-----Rick's Kölsch-----
-- >A light slightly fruity estered all around beer that even your neighbors will love. Hometown beer style of Köln Germany.
5 gallon batch (partial mash)
Ingredients:
-Grains:
2lbs - 2 row pale (lv 1.5)
8oz - Vienna (lv 3.2)
-Extract:
4lbs - Alexander's Pale Malt Extract, unhopped
-Yeast:
WYEAST 2565 Kölsch Yeast
-Bittering Hops:
5AAU pellet or 6AAU whole Hallertau
-Finishing Hops:
-none-
-Priming Sugar:
3/4 cup
-Clarifying Agent (optional):
Polyclar
Gravities:
-OG: 1.040-1.045
-FG: 1.006-1.009
Yield: 3.9-3.1%
Process:
-Yeast prep per yeast packet
-Mash:
1 hr at 140 degrees F w/ filtered hard water 1-1/3 qts/lb grain (3-1/3 qts)
-Sparge:
160 degrees F with 2 gallons of sparge water after re filtering the sweet mah wort.
-Boil:
-add mash wort
-add sparge wort
-add extract
-top to 2-2-1/2 gallons with filtered hard water
-boil 30 minutes
-add boiling hops
-boil 30 minutes (option to add some more hop at 5 minutes remaining)
-Pitching:
-Transfer to primary fermenter, straining off remaining hops
-Cool to 75 degrees F in primary fermenter
-Pitch Yeast to 1 cup of wort and aerate to start yeast
-Top to 5 gllons with filtered hard water
-Cool primary fermenter to 68 degrees F
-Pitch yeast starter to primary fermenter
Primary Fermentation:
-1 week at 65-68 degrees F
-Aerate often for first 24 hours
Rack to Secondary:
-Rack 1 quart of beer to sterile container
-Add clarifiying agent
-Allow foaming to end, and add clarifier solution to secondary fermenter
-Meanwhile, rack to secondary fermenter (glass carboy suggested)
Secondary Fermentation:
-1 week at 62-68 degrees F
-Protect from light
Bottling:
-Rack to bottling bucket
-Add priming sugar
-Stir, try not to aerate
-Bottle
Storage:
-1 week at 62-68 degrees F
-3 weeks at 40-50 degrees F