Kölsch II
Jamil Zainasheff provides the groundwork to crafting an authentic styled Kölsch beer. He provides two recipe options, here is the second option.
Kölsch II
(5 gallons/19 L, all-grain)
OG = 1.049 (12.3 °P) FG = 1.010 (2.6 °P)
IBU = 28 SRM = 3 ABV = 5.2%
Ingredients
9.5 lb. (4.3 kg) Durst Continental Pilsner malt (2 °L) or similar
0.5 lb. (227 g) wheat malt (3 °L)
5 AAU Hallertau pellet hops (60 min.) (1.25 oz./35 g at 4% alpha acids)
2 AAU Hallertau pellet hops (15 min.) (0.5 oz./14 g at 4% alpha acids)
White Labs WLP029 (German Ale/Kölsch) or Wyeast 2565 (Kölsch) yeast 3/4 cup corn sugar (if priming)
Step by Step
Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 149 °F (65 °C). Hold the mash at149 °F (65 °C) until enzymatic conversion is complete.
Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.4 L) and the gravity is 1.038 (9.6 °P). The total wort boil time is 90 minutes, which helps reduce DMS levels in the beer.
Add the bittering hops with 60 minutes remaining in the boil. Add the Irish moss or other kettle finings and the late hops with 15 minutes left in the boil.
Chill the wort rapidly to 60 °F (16 °C), let the break material settle, rack to the fermenter and aerate thoroughly. Use 2.5 liquid yeast packages or make a starter with fewer packages.
Ferment at 60 °F (16 °C). Allow the beer to lager for at least four weeks before bottling or serving. When finished, carbonate the beer to approximately 2.5 volumes and serve at 50 °F (10 °C).
