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kolschV2-07

Kölsch Ale V2

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This is round two, of my 2013 Kölsch project.  Both recipes were based on research I’d done through books and the internet.  I don’t know if either one was specifically based on any one source, though BYO Magazine probably played a factor in one of them.

This second Kölsch reuses the same yeast from the first Kölsch I brewed. I brewed this batch 2 weeks after the first one, and strained the wort directly on to the yeast cake from the recently fermented batch.

All-Grain Recipe: Kölsch Ale V2

Ingredients:

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  • 10.3 lb. – Pilsner Malt
  • .4 lb – Vienna Malt

Hop Additions / Boil Additions:

  • 1.5 oz. – Hallertau (4.5%) – added during boil, boiled 60 min
  • 1 Whirlfloc Tablet & Wort Chiller – added during boil, boiled 10 min

Yeast:

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Additional Details / Notes

  • Style based on Kölsch – 6C
  • OG 1.060 / TG 1.010
  • 6.5% ABV | Color: 4.1 °SRM | ~24 IBU’s
  • Brewed: 05/12/2013, Secondary: none, Bottled/Kegged: 06/02/13
  • Mash Temp: ~149°, Thickness: 1.35 qt/g, Efficiency 80%, Attenuation 83%

Brewing the Kölsch V2

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Kind of a problematic batch, with a few dumb missteps, but the final product didn’t seem to suffer as a result.

The Mash. Missed the mash in temp by a ton, to about 156°.  Cooled with ice, but too far, then heated with more water, used about 4 gallons total.  Final temp was 148.5°, so should have been pretty close, maybe over cool.  Mashed for 90 minutes.  Stirred really well before doing the 3 cycle vorlauf, hoping to help efficiency.  Pulled off first 4 gallons and started heat.  Added 2 more gallons 20 min later.    Very cloudy wort.

The Boil.  Crazy bubbly.  Boiled over on first boil, then foamed to the top with first hop addition.  Boiled for probably 30 minutes before adding hops. Added whirfloc with 10 minutes remaining in the boil.

Cooling. Outdoor cooling using hose water. ~30 min.  Cooled to 68°.

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Fermenting. No oxygen on this one, lots of stirring. Fermented at about 60° in temp controlled fermentation fridge. Kept cool for 2 weeks.  Primary stayed in fridge at about 50-55° after fermentation.

Racking to Secondary & Bottling. Chose to rush things for no good reason, skipping the secondary.  Bottling same day is Kölsch V1.  TONS of yeast in the primary.  Was worried about additional fermentation in bottles, but nothing bad happened. 

Super cloudy at bottling. Should have settled for a week or two in secondary.  Bottled 3 growlers and keg.  Flavor nowhere near as good at bottling, but probably due to yeast.  Kölsch V1 wasn’t great when racked over either.

Drinking the Kölsch V2

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Really liked this one.  Simple flavors, but really let that Kölsch yeast shine through.  Even with all of the weird issues along the way, things turned out well.

I think the yeast health was a little better on this batch, from using a healthy yeast cake.  That seemed to give the batch an overall better flavor than my first effort.  As mentioned in my Kölsch V1 write up, this beer was better from the keg, while the other batch was better bottled.

Definitely something I can improve upon, but really happy with both Kölsch batches of homebrew.

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Kölsch Ale V1

kolschV1-03I’ve been really enjoying Kölsch beers lately, so I wanted to branch out and try brewing a couple.  In an effort to cut costs, and try a couple of different recipes, I made the decision to brew two Kölsch batches back to back, reusing yeast.

For those who aren’t familiar, “Kölsch is ale that tastes like a lager. The beer has a very soft mouthfeel. It can be slightly sweet, but has no malty aroma and finishes very dry. Some Kölschbiers have some fruity flavor, but it is very slight. Any fruitiness in the beer should be very subtle.  Kölsch is similar to an American Blonde Ale, but finishes much cleaner and crisper.”   Quoted from Beersmith.

All-Grain Recipe: Kölsch Ale

Ingredients:

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  • 8.5 lb. – Pilsner Malt
  • .5 lb – Vienna Malt
  • 4 lb. – White Wheat Malt

Hop Additions / Boil Additions:

  • 1 oz. – Tettnanger (4.8%) – added during boil, boiled 60 min
  • .7 oz. – Hallertau (4.5%) – added during boil, boiled 30 min
  • 1 Whirlfloc Tablet & Wort Chiller – added during boil, boiled 10 min
  • .3 oz. – Hallertau (4.5%) – added end of boil

Yeast:

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  • Wyeast 2565 Kölsch

Additional Details / Notes

  • Style based on Kölsch – 6C
  • OG 1.050 / TG 1.008
  • 5.5% ABV | Color: 3.9 °SRM | ~26.1 IBU’s
  • Brewed 04/23/2013, Secondary 05/12/13, Bottled/Kegged 06/02/13
  • Mash Temp: ~151°, Thickness: 1.35 qt/g, Efficiency 75%, Attenuation 84%

Brewing the Kölsch

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Kind of a problematic batch, with a few dumb missteps, but the final product didn’t seem to suffer as a result.

The Mash. Mash at 151° for an hour.  Pulled off first 3 gallons of wort, then started boil.  Overflowed the 5th pitcher for who knows how long… Added to about 6 gallons, heating along the way.

The Boil. TONS of coagulant in the boil. Flame blew out after about 30 minutes.  Kept terrible notes on this one, and hop additions are generally off due to the boil issues.  Extended overall boil by 10 minutes to make up for lost time.

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Cooling. Outdoor cooling using hose water. ~30 min.

Fermenting. Added 45 seconds of oxygen & cap full of yeast nutrient.  Fermented at about 60° in temp controlled fermentation fridge.  Kept cool for 13 days.

Racking to Secondary & Bottling. Warmed up 1 day before secondary.  Yeast is floating on top, wort is very cloudym but gravity is in the right range.  Kept in the closet at 65° for 2 weeks.  Bottled half, kegged half.

Drinking the Kölsch V1

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Pretty happy with my first shot at a Kölsch.  I feel like I could have probably aged it out a bit longer, but the taste is great.  Happy with the recipe, overall.  Compared to my second Kölsch (recipe to follow this one), it was better tasting out of a bottle, but not quite as tasty out of the keg.  No idea why, it just lent itself to the crisper carbonation from bottle conditioning.

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