Kolsch

All Grain Recipe

Submitted By: atxvilcek (Shared)
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Brewer: Mark
Batch Size: 5.50 galStyle: Kölsch ( 6C)
Boil Size: 7.64 galStyle Guide: BJCP 2008
Color: 3.9 SRMEquipment: 15 gal SSBKeg, 10 gal cooler MT
Bitterness: 26.5 IBUsBoil Time: 60 min
Est OG: 1.049 (12.2° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.012 SG (3.1° P)Fermentation: Koelsch (Kolsch), Two Stage
ABV: 4.8%Taste Rating: 45.0

Ingredients
Amount Name Type #
1.10 tsp Lactic Acid (Mash 60 min) Misc 1
1.10 tbsp PH 5.2 Stabilizer (Mash 60 min) Misc 2
8 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 3
2 lbs Vienna Malt (3.5 SRM) Grain 4
8.00 oz Cara-Pils/Dextrine (2.0 SRM) Grain 5
0.40 oz Northern Brewer [8.5%] - Boil 60 min Hops 6
1.00 oz Hallertauer [4.8%] - Boil 30 min Hops 7
1.10 tsp Irish Moss (Boil 10 min) Misc 8
0.55 tsp Yeast Nutrient (Boil 10 min) Misc 9
0.40 oz Hallertauer [4.1%] - Boil 5 min Hops 10
1.0 pkgs German Ale/Kolsch (White Labs #WLP029) Yeast 11

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.

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