Daril Brothers Homebrewery
Brew #74 - Daril's O'Fest Kölsch
10/1/2005 Daril's O'Fest Kölsch Category : Kölsch Style : 8A Kölsch-Style Ale Method : Full Mash Starting Gravity : 1.048 Ending Gravity : 1.012 Alcohol content : 4.6% Recipe Makes : 15.0 gallons Total Grain : 27.25 lbs. Color (srm) : 3.5 Efficiency : 75% Hop IBUs : 25.0 Malts/Sugars: 23.00 lb. Briess Pilsner 2-Row 2.00 lb. Vienna Malt 2.00 lb. Wheat Malt 0.25 lb. Caramunich II Hops: 2.00 oz. Tettnanger 4.2% 60 min 1.00 oz. Tettnanger 3.5% 60 min 2.00 oz. Spalt 3.5% 60 min 2.00 oz. Spalt 3.5% 20 min 1.00 oz. Saaz 3.6% 5 min Boil temperature of water: 212F Grain Starting Temperature: 70F Desired Grain/Water Ratio: 1 quarts/pound Strike Water: 6.81 gallons of water at 133F First Mash Temperature: 122F Second Mash Temperature: 152F Boiling Water to add: 4.13 gallons Procedure: 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 Kölsch 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 Kölsch or German Ale yeast. The Goose Island Brewery in Chicago brews a Kölsch using Kölsch yeast from Germany. The Free State Brewery in Lawrence, Kansas, brews a Kölsch 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 "Kölsch" yeast. - Mash in at 122F and rest for 30 min. - Infuse to 150-155F and hold until convversion. (~45 - 60 min.) - Mashout at 170F. for 5 min. Lauter, spparge, and rinse to collect 14+ gal. of wort. - Bring to a boil, let hot break form, aand follow hops schedule. - Add 1 tsp. Irish moss the last 15 min.. of boil. - Force cool, transfer, to primary, and pitch a 1 qt. starter. - Rack to secondary after krausen. - Primary fermentation should be done inn the mid-60s. This beer benefits from cold-conditioning, so rack to secondary and "lager" at 40 degrees for a couple weeks. 2565 Kölsch Yeast: Probable origin: Cologne, Germany Beer Styles: Traditional American use - Kölsch, Fruit beers, Light pseudo lagers. Commercial examples may include: Kess, Paffgen, Muhlen Unique properties: True top cropping yeast similar to Alt strains. Produces slightly more fruity/winey characteristics. Fruitiness increases with temperature increase. Low or no detectable diacetyl production. Also ferments well at cold 55-60° F range,(13-16° C). Used to produce quick conditioning pseudo lager beers. Poor flocculating yeast requires filtration to produce bright beers or additional settling time. Flocculation - low; apparent attenuation 73-77%. (56-70° F, 13-21° C) STYLE COMPARISON at 75% extraction efficiency: Min Recipe Max O.G. 1.040 1.047 1.048 T.G. 1.008 1.012 1.013 Alc % 4 4.5 5 I.B.U. 16 25 30 S.R.M. 3.5 3.2 5See this page for a detailed description of Grain Characteristics: http://ourworld.compuserve.com/homepages/wrucksterpage/Grains.htm
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Daril-Bill - 10/1/2005 - (daril@darilbrothers.com)
