Umlaut my Kolsch
Posted: Tue Mar 25, 2014 2:49 pmI've brewed 5 different variations of this to hone in on this recipe. It gets brewed once or twice a year and disappears fast. Hope you try it and enjoy it.
Malt:
4 lbs Weyerman Pilsner
4 lbs Global Kolsch
6 oz malted white wheat
4 oz carapils
10 oz Honey (clover is what I've used)
Hops:
0.5 oz German Tradition, first wort hop
0.5 oz German Tradition, 60 min
1 oz Hersbrucker, 30 min
Yeast: 3 qt starter with WY2565 (yeast very important with this style)
Use soft water and aim for low end of required Ca and Mg. you may need to add a couple mL of 88% lactic acid to bring mash pH below 5.6 (or use a little acid malt).
Est OG: 1.050, Est FG: 1:009
Mash at 153 for 60 min, mash out to 170, and sparge. Boil for 90 minutes. Honey is added with 1 min to flameout. Chill wort to 56, pitch decanted yeast starter, and set temp controller to 58. When airlock activity slows (5-7 days in), raise to 65 for two days. Chill in primary to 40f, 3-4 degrees drop per day. Hydrate 1 Knox gelatin packet and add to empty secondary. Rack beer into secondary and lager for 3 weeks at 35F. Give additional time if not cleared yet. Rack to packaging.
Cheers!
Malt:
4 lbs Weyerman Pilsner
4 lbs Global Kolsch
6 oz malted white wheat
4 oz carapils
10 oz Honey (clover is what I've used)
Hops:
0.5 oz German Tradition, first wort hop
0.5 oz German Tradition, 60 min
1 oz Hersbrucker, 30 min
Yeast: 3 qt starter with WY2565 (yeast very important with this style)
Use soft water and aim for low end of required Ca and Mg. you may need to add a couple mL of 88% lactic acid to bring mash pH below 5.6 (or use a little acid malt).
Est OG: 1.050, Est FG: 1:009
Mash at 153 for 60 min, mash out to 170, and sparge. Boil for 90 minutes. Honey is added with 1 min to flameout. Chill wort to 56, pitch decanted yeast starter, and set temp controller to 58. When airlock activity slows (5-7 days in), raise to 65 for two days. Chill in primary to 40f, 3-4 degrees drop per day. Hydrate 1 Knox gelatin packet and add to empty secondary. Rack beer into secondary and lager for 3 weeks at 35F. Give additional time if not cleared yet. Rack to packaging.
Cheers!