Lakeside Koelsch 
All Grain Recipe
Submitted By: Dibbs (Shared)
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| Brewer: Chris Dibble | |
| Batch Size: 5.50 gal | Style: Koelsch (6C) |
| Boil Size: 7.80 gal | Style Guide: BJCP 2004 |
| Color: 6.0 SRM | Equipment: Dibbs 10 Gal Blichmann Kettle and 10 Gal SS BrewTech Mash Tun |
| Bitterness: 28.2 IBUs | Boil Time: 75 min |
| Est OG: 1.052 (13.0° P) | Mash Profile: Temperature Mash, 2 Step, Light Body |
| Est FG: 1.009 SG (2.4° P) | Fermentation: Ale, Two Stage |
| ABV: 5.7% | Taste Rating: 35.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9.13 gal |
Clay County Water z |
Water |
1 |
| 3.17 g |
Chalk (Mash 60 min) |
Misc |
2 |
| 3.06 g |
Salt (Mash 60 min) |
Misc |
3 |
| 2.38 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
4 |
| 1.50 g |
Calcium Chloride (Mash 60 min) |
Misc |
5 |
| 1.26 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
6 |
| 10 lbs |
Cologne (Kolsch) (4.3 SRM) |
Grain |
7 |
| 1 lbs |
Wheat - White Malt (Briess) (2.3 SRM) |
Grain |
8 |
| 1.04 g |
Chalk (Sparge 60 min) |
Misc |
9 |
| 1.01 g |
Salt (Sparge 60 min) |
Misc |
10 |
| 0.78 g |
Gypsum (Calcium Sulfate) (Sparge 60 min) |
Misc |
11 |
| 0.49 g |
Calcium Chloride (Sparge 60 min) |
Misc |
12 |
| 0.42 g |
Epsom Salt (MgSO4) (Sparge 60 min) |
Misc |
13 |
| 0.50 oz |
Magnum [12.0%] - Boil 60 min |
Hops |
14 |
| 0.75 oz |
Select Spalt 2017 [4.8%] - Boil 15 min |
Hops |
15 |
| 1.00 items |
Whirlfloc Tablet (Boil 10 min) |
Misc |
16 |
| 5.00 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
17 |
| 0.50 oz |
Select Spalt 2017 [4.8%] - Steep 10 min |
Hops |
18 |
| 1.0 pkgs |
Kolsch II (Omega #OYL-044) |
Yeast |
19 |
Notes
New recipe, Kolsh Malt and Omega yeast. Modified brewing water to this Koln profile. https://www.homebrewtalk.com/wiki/index.php/K%C3%B6lsch
Brewing water characteristics of Köln
Ca: 104
Mg: 15
Na: 52
CO3: 152
SO4: 86
Cl: 109
Notes: The soft water of Köln lends Kölsch its distinctive soft, rounded mouthfeel. This effect may be hard to duplicate for most homebrewers using their ordinary water supply.
12/21/2019 - Clearing yellow, light pear with pilsner malt present. Some hop earthy and spicyness. Crash cooled from 62.5F to 34F over 12 hours. Actuall temp dropped to 32.2 F. Raised to 34.5 F.
12/23/2019 - Kegged on and carbonated to 20 PSI after shake and bake at 30 PSI for 8 minutes. Added gelatin.
12/24/2019 - Initial glass was cloudy from gelatin. 3rd glass has some haze, tastes hoppier and more bitter than planned. Some hope spiciness. Fairly dry. Needs more carbonation and lagering. Some pilsner malt sweetness. Light in the body.This Recipe Has Not Been Rated
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