 F and keep active fermentation to 14 C or 57 F. For a more fruity kolsch mash at 65 C or 149 F and keep active fermentation to 17 C. Using Safale K97 or Fermentis US-05 are some other ways of changing the resulting beer. Source: Lloyd Powell