Kinder Kolsch

Extract Recipe

Submitted By: brantabbitt1 (Shared)
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Brewer: Abbitt Ales
Batch Size: 5.00 galStyle: Kölsch ( 6C)
Boil Size: 3.35 galStyle Guide: BJCP 2008
Color: 3.7 SRMEquipment: Brant's Equipment (5gal)
Bitterness: 24.5 IBUsBoil Time: 90 min
Est OG: 1.046 (11.5° P)
Est FG: 1.012 SG (3.0° P)Fermentation: Brant's Kolsch 2 Stage
ABV: 4.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs Vienna Malt (3.5 SRM) Grain 1
1 lbs Wheat Malt, Ger (2.0 SRM) Grain 2
6 lbs 8.00 oz LME Pilsen Light (Briess) (2.3 SRM) Extract 3
0.60 oz Magnum [14.0%] - Boil 60 min Hops 4
0.50 oz Hallertauer Hersbrucker [4.0%] - Boil 15 min Hops 5
1.00 Whirlfloc Tablet (Boil 10 min) Misc 6
0.50 oz Opal [6.5%] - Boil 2 min Hops 7
1.0 pkgs Kolsch Yeast (Wyeast Labs #2565) Yeast 8
1.0 pkgs Southern German Lager (White Labs #WLP838) Yeast 9

Notes

Pitched Ale yeast at 65F. Wyeast slappack was a little old (August 15, 2014). Didn't inflate very much even after 4+ hours proofing. Ale Ferment 1 week at 66F-68F. Transfer to secondary. Bring down to temp and pitch Southern German Lager yeast at 50F. (actually pitched at 58F due to time) Lager ferment at 50F for 2 weeks. Lager Condition for 2 weeks at 38F

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