Kolsch 
All Grain Recipe
Submitted By: atxvilcek (Shared)
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| Brewer: Mark | |
| Batch Size: 5.50 gal | Style: Kölsch ( 6C) |
| Boil Size: 7.64 gal | Style Guide: BJCP 2008 |
| Color: 3.9 SRM | Equipment: 15 gal SSBKeg, 10 gal cooler MT |
| Bitterness: 26.5 IBUs | Boil Time: 60 min |
| Est OG: 1.049 (12.2° P) | Mash Profile: Single Infusion, Light Body, Batch Sparge |
| Est FG: 1.012 SG (3.1° P) | Fermentation: Koelsch (Kolsch), Two Stage |
| ABV: 4.8% | Taste Rating: 45.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1.10 tsp |
Lactic Acid (Mash 60 min) |
Misc |
1 |
| 1.10 tbsp |
PH 5.2 Stabilizer (Mash 60 min) |
Misc |
2 |
| 8 lbs |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
3 |
| 2 lbs |
Vienna Malt (3.5 SRM) |
Grain |
4 |
| 8.00 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
5 |
| 0.40 oz |
Northern Brewer [8.5%] - Boil 60 min |
Hops |
6 |
| 1.00 oz |
Hallertauer [4.8%] - Boil 30 min |
Hops |
7 |
| 1.10 tsp |
Irish Moss (Boil 10 min) |
Misc |
8 |
| 0.55 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
9 |
| 0.40 oz |
Hallertauer [4.1%] - Boil 5 min |
Hops |
10 |
| 1.0 pkgs |
German Ale/Kolsch (White Labs #WLP029) |
Yeast |
11 |
Taste Notes
This recipe can produce very different beers depending on the mash and fermentaion temperatures used. For a very crisp, clean, lager-like beer, mash at 63 C or 145 F and keep active fermentation to 14 C or 57 F. For a more fruity kolsch mash at 65 C or 149 F and keep active fermentation to 17 C.This Recipe Has Not Been Rated
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