JP's Kolsch

All Grain Recipe

Submitted By: johnwpowell (Shared)
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Brewer: JP-2017-06-10
Batch Size: 5.00 galStyle: Kölsch ( 6C)
Boil Size: 6.21 galStyle Guide: BJCP 2008
Color: 3.2 SRMEquipment: JP's Pot and Cooler
Bitterness: 22.2 IBUsBoil Time: 90 min
Est OG: 1.049 (12.2° P)Mash Profile: Traditional Multi Step
Est FG: 1.009 SG (2.4° P)Fermentation: Koelsch (Kolsch)
ABV: 5.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
7.30 ml Lactic Acid (Mash 60 min) Misc 1
1.50 g Epsom Salt (MgSO4) (Mash 80 min) Misc 2
1.00 Campden Tablet (metabisulfite) (Mash 80 min) Misc 3
1.00 g Gypsum (Calcium Sulfate) (Mash 80 min) Misc 4
9 lbs Pilsner (Weyermann) (1.7 SRM) Grain 5
1.00 oz Tradition [3.8%] - Boil 60 min Hops 6
1.00 oz Hersbrucker [1.7%] - Boil 30 min Hops 7
1.00 Whirlfloc Tablet (Boil 15 min) Misc 8
0.50 tsp Yeast Nutrient (Boil 10 min) Misc 9
1.0 pkgs German Ale/Kolsch (White Labs #WLP029) Yeast 10

Taste Notes

This pale, light-bodied golden ale is copyrighted by, brewed in, and named for the German city of Köln. Kölschbier is traditionally given a long, cold aging period like a lager, which makes for a very smooth and clean beer. A small dose of German Hallertau hops cuts the richness of the malt. “Spritzy” is a word often used to describe Kolsch - very refreshing, and a popular lawnmower beer for beer snobs!

Notes

O.G: 1.048 READY: 6 WEEKS Suggested fermentation schedule: -- 1–2-weeks-primary;-1–2-weeks-cold secondary;-2-weeks-bottle-conditioning

This Recipe Has Not Been Rated

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