(54-1) Kolsch

All Grain Recipe

Submitted By: Governor (Shared)
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Brewer: Scott Walker
Batch Size: 5.15 galStyle: Kölsch ( 5B)
Boil Size: 7.65 galStyle Guide: BJCP 2015
Color: 2.8 SRMEquipment: Scott's 5 gallon batches (SS Mash Tun)
Bitterness: 19.4 IBUsBoil 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, 56F

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