Kolsch

All Grain Recipe

Submitted By: launchpad13 (Shared)
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Brewer: Jay McNeely
Batch Size: 12.00 galStyle: K├Âlsch ( 6C)
Boil Size: 14.65 galStyle Guide: BJCP 2008
Color: 4.1 SRMEquipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 22.7 IBUsBoil Time: 60 min
Est OG: 1.047 (11.7° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.008 SG (2.1° P)Fermentation: Ale, Two Stage
ABV: 5.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
18 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1
2 lbs Munich Malt (9.0 SRM) Grain 2
1 lbs Wheat Malt, Ger (2.0 SRM) Grain 3
2.00 oz Hallertauer [4.8%] - Boil 60 min Hops 4
1.00 oz Hallertauer [4.8%] - Boil 30 min Hops 5
2.40 Whirlfloc Tablet (Boil 15 min) Misc 6
1.00 oz Hallertauer [4.8%] - Boil 15 min Hops 7
1 pkgs Kolsch Yeast (Wyeast Labs #2565) Yeast 8
2.40 tsp Yeast Nutrient (Primary 3 days) Misc 9

Notes

First time using new brew setup. make sure you heat up sparge water when mashing. Original gravity was 1.047 Lots of whole hops got into fermenters because of lots of trub. Next time use whole hops, will use bags. mashed at somewhere between 140 and 156... didn't stir enough, I need a better mash paddle. 3 readings 140, 156, and 148 before mash... had to add ice because original readings were 160. added 1 gallon pitcher full of icecubes. to the mash to get the grain temp down... Hot as hell outside, looked like 100 in the sun. After 60 minute mash got readings of 148, 144, 144 Fermentation had starter. Used 1 wyeast smack pack for both batches. Did starter 6 days out. had lots of happy yeast going in. decanted the .5 L to about .2 liters then split that. Had quick response of great white tiny bubbles about 1 inch thick after 12 hours. 1 week later still have good kraisen on top. Will do secondary tomorrow