I used approximately 35% RO water mixed with Kitchener tap water (by-passed water softener and added campden tablets).
Split the 10 gal into 2 fermenters and used Wyeast 2565 Kolsch yeast in one and Safale K-95 in the other. The 2565 turned out much better and was what earned 2nd place in the combined category and 3rd overall in one of the BOS rounds at the Barnstormer competition.
Fermented both carboys around 60F for about about 4 weeks and then cold crashed before bottling.
For discussion on this recipe, please visit the forum.
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|
| 37.9 L | 90 min | 21.8 IBUs | 3.9 SRM | 1.048 | 1.011 | 4.8 % |
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|
| Kölsch | 6 C | 1.044 - 1.05 | 1.007 - 1.011 | 20 - 30 | 3.5 - 5 | 2.4 - 2.8 | 4.4 - 5.2 % |
Fermentables
| Name | Amount | % |
|---|
| Pilsner (2 Row) Ger | 7.711 kg | 91.89 |
| Munich Malt | 453.6 g | 5.41 |
| Acid Malt | 226.8 g | 2.7 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|
| Hallertau | 52.4 g | 60 min | Boil | Pellet | 4.5 |
| Hallertau | 56.7 g | 10 min | Boil | Pellet | 4.5 |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|
| German Ale/Kolsch (WLP029) | White Labs | 75% | 18.33°C - 20.56°C |
| Nottingham (-) | Danstar | 75% | 13.89°C - 21.11°C |
Mash
| Step | Temperature | Time |
|---|
| Mash In | 66.67°C | 60 min |
