Peter's Kolsch

All Grain Recipe

Submitted By: pmcquillen (Shared)
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Brewer: Peter McQuillen
Batch Size: 6.50 galStyle: K├Âlsch ( 6C)
Boil Size: 8.00 galStyle Guide: BJCP 2008
Color: 3.9 SRMEquipment: BREWTREE- 8 Gallon Brewing System
Bitterness: 18.8 IBUsBoil Time: 60 min
Est OG: 1.048 (11.9° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.010 SG (2.4° P)Fermentation: Ale, Two Stage
ABV: 5.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
9 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1
1 lbs Munich Malt (9.0 SRM) Grain 2
8.00 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3
1.00 oz Hallertauer [4.8%] - Boil 30 min Hops 4
0.50 Whirlfloc Tablet (Boil 15 min) Misc 5
1.00 oz Saaz [4.0%] - Boil 15 min Hops 6
1.00 oz Saaz [4.0%] - Boil 5 min Hops 7
1.0 pkgs Nottingham (Lallemand #-) Yeast 8

Notes

12:13 - Tun and water temp is 162F. Added grain, stirred and covered. Tun temp is 152F. 12:43 - Started heating 4.5 gallons of sparge water. 1:14 - Started sparging with 4.5 gallons at 168F. 1:40 - Finished sparging. 8.0 gallons of wort into boiler. Also doing two gallons with extra grain for yeast starters. 2:42 - boil started. Set timer for 30 minutes. 3:12 - Added 1 oz Hallertaur. Set timer for 15 minutes. 3:27 - Added 1 oz Saaz and half a whirlfloc tablet. Set timer for 10 minutes. Added yeast to hydrate. 3:37 - Added 1 oz Saaz and set timer for 5 minutes. 3:42 - Started cool down. With ice bath on immersion chiller, cooled beer to 66F. 4:30 - 6.25 gallons in fermenter. Waited for fermenter temp to get down to 60F. Aerated with O2 and added hydrated yeast. OG is 1.044. Put in climate control at 60F. 04/14-2013 - Checked OG, still at 1.013. Raised freezer temp to 67F.04/21/2013 - Rackedto secondary. Specific Gravity is 1.010. Added gelatin and started cold chill at 32F.04/28/2013 - FG is 1.010 at 40F. Adjusted to 1.008. Bottled 5 gallon cornie and 7 bottles.

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