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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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