A Swiss man's attempt at a Kölsch beer. Greetings from Basel-Landschaft Switzerland.
Mash rest steps:
50°C mash in, pH adjusted to 5.4 or so
55°C 10 minutes.
62°C 45 minutes.
68°C 20 minutes.
76°C 10 minutes mashout.
Mash out at 168°F (76°C), with pre-boil wort volume of 6.5 gallons (25 L). Bring to a rolling boil for 90 minutes, add hops at specified intervals from end of boil.
Chill wort to 57°F (14°C) and pitch yeast. Allow temp to rise to 68°F (20°C) after 8-9 days. Hold at 68 for 2 days, then lower to lager temp of 44°F . Lager for 1 week at 44°F (4°C). Fine with gelatin (6 grams for 20L) for 1 additional week. Keg and store at 44 degrees under CO2 and drink as it matures.
Note Liberty hops added at first wort...
Water chemistry Oberwil, BL CH
Spiedel Braumeister 20L Plus brewery.
Sparge 3 liters at 55 c water....this leaves 19 liters post boil.
Initial gravity is 1.056, after 8 days fermenting and 1.5 days of acetylaldehyde rest it was 1.013
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Last Updated: 2024-05-05 18:48 UTC
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NEW Water Requirements:
Kölsch Frühlingszeit im Baselbiet
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Water Requirements:
Kölsch Frühlingszeit im Baselbiet
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Recipe Cost
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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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