Infuse to 152F, hold 30 min, infuse boiling water to 158F, hold 30 min, infuse 185F and recirculate, collect. At flameout begin pump driven chilled (counterflow & immersion) whirlpool for 15 min. When reaches 72F collect to fermenters (66F). Ferment at 66F for 3 days, rack to 2ndary, continue fermenting till SG stalls. Cold crash and lager.
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Last Updated: 2024-01-18 17:34 UTC
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NEW Water Requirements:
Kolsch 23
Equipment Profile Used
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Water Requirements:
Kolsch 23
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Recipe Cost
$ (USD)
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Cost $
Cost %
Fermentables
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Steeping Grains (Extract Only)
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Hops
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Yeast
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Other
$
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$0.00
Cost Per Pint
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