Hoppy Kolsch 
All Grain Recipe
Submitted By: Jploium0215 (Shared)
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| Batch Size: 11.00 gal | Style: Kölsch ( 5B) |
| Boil Size: 16.00 gal | Style Guide: BJCP 2015 |
| Color: 3.7 SRM | Equipment: 10 Gallon Equipment |
| Bitterness: 44.5 IBUs | Boil Time: 60 min |
| Est OG: 1.050 (12.3° P) | Mash Profile: Single Infusion, Medium Body |
| Est FG: 1.010 SG (2.6° P) | Fermentation: Ale, Single Stage |
| ABV: 5.2% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 6.00 ml |
Lactic Acid (Mash 60 min) |
Misc |
1 |
| 2.50 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
| 2.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
3 |
| 1.50 g |
Brewtan-B (Mash 60 min) |
Misc |
4 |
| 18 lbs 8.00 oz |
Pelton : Pilsner-style Barley Malt (Mecca Grade) (1.8 SRM) |
Grain |
5 |
| 1 lbs |
BEST Caramel Pils (BESTMALZ) (2.5 SRM) |
Grain |
6 |
| 8.00 oz |
Mela Malt (Great Wetsern) (30.0 SRM) |
Grain |
7 |
| 6.00 ml |
Lactic Acid (Sparge 60 min) |
Misc |
8 |
| 3.50 g |
Gypsum (Calcium Sulfate) (Sparge 60 min) |
Misc |
9 |
| 2.75 g |
Calcium Chloride (Sparge 60 min) |
Misc |
10 |
| 0.75 oz |
2017 YCH Columbus [16.5%] - Boil 60 min |
Hops |
11 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
12 |
| 3.00 g |
Wyeast Yeast Nutrient (Boil 15 min) |
Misc |
13 |
| 1.00 oz |
2017 YCH Hallertau Blanc [8.5%] - Boil 10 min |
Hops |
14 |
| 1.00 oz |
BSG Nelson Sauvin [12.0%] - Boil 10 min |
Hops |
15 |
| 1.50 oz |
BSG Nelson Sauvin [12.0%] - Steep 10 min |
Hops |
16 |
| 1.00 oz |
2017 YCH Hallertau Blanc [8.5%] - Steep 10 min |
Hops |
17 |
| 1.0 pkgs |
Dieter (Imperial Yeast #G03) |
Yeast |
18 |
| 1.0 pkgs |
Kolsch II (Omega #OYL-044) |
Yeast |
19 |
Notes
Mashed in with 8 gallons 166-168 water, mash temperature came to 150f. Mashed for 20 minutes and took PH reading of 5.35. Recirculated 20 minutes and began sparge. Sparged with 11 gallons 170F water, mash temp came to 160F. End of sparge PH: 5.57 Gravity: 1.008 Collected 16 gallons preboil volume in kettle. Preboil PH: 5.43 Preboil Gravity: 1.042. Boiled 60 minutes per recipe, then added whirlpool hops and pumped through chiller to sanitize. Started chiller after 10 minutes and cooled kettle to 100F, Placed sanitized lid onto kettle and let rest for 20 minutes. Transferred 5.5 gallons into two Genesis carboys at ~75F. Post boil gravity 1.050 PH 5.40. Placed in fermentation chamber for 3 hours, temperature had fallen to 65F. Oxygenated for 1:15 minutes with 1LpM pure O2. Pitched 1 package yeast into each fermenter at 66F. Fermentation chamber set to cool fermenters to 65F.
Genesis 1: 6/8/19 Pitched Omega Kolsch II Yeast Dated 5/16/19. No signs of activity after 12 hours. Some bubbling after ~16 hours, light bubbles in fermenter. Full krausen afer ~24 hours from pitching. 6/12 - Fermentation starting to slow down. Raised temperature to 66F. 6/13 - Raised fermentation to 67F. 6/14 - Let fermentation chamber free rise to 70F. 6/17 - Pulled samples. No sulphur, VDK test negative, FG 1.010. Pressure transferred into keg, filled to 40PSI and set to cold crash to 34F.
Genesis 2: 6/8/19 Pitched Imperial Dieter Yeast Dated 5/8/19. No signs of activity after 12 hours. No signs of activity after 16 hours. Full krausen afer ~24 hours from pitching. 6/12 - Fermentation starting to slow down. Raised temperature to 66F. 6/13 - Raised fermentation to 67F. 6/14 - Let fermentation chamber free rise to 70F. 6/17 - Pulled samples. No sulphur, VDK test negative, FG 1.010. Pressure transferred into keg, filled to 40PSI and set to cold crash to 34F. This Recipe Has Not Been Rated
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