Murphy's Law of Kolsch (22)
Brew Method: All Grain
Style Name: Kolsch
Boil Time: 60 min
Batch Size: 6 gallons
Boil Size: 14.5 gallons (Split Batch)
Efficiency: 81% (brew house)
Original Gravity: 1.044
Final Gravity: 1.004
Mash pH: 5.22
12 lb -Avangard Pilsner (70%)
2 lb -Avangard Vienna (11%)
3 lb - Briess Red Wheat Malt (17%)
2 oz - Hallertau Mittelfruh, Type: Pellet, AA: 4.5 for 60 min
2 oz - Hallertauer, Type: Pellet, AA: 4.5 for 30 min
2 oz - Hallertauer, Type: Pellet, AA: 3.6 for 9 min
Infusion, Temp: 142 F, Time: 30 min, Amount: 10 gal.
Step 2: 162 F, Time: 30 min
Starting Mash Thickness: 2.0 qt/lb
Lallemand-LalBrew Koln Kolsch
Fermentation Temp: 60 F 14 days
Increase temp to 68 for 3 days.
Decrease temp 2 degrees until 33 degrees.
Hit with gelatin 2 days prior to packaging.
Bottle 1 gallon with 2 carb tabs.
Keg remaining 5 gallons
Amount: Keg with 12.5 PSI
CO2 Level: 2.3 Volumes
This beer came out well but I'm not totally in love it. Mainly because I feel the yeast character is being suppressed. I fermented this one colder than normal, which I'm kinda scratching my head as to why I fermented so cold. Anyway, still a solid beer, clean, crisp and delicious!
Appearance: Gold-Straw Yellow, fluffy white head that lasts the entire drink!
Aroma: Floral and herbal hops, malt sweetness and the only way to describe is the kolsch yeast smell.
Flavor: Malt forward with a nice balance from the hops. That distinct kolsch yeast flavor comes out more as the beer warms.
Mouthfeel: Light bodied, very quaffable!