068 - Hoppy Kolsch

All Grain Recipe

Submitted By: tandemtails (Shared)
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Batch Size: 5.50 galStyle: Kölsch ( 5B)
Boil Size: 7.75 galStyle Guide: BJCP 2015
Color: 3.3 SRMEquipment: TTBC
Bitterness: 27.7 IBUsBoil Time: 60 min
Est OG: 1.048 (11.9° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.009 SG (2.2° P)Fermentation: Koelsch (Kolsch), Two Stage
ABV: 5.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
10.00 g Phosphoric Acid 10% (Mash 60 min) Misc 1
5.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
9 lbs 4.00 oz Pilsner (Weyermann) (1.7 SRM) Grain 3
8.00 oz Vienna Malt (3.5 SRM) Grain 4
8.00 oz Wheat Malt, White (Rahr) (3.2 SRM) Grain 5
5.00 g Gypsum (Calcium Sulfate) (Boil 60 min) Misc 6
2.00 ml Fermcap-S (Boil 60 min) Misc 7
1.00 oz Azacca [15.0%] - Boil 5 min Hops 8
1.00 oz Citra [12.0%] - Boil 5 min Hops 9
1.00 oz Mosaic (HBC 369) [12.2%] - Boil 5 min Hops 10
1.00 oz Amarillo [9.2%] - Boil 0 min Hops 11
2.00 ml Fermcap-S (Primary 0 min) Misc 12
1.0 pkgs German Ale/Kolsch (White Labs #WLP029) Yeast 13
1.00 oz Amarillo [9.2%] - Dry Hop 5 days Hops 14
1.00 oz Citra [12.0%] - Dry Hop 5 days Hops 15
1.00 oz Mosaic (HBC 369) [12.2%] - Dry Hop 5 days Hops 16

Notes

Post-boil, keep the hops in and drop the wort to 150’f. Whirlpool for 15-20 min to extract even more hop aroma and flavor before dropping to knockout temp. Added yeast at 65’F along with 2ml fermcap 2/1/19 - Dry hopped 2/7/19 - Kegged

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