Gordon Strong’s Kölsch

Gordon Strong’s Kölsch

(5 gallons/19 L,all-grain)
OG = 1.046  FG = 1.008
IBU = 20  SRM = 4  ABV = 5%

Ingredients
9 lbs. (4.1 kg) German Pilsner malt
4 oz. (454 g) Vienna malt
3 oz. (227 g) CaraHell® or crystal malt (10 °L)
1.4 AAU U.S. Liberty hops (first wort hop) (0.33 oz./9 g at 4.3% alpha acids)
4 AAU Hallertauer hops (30 min.) (1 oz./28 g at 4% alpha acids)
1.7 AAU U.S. Crystal hops (15 min.) (0.5 oz./14 g at 3.5% alpha acids)
White Labs WLP029 (Kölsch Ale), Wyeast 2565 (Kölsch), or SafAle K-97 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride to the mash. This recipe uses a step mash with a mashout. Use enough water to have a moderately thick mash (1.5 qts./lb.). Mash in all the grains at 131 °F (55 °C) for 10 minutes, then raise to 143 °F (62 °C) for 45 minutes, then to 158 °F (70 °C) for 15 minutes. Finally raise to 168 °F (76 °C) for 10 minutes to mashout, recirculating. Add the FWH hops to the kettle. Sparge with 168 °F (76 °C) water until 6.5 gallons (25 L) of wort is collected. 

Boil the wort for 60 minutes, adding the hops at times indicated in the recipe. Chill to 58 °F (14 °C). Oxygenate, then pitch the yeast. After four days, allow fermentation temperature to rise to no more than 68 °F (20 °C) until fermentation is complete. Rack and lager for at least two months at or below 40 °F (4 °C).

Rack and allow the beer to drop bright, filtering or fining if necessary. 

Rack the beer, prime and bottle condition, or keg and force carbonate.

Gordon Strong’s Kölsch

(5 gallons/19 L, extract with grains)
OG = 1.046  FG = 1.008
IBU = 20  SRM = 4  ABV = 5%

Ingredients
5 lbs. (2.3 kg) light dried malt extract
3 oz. (227 g) CaraHell® or crystal malt (10 °L)
1.4 AAU U.S. Liberty hops (first wort hop) (0.33 oz./9 g at 4.3% alpha acids)
4 AAU Hallertauer hops (30 min.) (1 oz./28 g at 4% alpha acids)
1.7 AAU U.S. Crystal hops (15 min.) (0.5 oz./14 g at 3.5% alpha acids)
White Labs WLP029 (Kölsch Ale), Wyeast 2565 (Kölsch), or SafAle K-97 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Use 6.5 gallons (24.5 L) of water in the brew kettle; heat to 158 °F (70 °C). Steep the malt for 30 minutes, then remove.

Turn off the heat. Add the malt extract and stir thoroughly to dissolve completely. Add the first wort hops to the kettle. Turn the heat back on and bring to a boil. 

Boil the wort for 60 minutes, adding the hops at times indicated in the recipe. Chill to 58 °F (14 °C). 

Oxygenate, then pitch the yeast. After four days, allow fermentation temperature to rise to no more than 68 °F (20 °C) until fermentation is complete. Rack and lager for at least two months at or below 40 °F (4 °C).

Rack and allow the beer to drop bright, filtering or fining if necessary. 

Rack the beer, prime and bottle condition, or keg and force carbonate.