Kölsch One and Two

Kölsch One: “1,2,3,4 Kolsch”

(5 gallons/19 L, all-grain)
OG = 1.051 FG = 1.012
IBU = 30 SRM = 4 ABV = 5.1%

I used a bit more hops in the this recipe as they were all very low alpha acids. I think more aroma, less bitterness is better, and using the aroma hops early in first wort hops works for whatever reason to really develop the beer’s complexity.

Ingredients
1 lb. (0.45 kg) Weyermann Floor-malted Bohemian Wheat malt
2 lbs. (0.91 kg) Warminster Floor-malted Maris Otter malt
3 lbs. (1.4 kg) Franco Belges Belgian Pilsner malt
4 lbs.  (1.8 kg) Weyermann Barke® Pilsner malt
3 oz. (85 g) torrified wheat
3 oz. (85 g) Weyermann acidulated malt
1/2 lb. (0.23 kg) rice hulls
3.8 AAU Mount Hood hops (first wort hop) (1 oz./28 g at 3.8% alpha acids)
1.9 AAU Saaz hops (first wort hop) (1/2 oz./14 g at 2.9% alpha acids)
1.8 AAU Tettnang hops (60 min.) (1/2 oz./14 g at 2.7% alpha acids)
1 oz. (28 g) Saaz hops (15 min.)
1/4 oz. (7 g) Saaz hops (0 min.)
Wyeast 2565 (Kölsch) or White Labs WLP029 (German Ale/Kölsch) or SafAle K-97 or LalBrew Köln yeast
3/4 cup corn sugar (if priming)

Step by Step
I used Martin Brungard’s water recommendation for Kölsch from the May/June 2017 issue of Zymurgy. My water is very hard so I made up ten gallons distilled water with these additions. These amounts are per each five gallon, obviously double for ten:
1 gram gypsum
2 grams Epsom salts
1.25 grams table salt
Calcium lactate, made by reacting 2.7 ml of 88% Lactic acid and 1.5 grams chalk (calcium carbonate).

This is a two step infusion mash, aim for 149–152 °F (65–67 °C), my actual was 150 °F (66 °C) for 60 minutes. Then 158 °F (70 °C) for 15–30 minutes. Mashout at 170 °F (77 °C). Recirculated by hand, slow, continuous sparge, collected over 7 gallons (26.5 L), first running measured 19 °P (1.080 SG), monitored runoff with refractometer, which never dipped below 3 °P (1.012 SG). Performed a 90-minute, vigorous boil, adding hops as indicated in ingredients list. After whirlpool, I chilled with a stainless steel chiller.

I used the Wyeast Kolsch yeast, but I’m sure others would perform well. It was prepared in a two liter starter several days prior on stirplate and chilled. The wort was rapidly chilled to 58 °F (14 °C), then decanted the yeast starter, pitchin the yeast. Finally I aerated the wort by shaking the fermenter.

Fermenter was held at 58 °F (14 °C) for four days, then allowed to come up to room temperature for an additional week. Racked to secondary to find 1.012 SG. Crashed to 38 °F (3 °C) with a 3–4 week cold conditioning. Finally package with by bottle conditioning with priming sugar.

Kölsch Two: Traditional

(5 gallons/19 L, all-grain)
OG = 1.047 FG = 1.012
IBU = 22 SRM = 4 ABV = 4.6%

I really do like the technique of first wort hopping, I feel that in such a delicately balanced beer, the hop flavor just seems more integrated without being overbearing.

1 lb. (0.45 kg) Weyermann floor-malted Bohemian Wheat malt
1 lb. (0.45 kg) Weyermann Barke® Vienna malt
1.5 lb. (0.68 kg) Franco Belges Belgian Pilsner malt
6 lbs. (2.7 kg) Weyermann Barke® Pilsner malt
3 oz. (85 g) Weyermann acidulated malt
1/2 lb. (0.23 kg) rice hulls
3.5 AAU German Hallertau hops (first wort hops) (1 oz./28 g at 3.5 alpha acids)
1.6 AAU Saphir hops (60 min.) (0.5 oz./14 g at 3.2% alpha acids)
1.6 AAU Saphir hops (15 min.) (0.5 oz./14 g at 3.2% alpha acids)

Step by Step
I used Martin Brungard’s water recommendation for Kölsch in the article. My water is very hard so I made up ten gallons distilled water with these additions. These amounts are per each five gallon, obviously double for ten:
1 gram gypsum
2 grams Epsom salts
1.25 grams table salt
Calcium lactate, made by reacting 2.7 ml of 88% Lactic acid and 1.5 grams chalk (calcium carbonate).

This is a three step infusion mash, aim for 143 °F (62 °C) and hold for 45 minutes. Then raise to 158 °F (70 °C) for 30 minutes. Mashout at 168 °F (76 °C). Recirculated by hand, slow, continuous sparge, collected over 7 gallons (26.5 L), first running measured 19 °P (1.080 SG), monitored runoff with refractometer, which never dipped below 3 °P (1.012 SG). Performed a 90-minute, vigorous boil, adding hops as indicated in ingredients list. After whirlpool, I chilled with a stainless steel chiller.

I used the Wyeast Kolsch yeast, but I’m sure others would perform well. It was prepared in a two liter starter several days prior on stirplate and chilled. The wort was rapidly chilled to 58 °F (14 °C), then decanted the yeast starter, pitchin the yeast. Finally I aerated the wort by shaking the fermenter.

Fermenter was held at 58 °F (14 °C) for four days, then allowed to come up to room temperature for an additional week. Racked to secondary to find 1.012 SG. Crashed to 38 °F (3 °C) with a 3–4 week cold conditioning. Finally package with by bottle conditioning with priming sugar.