Curly Kölsch

Very simple recipe for difficult style to get right - this is my first attempt.

This experimental mashing method of infusing with extra grain instead of water is designed to replenish
the mash's quick-to-deplete beta-amylase activity in order to get an authentically dry kölsch-style ale.

Brewer:	Stuart Grant		Email:	grants@netspace.net.au
Beer:	Curly Kölsch		Style:	Kölsch-style ale
Type:	All grain		Size:	19 liters
Color:	2 HCU (~3 SRM)		Bitterness:	23 IBU
OG:	1.045		FG:	1.008
Alcohol:	4.8% v/v (3.8% w/w)
Water:	I added only enough CaCl2 for 40-50ppm Ca++ (with soft water).
Grain:	2.7kg Weyermann Pilsner 300g Weyermann Wheat malt (light)
Mash:	91% efficiency
	Single Infusion mash (of sorts): -- mash in 90% of grist for 20min rest at 65ºC. -- add the other 10% grist and enough boiling water to hit 64ºC. -- Rest for further 20min, then sparge immediately.
Boil:	80 minutes	SG 1.038	23 liters
	1/2 tsp Irish moss for last 15min.
Hops:	25g Hallertauer Mittelfruh (4.7% AA, 50 min.) 25g Hallertauer Mittelfruh (4.7% AA, 5 min.)
Yeast:	2.0L starter of Fermentis (DCL) Wheat/Ale Yeast (K-97).
Log:	-- Fermented out at 18ºC over 6 days, then conditioned in primary for further 7 days. -- No secondary; bottled from primary, then allowed to carbonate before being bottle-lagered for about 4 weeks.
Carbonation:	2.5 vol CO2 using reserved wort.

Recipe posted 07/08/05.