EdWort
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WL029
- Yeast Starter
- Yes
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.052
- Final Gravity
- 1.009
- Boiling Time (Minutes)
- 60
- IBU
- 36
- Color
- 2 SRM
- Primary Fermentation (# of Days & Temp)
- 10 Days at 68 degrees
- Secondary Fermentation (# of Days & Temp)
- Crash cool to 39 for 4 days then keg
this tastes more like a pilsner than a Kölsch, though I'm using kölsch yeast. It ferments out dry so is it very crisp and with 36 ibu's, it's not sweet like a German Ale. This end up just over the edge on the style numbers for ibu, abv, og. etc, but since I'm using kölsch yeast, it's a kölsch in my book.
Darn tasty and another staple brew in my kitchen.
All Grain
7# 2 row Pils Malt
2.5 # Wheat Malt
Single infusion mash for 60 minutes at 151 degrees.
Boil for 90 minutes to reduce DMS from the Pils malt.
1 oz Perle 7.8% AA for 60 minutes
1/2 oz. Tettnanger 4.4% AA for 15 min.
1/2 oz. Tettnanger 4.4% AA for 5 mi.
WLP029 with a starter.
Ferment for 10 days at 68 degrees, crash cool to 39 for 4 days or longer, then rack to keg.
Darn tasty and another staple brew in my kitchen.
All Grain
7# 2 row Pils Malt
2.5 # Wheat Malt
Single infusion mash for 60 minutes at 151 degrees.
Boil for 90 minutes to reduce DMS from the Pils malt.
1 oz Perle 7.8% AA for 60 minutes
1/2 oz. Tettnanger 4.4% AA for 15 min.
1/2 oz. Tettnanger 4.4% AA for 5 mi.
WLP029 with a starter.
Ferment for 10 days at 68 degrees, crash cool to 39 for 4 days or longer, then rack to keg.
![BCB-Kolsch.jpg](https://proxy.imagearchive.com/d40/d406585748a6eaa5749343e6272b92bd.jpg)