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Kolsch Kooler
Used Bierkeller Lt. LME, 3.5 lb. Munton's Wheat and Lt.DME
Substitued Belgian CaraVene for Lt. German Carmel malt 8-12L
actually used in the brew. Kolsch is a brew to be done in the winter
so the fermentation temperature can be kept low.
| Brewer: | John Markert | Email: | jmarkert@mi-mls.com | |||||
| Beer: | Kolsch Kooler | Style: | Kölsch | |||||
| Type: | Extract w/grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 29 IBU | |||||
| OG: | 1.045 | FG: | 1.008 | |||||
| Alcohol: | 4.8% v/v (3.8% w/w) | |||||||
| Water: | Preboiled 3 gallons carboy water. Cooled in winter air. | |||||||
| Grain: | 4 oz. Dextrine malt (Cara-Pils) 8 oz. Belgian CaraVienne |
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| Steep: | Steep grains in grain bag, remove at 170° | |||||||
| Boil: | 60 minutes | SG 1.076 | 3 gallons | |||||
| 3 lb. 8 oz. Light malt extract 8 oz. Light dry malt extract 1 lb. Wheat extract 12 oz. Corn sugar |
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| Add 1 tsp. Irish Moss at 45 minutes after boil. Cool wort with emersion chiller to equalize temperature of boil and carboy water at 75° |
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| Hops: | .5 oz. Spalt (6.0% AA, 60 min.) .5 oz. Spalt (6.0% AA, 45 min.) .5 oz. Saaz (3.1% AA, 30 min.) |
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| Yeast: | Wyeast Kolsch 2565, 175 ml smack pak. | |||||||
| Log: | Primary Fermentation for 14 days at 60° on basement stairway landing. Secondary fermentation for 14 days at 55° on basement floor. |
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| Carbonation: | Prime with 3/4 cup corn sugar. | |||||||
| Tasting: | The color has a red hue, and is a little darker than estimated. The body is light. The flavor is smooth with a nice bitter snap. |
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Recipe posted 02/06/01.
