Brew #76 - Daril's Cap & Gown Kolsch


4/15/2006      Daril's Cap & Gown Kolsch

   Category        :  Kölsch                   
   Method           :  Full Mash
   Starting Gravity :  1.047
   Ending Gravity   :  1.012
   Alcohol content  :  4.6%
   Recipe Makes     : 15.0 gallons
   Total Grain      : 25.25 lbs.
   Color (srm)      :  3.9
   Efficiency       : 75%
   Hop IBUs         : 20.8

Malts/Sugars:
 22.00	lb.	German Pilsner           
  2.00	lb.	Vienna Malt             
  1.00	lb.	German Wheat             
  0.25	lb.	DWC Caramunich II        

Hops:
 3.00	oz.	Tettnanger     	 5.3%	60 min
 1.00	oz.	Spalt          	 4.7%	20 min
 1.00	oz.	Saaz           	 3.6%	 5 min
 
Yeast:
 Wyeast #2565 "Kolsch"

Boil temperature of water: 212F
Grain Starting Temperature: 70F
Desired Grain/Water Ratio: 1 quarts/pound
Strike Water:  6.31 gallons of water at 133F
First Mash Temperature: 122F
Second Mash Temperature: 152F
Boiling Water to add:  3.83 gallons 

Process:

- Mash in at 122F and rest for 30 min. 
- Infuse to 150-152F and hold until converssion (about an hour). 
- Mashout at 170F. for 5 min. Lauter, spargge, and 
  rinse to collect 15 gal. of wort. 
- Bring to a boil, let hot break form, and  follow hops schedule. 
- Add 1 tsp. Irish moss the last 15 min. off boil. 
- Force cool, transfer, to primary, and pittch a 1 qt. starter. 
- Rack to secondary after krausen. 

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

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.

Vienna malt is often used in making Kolsch, and it is included 
in this recipe. Likewise, 40L Crystal is commonly included,
but I chose to use a bit less 60L Caramunich II instead.
The Pilsner base malt and a little German wheat malt are true to 
the style. Three different types of pelletized German hops will add
to the complexity, with the Saaz especially finishing things off with
a light, spicy note.


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

               |--------|--------|--------|--------|--------|
               |  MIN   |  YOURS |  YOURS |  YOURS |  MAX   |
               |        |   70%  |   75%  |   80%  |        |
|--------------|--------|--------|--------|--------|--------|                            
| OG           |  1.042 |  1.044 |  1.047 |  1.050 |  1.046 |
|--------------|--------|--------|--------|--------|--------|
| Alc %        |  4.0   |  4.3   |  4.6   |  4.9   |  4.5   |
|--------------|--------|--------|--------|--------|--------|
| IBUs         | 20.0   | 20.8   | 20.8   | 20.7   | 30.0   |
|--------------|--------|--------|--------|--------|--------|
| Color (srm)  |  3.5   |  3.9   |  3.9   |  3.9   |  5.0   |
|--------------|--------|--------|--------|--------|--------|