Step-Mashed Kölsch

Step-Mashed Kölsch

(5 gallons/19 L, all-grain)
OG = 1.046  FG = 1.011
IBU = 18  SRM = 4  ABV = 4.5%

It is possible to produce a Kölsch in less time, but Kölsch yeast is notoriously difficult to clear because it is a powdery yeast. Giving it sufficient classic lagering time does help it clear, and it also helps reduce some of the sulfur notes produced by the yeast. Kettle finings or post-fermentation clearing agents (even mechanical filtration) is recommended if the beer isn’t fully clear. Kölsch should be a brilliantly clear beer, so please pay attention to this important part of the style.

Ingredients
9 lbs. (4.1 kg) German Pilsner malt
4 oz. (113 g) Vienna malt
3 oz. (85 g) Caravienne®, Caramel Vienna, or Cara 20 malt
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)
0.4 oz. (11 g) U.S. Crystal hops (5 min.)
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. or 3.1 L/kg). Mash in all the grains at 131 °F (55 °C) for 10 minutes, then raise to 145 °F (63 °C) and rest for 45 minutes. Then raise to 158 °F (70 °C) and rest for 20 minutes. Then raise to 168 °F (76 °C) and rest for 10 minutes to mashout, recirculating. 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. After the heat is turned off, let the wort stand for 20 minutes before chilling the wort. Then chill to 58 °F (14 °C). 

If using a liquid yeast, oxygenate and then pitch the yeast. If using a dry yeast, oxygenation of the wort is not necessary. After four days, allow fermentation temperature to rise to no more than 68 °F (20 °C) until fermentation is complete. Rack and lager for two months at 40 °F (4 °C). Rack and allow the beer to drop bright, filtering or fining if necessary. Prime and bottle condition, or keg and force carbonate to 2.4 v/v.