(54-1) Kolsch
All Grain Recipe
Submitted By: Governor (Shared)
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Brewer: Scott Walker | |
Batch Size: 5.15 gal | Style: Kölsch ( 5B) |
Boil Size: 7.65 gal | Style Guide: BJCP 2015 |
Color: 2.8 SRM | Equipment: Scott's 5 gallon batches (SS Mash Tun) |
Bitterness: 19.4 IBUs | Boil Time: 90 min |
Est OG: 1.049 (12.2° P) | Mash Profile: Temperature Mash, 2 Step, Light Body |
Est FG: 1.007 SG (1.8° P) | Fermentation: Ale, Two Stage |
ABV: 5.5% | Taste Rating: 38.0 |
Ingredients
Amount |
Name |
Type |
# |
10.00 gal |
Glacier RO Water Dispenser |
Water |
1 |
25.00 ml |
Phosphoric Acid 10% (Mash 0 min) |
Misc |
2 |
3.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
3 |
8 lbs |
Pilsen Malt 2-Row (Briess) (1.0 SRM) |
Grain |
4 |
6.00 oz |
BEST Red X (BESTMALZ) (15.2 SRM) |
Grain |
5 |
6.00 oz |
Vienna Malt (Briess) (3.5 SRM) |
Grain |
6 |
7.00 g |
Calcium Chloride (Sparge 60 min) |
Misc |
7 |
0.60 oz |
Mt. Hood [2.6%] - First Wort |
Hops |
8 |
1.00 oz |
Hallertau [4.5%] - Boil 30 min |
Hops |
9 |
0.40 oz |
Crystal [3.0%] - Boil 5 min |
Hops |
10 |
1.0 pkgs |
Kolsch Yeast (Wyeast Labs #2565) |
Yeast |
11 |
Notes
Protein Rest was around 124F, instead of 131F. Gradually raised temp over 10 minutes, from 124 to 131F.
First Runnings - 1.090
Pre-Boil - 1.038
Post Boil - 1.048
FG - 1.008
Fermented at 58F. Raised to 62F at the end of fermentation. Held there for 5ish days
Started to cold crash 4/11/19. 60F 1 day, 56FThis Recipe Has Not Been Rated