Kolsch

All Grain Recipe

Submitted By: DJR (Shared)
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Brewer: Ben Sykes
Batch Size: 5.55 galStyle: Kölsch ( 5B)
Boil Size: 6.55 galStyle Guide: BJCP 2015
Color: 2.9 SRMEquipment: SS h&g mashtun and kettle - 32L
Bitterness: 25.6 IBUsBoil Time: 60 min
Est OG: 1.045 (11.2° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.005 SG (1.4° P)Fermentation: Ale, Two Stage
ABV: 5.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.39 gal Sydney Water - Cascade Water 1
5.00 g Calcium Chloride (Mash 60 min) Misc 2
1.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
0.75 ml Phosphoric Acid 85% (Mash 60 min) Misc 4
8 lbs 6.04 oz Pilsner (Weyermann) (1.7 SRM) Grain 5
7.05 oz Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 6
2.47 oz Acidulated (Weyermann) (1.8 SRM) Grain 7
0.60 oz Perle [8.0%] - Boil 60 min Hops 8
0.91 Whirlfloc Tablet (Boil 15 min) Misc 9
0.71 oz Huell Melon [7.2%] - Boil 0 min Hops 10
0.35 oz Perle [8.0%] - Boil 0 min Hops 11
1.0 pkgs Kölsch (Giga Yeast #GY021) Yeast 12

Notes

- Split into 3x 5L demijohns. - Pitched at around 22C. - Aerated each for ~ 5 mins. Airstone seemed less efficient between 1st and 3rd. - Rehydrated yeast. - WLP029 G1 - GY021 from pack - Koln rehydrated. - OG 1046 - FG - ? - pH measurement - not taken - Preboil gravity 1040 - Electric boil - 0.3mL phos added to each mash and sparge water - Mashed in 19L bigw + false bottom - Signs of fermentation not long afterwards on each brew. 1st & 2nd place GY021 / Lalbrew Koln, NSW State Comp 2019. GY021 = 78pts (sulfur), Lalbrew = 84 pts. Mini-BOS - 1st place GY021, 2nd place Lalbrew.

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