AKA#134 Kölsch (v23) 
All Grain Recipe
Submitted By: aka-on-tap (Shared)
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| Brewer: AKA | |
| Batch Size: 5.28 gal | Style: Kölsch ( 6C) |
| Boil Size: 8.04 gal | Style Guide: BJCP 2008 |
| Color: 3.0 SRM | Equipment: -SHERMAN Mk VII |
| Bitterness: 26.5 IBUs | Boil Time: 90 min |
| Est OG: 1.047 (11.8° P) | Mash Profile: RIMS-HERMS Single Temp, Medium Body AKA#1 |
| Est FG: 1.009 SG (2.3° P) | Fermentation: Koelsch (WYEAST) profile |
| ABV: 5.1% | Taste Rating: 40.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9.25 gal |
RO Water |
Water |
1 |
| 1.06 gal |
+PERTH CARBON FILTERED: 20L in HLT |
Water |
2 |
| 70.00 ml |
Phosphoric Acid 5% AKA#1 (Mash 60 min) |
Misc |
3 |
| 4.00 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
4 |
| 3.50 g |
Calcium Chloride (Mash 60 min) |
Misc |
5 |
| 7 lbs 14.99 oz |
Pilsner (Weyermann) (1.7 SRM) |
Grain |
6 |
| 14.11 oz |
Vienna Malt (Weyermann) (3.0 SRM) |
Grain |
7 |
| 0.88 oz |
Hallertauer Mittelfrueh [4.0%] - First Wort |
Hops |
8 |
| 1.55 oz |
Hallertauer Mittelfrueh [4.0%] - Boil 5 min |
Hops |
9 |
| 2.0 pkgs |
Kölm Kölsch Style Ale Yeast (Lallemand #-) |
Yeast |
10 |
Taste Notes
AIM: to get pH right in the HLT using Phosphoric, not Acid malt in the MT.
Add back a little Vienna.
Stick w Lallemand Kolsch yeast.Notes
15L RO water
21L filtered.
Phosphoric in HLT.
Mittelfruh FWH & 5 min.
20 minute whirlpool.
NO CHILL
Pitch temp = 13 ?
2 x Lallemand dry Kölsch yeast, sprinkledThis Recipe Has Not Been Rated
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