Start fermentation at 63, then bump up to 66 after 3 days, then 68 after 3 more days to finish fermentation, then slowly lower to 40 to cold condition for a few weeks (or keg warm, then crash in keezer and lager for a couple weeks prior to serving).
Fine with gelatin after crashing, either in FV before kegging, or in keg before carbonating.
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Last Updated: 2021-09-03 18:46 UTC
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NEW Water Requirements:
Konventional Kölsch
Equipment Profile Used
System Default
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Water Requirements:
Konventional Kölsch
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Recipe Cost
$ (USD)
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Gallons
Cost $
Cost %
Fermentables
$
Steeping Grains (Extract Only)
$
Hops
$
Yeast
$
Other
$
Cost Per Barrel
$0.00
Cost Per Pint
$0.00
Total Cost
$0.00
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