It’s time to brew a Kolsch again. This ale was very well received by friends and family, and the last time I brewed it, the second keg was like liquid gold! It is a nice crossover beer for those folks who don’t yet know they like craft beer.
A Kolsch is a bit of a challenge to brew though as it needs to be cold fermented, even though it is an ale. My conditioning fridge is finally empty enough handle a couple carboys for 10 days or so. I currently have forty gallons of ale in carboys (and no empty carboys), so I’ll be need to rack the wit into kegs this afternoon, before I get water and grain ready to brew. I made a 2000 ml starter last night, so hopefully I’ll get the nice clean fermentation this ale requires.
Klassic Kolsch
6-C Kölsch
Size: 10.08 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 220.35 per 16.0 fl oz
Original Gravity: 1.050 (1.044 – 1.050)
Terminal Gravity: 1.012 (1.007 – 1.011)
Color: 4.1 (3.5 – 5.0)
Alcohol: 4.88% (4.4% – 5.2%)
Bitterness: 24.96 (20.0 – 30.0)
Ingredients:
2 tbsp 5.2 pH Stabilizer – added during mash
18 lbs Pilsner Malt
1.5 lbs Cargill White Wheat
2 oz Hallertau (4.5%) – added during boil, boiled 90 min
1 oz Tettnanger (4.5%) – added during boil, boiled 50 min
1 tsp Wyeast Nutrient – added during boil, boiled 15.0 min
2.0 ea Whirlfloc Tablets (Irish moss) – added during boil, boiled 15.0 min
1 oz Tettnanger (4.5%) – added during boil, boiled 2 min
2000.0 mL Starter White Labs WLP029 German Ale/Kölsch
The weather report is forcasting 94 degrees for tomorrow, so an early start on this brew day will be be in order.
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