BYO Kolsch

All Grain Recipe

Submitted By: Dibbs (Shared)
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Brewer: Chris Dibble
Batch Size: 5.50 galStyle: K├Âlsch ( 5B)
Boil Size: 7.50 galStyle Guide: BJCP 2015
Color: 3.4 SRMEquipment: 3-Dibbs Spike 15 Gallon Solo
Bitterness: 25.8 IBUsBoil Time: 60 min
Est OG: 1.046 (11.5° P)Mash Profile: Two-stage Hochkurz mash with beta amylase and alpha amylase rests
Est FG: 1.006 SG (1.6° P)Fermentation: Ale, Two Stage
ABV: 5.3%Taste Rating: 30.0

Amount Name Type #
8.78 gal RO Water Water 1
5.05 g Epsom Salt (MgSO4) (Mash 60 min) Misc 2
4.81 g Calcium Chloride (Mash 60 min) Misc 3
4.43 g Chalk (Mash 60 min) Misc 4
3.33 g Baking Soda (Mash 60 min) Misc 5
2.08 g Salt (Mash 60 min) Misc 6
1.60 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 7
8 lbs 12.88 oz Pilsner (Weyermann) (1.7 SRM) Grain 8
1 lbs 1.61 oz Wheat - White Malt (Briess) (2.8 SRM) Grain 9
8.81 oz Vienna Malt (Weyermann) (3.0 SRM) Grain 10
2.91 oz Acidulated (Weyermann) (1.8 SRM) Grain 11
0.66 oz Hallertauer Mittelfrueh 2018 [4.0%] - Boil 60 min Hops 12
2.64 oz Hersbrucker [2.8%] - Boil 15 min Hops 13
1.0 pkgs German Ale/Kolsch (White Labs #WLP029) Yeast 14

Notes recipe DIRECTIONS Mill the grains and mash at 150°F (66°C) for 30 minutes. For the single decoction: Move about 25% of the mash to a separate burner, bring it to a boil, and stir, being careful not to scorch the bottom; boil and stir for 15 minutes. Transfer the decoction back to the main mash and mix thoroughly. (If you can’t do a decoction, just mash at 150°F/66°C for 60 minutes.) Vorlauf until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get 6 gallons (23 liters) of wort—or more, depending on your evaporation rate. Boil for 60 minutes, following the hops schedule. After the boil, chill the wort to slightly below fermentation temperature, about 58°F (14°C), aerate well, and pitch the yeast. Ferment at 60°F (16°C). At terminal gravity, lower the temperature to 50°F (10°C) for a few days. Optionally, add fresh kräusen to carbonate before lagering (see “Brewer’s Notes”). Otherwise, crash to 32°F (0°C) to lager for at least 2 weeks before packaging and force-carbonating. BREWER’S NOTES Kräusening after primary fermentation will provide more traditional flavors (see “Breaking the Sugar Habit with Kräusening,” To do this, cool the beer to 50°F (10°C). Separately, boil a wort made of 12 oz (340 g) of light dry malt extract and enough water to get a gravity of 1.044. Add lager yeast for 8–24 hours, then blend into the main fermentation. Be careful to control the pressure in this vessel to no more than 15 psi (about 1 bar). After the secondary fermentation is complete, cool to 32°F (0°C) for at least 2 weeks.

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