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Kolsch I Partial
Color
Stats
OG1.041
FG1.010
IBU23
ABV4.00 %
SRM4
BJCP Style
08A. Koelsch And Altbier, Koelsch-Style Ale
Description
Variation of Kolsh from Bader Brewing.
Submitted by Dukester on 14-May-2009

Recipe Details
Tasting Notes
Awards
Boil Volume 2.00 gallons
Boil Time 0 minutes
Batch Size 5.50 gallons
Yeast (75% app. attenuation)
Primary Fermentation Glass, 7 days 62F
Secondary Fermentation Glass, 4 weeks, 55F
Other Fermentation
Procedure Steep crushed malted grain in 2 gallons of 150° water (tap water is about 130°) for 30 minutes. Don’t fret the temp too much, relax. Remove the grain from the hot water with a strainer, then bring water to a boil. When boiling starts, remove pot from burner and add 1 cup malt syrup. Return to a boil, then add boiling hops, Irish moss and boil for 60 minutes. Then add remainder of malt syrup and dry malt extract and stir to mix, wait 10 minutes to sanitize. Fill your sanitized carboy with 2 gallons of cold water. Strain the hot wort into the carboy and top off to the 5 gallon mark. Add yeast when beer is less than 78°, and ferment and bottle as ususal.
  Style Comparison
  Low   High
OG 1.040 1.041 1.048
FG 1.008 1.010 1.013
IBU 16 23 30
SRM 3.5 4 5
ABV 4 4.00 5
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
39.8 % 3.30 Light Malt Extract Syrup Unhopped 15.3 2.0
36.1 % 3.00 German Pilsener 15.5 1.6
12.0 % 1.00 German Munich 5.0 8.0
12.0 % 1.00 Wheat Malt 5.3 1.7
  8.30     41.2  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
100.0 % 1.25 Tettnanger Whole/Plug 4.7 5.9 60 0.039 22.8
  1.25               23.0