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Kölsch II
This is my second Kölsch-style brew. It came out noticably lighter in
color than pilsners I've brewed. Probably because of the lower OG and
the bit of wheat. I'm very happy with this style of beer and plan to
brew it once a year. With the success of this, I want to try putting
together an alt sometime this year.
| Brewer: | Mark Riley | Email: | mriley@netcom.com | |||||
| Beer: | Kölsch II | Style: | Kölsch | |||||
| Type: | All grain | Size: | 4 gallons | |||||
| Color: |
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Bitterness: | 26 IBU | |||||
| OG: | 1.046 | FG: | 1.010 | |||||
| Alcohol: | 4.7% v/v (3.7% w/w) | |||||||
| Water: | 2.5 gal. distilled water 2 gal. drinking water 1 gal. brita filtered water 1/6 tsp. lactic acid added to sparge water |
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| Grain: | 5 lb. Belgian pilsner malt 8 oz. Wheat malt |
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| Mash: | 91% efficiency | |||||||
| 20 min. @ 135°F 90 min. @ 147°F 5 min. mash-out @ 168°F |
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| Boil: | 90 minutes | SG 1.049 | 3.8 gallons | |||||
| 1/4 tsp. Irish Moss (15 min.) | ||||||||
| Hops: | 20g Hallertaur (3.5% AA, 60 min.) 15g Tettnanger (4.3% AA, 60 min.) 17g Tettnanger (4.3% AA, 15 min.) 17g Tettnanger (aroma) |
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| Yeast: | Wyeast #2565 Kölsch 16 oz. starter | |||||||
| Log: | Brewed: 2/4/98 Fermented about 4 weeks @ 60-65°F Cold-conditioned 2 weeks @ 34°F Kegged: 3/18/98 Cap code: K |
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| Carbonation: | 2.5 volumes | |||||||
| Tasting: | Light colored, slight chill haze after 3 weeks in the bottle. Nice white head that can be maintained by swirling the glass once in a while. Yeast gives it a distinctive aroma (I wonder if I have a little DMS in there, too.) Tastes great! Hops are mellow and there's that clean snappiness to this brew. In another few weeks the flavors should come together even more (I'll update on it's progress). |
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Recipe posted 04/09/98.
