Belma Kölsch

All Grain Recipe

Submitted By: nahthan (Shared)
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Brewer: Nathan Smith
Batch Size: 10.00 galStyle: Kölsch ( 6C)
Boil Size: 12.00 galStyle Guide: BJCP 2008
Color: 4.6 SRMEquipment: My Equipment
Bitterness: 23.9 IBUsBoil Time: 90 min
Est OG: 1.051 (12.7° P)Mash Profile: Single Infusion, Light Body
Est FG: 1.009 SG (2.3° P)Fermentation: Koelsch (Kolsch), Two Stage
ABV: 5.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
10.00 gal East Bay, CA: EBMUD Orinda Plant (Oakland, Berkeley, San Leandro) Water 1
5.50 g Calcium Chloride (Mash 60 min) Misc 2
24 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 3
1 lbs Vienna Malt (3.5 SRM) Grain 4
1.00 oz Simcoe [13.0%] - Boil 60 min Hops 5
1.00 Whirlfloc Tablet (Boil 30 min) Misc 6
2.00 g Servomyces (Boil 10 min) Misc 7
4.00 oz Belma 2-399-303 [13.0%] - Boil 0 min Hops 8
1 pkgs German Ale/Kolsch (White Labs #WLP029) Yeast 9

Notes

95% German Pils, 5% Vienna. 148F Mash temp. 5.5grams Calcium Chloride. 20 IBU Simcoe low cohumulone, clean bittering. Whirlfloc at 20 minutes. 2 tabelets of servomyces at 10 minutes Belma unusual hop choice for this idea, but here's the theory: http://www.hopsdirect.com/project-belma/; Belma = High Myrcene, moderate humulene. myrcene - geranium like floral. Typical noble hops = low myrcene, low cohumulone, high humulene content. WLP029 Koelsch ~3.5 gallons - target pitching: 56F. 1x 1.5L stir plate starter with 2 vials approximately 12-18 hours before pitching. (decanted about 1/3 of the volume). Pitched at 56F