Kolsch

All Grain Recipe

Submitted By: Bklatt (Shared)
Members can download and share recipes

Brewer: BK
Batch Size: 12.00 galStyle: Kölsch (6C)
Boil Size: 17.56 galStyle Guide: BJCP 2008
Color: 2.9 SRMEquipment: BKs 30 gal brewery- 1.045- 1.060- 75% Efficiency
Bitterness: 26.1 IBUsBoil Time: 90 min
Est OG: 1.050 (12.3° P)Mash Profile: Temperature Mash, 2 Step, Light Body
Est FG: 1.011 SG (2.8° P)Fermentation: Koelsch (Kolsch), Two Stage
ABV: 5.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
26.00 gal German Pilsner Water Water 1
25.00 g Calcium Chloride (Mash 60 min) Misc 2
10.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
20 lbs Pilsner (Weyermann) (1.7 SRM) Grain 4
1 lbs Vienna Malt (3.5 SRM) Grain 5
3.50 oz Tradition [4.0%] - Boil 60 min Hops 6
1.50 oz Tettnang [1.7%] - Boil 20 min Hops 7
1.0 pkgs German Ale/Kolsch (White Labs #WLP029) Yeast 8

Notes

Added 1 ml 85% phosphoric to the strike water prior to mashing in. Added 3 ml 85% phosphoric to the mash. Sparge took 53 minutes Pre-boil PH 5.4, 1.037 Ended at 1.050. After the wort reached 60, decanted from the starter and added some fresh wort to the starter. 7/30- pitched the next day at 2 PM. 60 degrees. 8 vol O2. 7/31- bubbling away at 10 AM when checked. Bumped fermentation temp to 63. 8/1- 64 8/2- 65 8/3- 1.010- PH 4.0. Added a couple of pinches of baking soda to the sample and brought the PH up to 4.3. The sample lost all of the acid bite I initially tasted. Bumped temp to 68 to help finish the fermentation. 8/5-1.010- 68 degrees PH 4.08 8/8-1.010- 68 degrees PH 4.13- dumped yeast. Dropped temp to 62 to start cold crash. Added 10 ml Biofine. 8/9-57 8/10-53 8/15- dropped 5 degrees per day to get to 33. Mixed 5 grams pickling lime and 5 grams baking soda into 200 ml RO water. Figured out with a small scale sample to add roughly 125 ml of that mixture to raise the PH from 4.15 to 4.4. Took a sample after adding, and measured 4.6 ��. Test again after filter.

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine