Cologne Kölsch
Kölsch
(5 gallons/19 L, all-grain) OG = 1.045 FG = 1.008 IBU= 26 SRM = 5 ABV = 4.9%
Ingredients 4.4 lbs. (2 kg) Kölsch malt (3.5–4.5 °L) 4.1 lbs. (1.86 kg) Pilsner malt 7.2 oz. (200 g) pale wheat malt 3.2 oz. (90 g) Carapils®/Carafoam® malt 4.4 AAU Tettnanger hops (60 min.) (1.1 oz./31 g at 4% alpha acids) 4.4 AAU Tettnanger hops (10 min.) (1.1 oz./31 g at 4% alpha acids) Wyeast 2565 (Kölsch) or White Labs WLP036 (Düsseldorf Alt) or Safale K-97 yeast 7⁄8 cup corn sugar (if priming)
Step by Step
This recipe uses a multi-step infusion mash. Dough in at around 104 °F (40 °C) for a hydration rest of 15 minutes. Raise the temperature to 122 °F (50 °C) for a protein rest of 15 minutes. Raise the temperature to 149 °F (65 °C) for a beta amylase rest of 30 minutes. Raise the temperature to 162 °F (72 °C) for an alpha amylase rest of 30 minutes. Raise temperature to 169 °F (76 °C) for the mash-out. Recirculate wort then begin sparge.
Boil for 75 minutes, adding hops as indicated. At the end of the boil, turn off heat and whirlpool for 15 minutes. Heat-exchange to the high end of the temperature range for the selected yeast. As soon as primary fermentation is vigorous, reduce the tank temperature to the low end of the yeast’s temperature range. After 7 additional days, give the beer a diacetyl rest by raising the tank temperature to 66 °F (19 °C) and hold it there for about 2 days.
Rack and reduce the beer temperature for lagering by 2 °F (1 °C ) a day until reaching 31 °F (–1 °C) or close to it, equipment permitting. The lagering temperature should definitely not be higher than 38 °F (3.5 °C). Lager for 4 to 6 weeks. Some brewers may shorten the lagering time to 2 to 4 weeks, others will lengthen it to 12 weeks. Rack again. Carbonate to 2.55 to 3 volumes of CO2.
Kölsch
(5 gallons/19 L, partial mash) OG = 1.045 FG = 1.008 IBU= 26 SRM = 5 ABV = 4.9%
Ingredients 3.5 lbs. (1.6 kg) Pilsen dried malt extract 2.2 lbs. (1 kg) Kölsch malt (3.5-4.5 °L) 7.2 oz. (200 g) pale wheat malt 3.2 oz. (90 g) Carapils®/Carafoam® malt 4.4 AAU Tettnanger hops (60 min.) (1.1 oz./31 g at 4% alpha acids) 4.4 AAU Tettnanger hops (10 min.) (1.1 oz./31 g at 4% alpha acids) Wyeast 2565 (Kölsch) or White Labs WLP036 (Düsseldorf Alt) or Safale K-97 yeast 7⁄8 cup corn sugar (if priming)
Step by Step Place the crushed grains in a large muslin bag and submerge in 4 qts. (3.8 L) of water at 164 °F (73 °C) to settle the mash at 152 °F (67 °C). Hold for 60 minutes. Then place the grain bag in a large colander and wash with 4 qts. (3.8 L) of hot water. Top off kettle to 5 gallons (19 L) and stir in the dried malt extract. Bring wort to a boil.
Boil for 60 minutes, adding hops as indicated. At the end of the boil, turn off heat and whirlpool for 15 minutes. Heat-exchange to the high end of the temperature range for the selected yeast. As soon as primary fermentation is vigorous, reduce the tank temperature to the low end of the yeast’s temperature range. After 7 additional days, give the beer a diacetyl rest by raising the tank temperature to 66 °F (19 °C) and hold it there for about 2 days.
Rack and reduce the beer temperature for lagering by 2 °F (1 °C ) a day until reaching 31 °F (–1 °C) or close to it, equipment permitting. The lagering temperature should definitely not be higher than 38 °F (3.5 °C). Lager for 4 to 6 weeks. Some brewers may shorten the lagering time to 2 to 4 weeks, others will lengthen it to 12 weeks. Rack again. Carbonate to 2.55 to 3 volumes of CO2.
