Kinder Kolsch
Extract Recipe
Submitted By: brantabbitt1 (Shared)
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Brewer: Abbitt Ales | |
Batch Size: 5.00 gal | Style: Kölsch ( 6C) |
Boil Size: 3.35 gal | Style Guide: BJCP 2008 |
Color: 3.7 SRM | Equipment: Brant's Equipment (5gal) |
Bitterness: 24.5 IBUs | Boil 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 38FThis Recipe Has Not Been Rated