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
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)
- 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
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.