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Kölsch ( 20 L All Grain)

Posted by Lynnae Endersby on

A German speciality beer - Kölsch is top-fermented like an ale but conditioned at low temperatures like a lager. 

This beer has subtle floral noble hoppiness and a refreshingly clean character.

This beer is ready to drink after two weeks of fermentation at 18°C and conditioning for 3 weeks at 10°C 

Batch size: 20 liters

Brew house efficiency: 70.0%

  • Original Gravity: 1.044 - 1.050
  • Final Gravity: 1.009 - 1.011
  • Estimated alcohol: 4.5 - 5%
  • Bitterness: 25 IBU
  • Boil duration: 60 min

Water needed

13.05 L @72 C for Mash-in (Mash ratio = 2.6 L of water per kg grain)
19.6 L @ 76 C for Sparge (Sparge ratio = 1.5 x quantity of Mash Water)

Ingredients

  • 4 kg Avangarde Pilsner Malt
  • 500 g Simpsons Vienna Malt
  • Hops: 25 g Northern Brewer (7.2) - 60 min
  • Hops: 22 g Tettnang (2.8%)  - 5 min (before end of boil)
  • Hops: 40 g Tettnang (2.8%) - At turn off
  • Lallemand Kölsch yeast

Work order

Mash malt in 11 L of water at 67 °C for one hour. Sparge slowly with 14.2 L water heated to 77 °C

Bring the wort to boil and add the first hop addition (25 g Northern Brewer).Boil for 60 minutes

15 minutes before the end of the boil

- Put immersion chiller in your pot

- Add Irish moss (if using - this is not provided in the kit)

5 minutes before the end of the boil

- Add 22 g Tettnanger

- Follow the rehydration procedure behind your yeast sachet for rehydrating your yeast.

At the end of the boil start cooling down your wort to 90 °C and add the last hop addition - 40 g Tettnanger. Continue cooling down your wort to  18 °C  and add your rehydrated yeast

Ferment for 2 weeks.

When final gravity has been reached,  condition the beer at 10°C for a further 3 weeks. 

Make a priming solution with 150 g Dextrose. Allow the beer to carbonate at room temperature for 2 weeks before serving.