Brew #63 - Golden Hammer


7/20/2003      Golden Hammer

   Category        :  Kölsch
   Method           :  Full Mash
   Starting Gravity :  1.057
   Ending Gravity   :  1.014
   Alcohol content  :  5.5%
   Recipe Makes     : 14.0 gallons
   Total Grain      : 28.00 lbs.
   Color (srm)      :  3.9
   Efficiency       : 75%
   Hop IBUs         : 28.0

Malts/Sugars:
 24.00	lb.	German Pilsner           
  2.00	lb.	Munich Light             
  2.00	lb.	German Wheat             

Hops (pellets):
 3.00	oz.	Tettnanger     	 4.4%	60 min
 0.50	oz.	Tettnanger     	 5.3%	60 min
 1.00	oz.	Spalt          	 4.7%	20 min
 1.00	oz.	Saaz           	 3.6%	 5 min

Boil temperature of water: 212F
Grain Starting Temperature: 68F
Desired Grain/Water Ratio: 1 quarts/pound
Strike Water:  7.00 gallons of water at 133F
First Mash Temperature: 122F
Second Mash Temperature: 150F
Boiling Water to add:  3.83 gallons 

Notes:

A Kolsch has starting gravity of 1.040 to 1.046, IBUs of 20-30, 
and SRM of 3.5 to 5. The Zymurgy description of a Kolsch is 
Pale gold. Low hop flavor and aroma.  Medium bitterness. Light 
to medium body. Slightly dry, winy palate.  Malted wheat okay. 
Lager or ale yeast or combination of yeasts okay. Malts can be 
U.S. or continental, including a fraction of wheat malt if desired. 
Hopping should be continental noble hops. The yeast is the 
tricky part - use a Kolsch or German Ale yeast.  The Goose Island 
Brewery in Chicago brews a Kolsch using Kolsch yeast from Germany.
The Free State Brewery in Lawrence, Kansas, brews a Kolsch using 
Wyeast "European" ale. This yeast is suggested by Fred Eckhardt.  
I have used this yeast in the past and it's great, but for this 
iteration, I'll use the Wyeast #2565 "Kolsch" yeast.

This recipe is based on "Daril's Springbrau 2003", which turned
out to be an excellent brew!  For this iteration, it was requested
that we make this beer a bit stronger than would be usual for a
Kolsch.  Therefore, the grain bill has been "kicked-up" a bit 
in order to do so.  An additional 4 lbs. of Pilsner malt; and 1 lb.
of Wheat malt should do the trick.  

By virtue of its light-weight color and moderately heavy-weight 
strength, this beer has been dubbed "Golden Hammer".


- Mash in at 122F and rest for 30 min. 
- Infuse to 150-155F and hold until converrsion. 
- Mashout at 170F. for 5 min. Lauter, sparrge, and 
  rinse to collect 14 gal. of wort. 
- Bring to a boil, let hot break form, andd follow hops schedule. 
- Add 1 tsp. Irish moss the last 15 min. oof boil. 
- Force cool, transfer, to primary, and piitch a 1 qt. starter. 
- Rack to secondary after krausen. 

- Primary fermentation should be done in tthe mid-60s. This beer 
benefits from cold-conditioning, so rack to secondary and "lager" 
at 40 degrees for a couple weeks. 

STYLE COMPARISON at 70%, 75% and 80% extraction efficiency: 

               |--------|--------|--------|--------|--------|
               |  MIN   |  YOURS |  YOURS |  YOURS |  MAX   |
               |        |   70%  |   75%  |   80%  |        |
|--------------|--------|--------|--------|--------|--------|                            
| OG           |  1.042 |  1.053 |  1.057 |  1.060 |  1.046 |
|--------------|--------|--------|--------|--------|--------|
| Alc %        |  4.0   |  5.1   |  5.5   |  5.8   |  4.5   |
|--------------|--------|--------|--------|--------|--------|
| IBUs         | 20.0   | 28.6   | 28.0   | 27.6   | 30.0   |
|--------------|--------|--------|--------|--------|--------|
| Color (srm)  |  3.5   |  3.9   |  3.9   |  3.9   |  5.0   |
|--------------|--------|--------|--------|--------|--------|