Suzie's Kolsch
Batch Size:
5 gal.
Brewed By: Ben Shultz
Efficiency:
75%
Mash
Malt Name
Wt. (lbs.)
% of Mash
Pilsner
6
63.2
Wheat Malt
2.75
28.9
CaraPils
.75
7.9
Total Weight
9.50
Mash & Sparge Water info.
Strike Temp.
Mash In Gallons
Sparge Gallons
Sparge Temp.
168.4°F
2.7 gal.
5.1 gal.
170°F
Hops
Hop Variety
Alpha Acid %
Amt. (oz.)
Boil (min.)
Hop IBU
Hallertauer - Pellet
4.5
1
60
20.7
Tettnager - Pellet
4.5
0.5
10
3.8
Beer Stats
Estimated Beer Color
SG
ABV(%)
AA(%)
Balance Value (BV)
4 SRM
1.051
5.5
80.4
1.13
FG
IBU
Calories
Target BV
1.010
24.5
222
(per 16 oz. Pint)
1.11
Target Beer Style Info. & Typical Ingredients
KOLSCH AND ALTBIER
Kolsch-Style Ale
SG Range: 1.044 to 1.055
FG Range: 1.007 to 1.011
IBU Range: 20 to 30
SRM Range: 3.5 to 5
German noble hops (Hallertau, Tettnang, Spalt or Hersbrucker). German pils or pale malt. Attenuative, clean ale yeast. Up to 20% wheat may be used, but this is quite rare in authentic versions. Extremely soft water. Traditionally uses a step mash program, although good results can be obtained using a single rest at 149°F. Fermented at cool ale temperatures (59-65°F, although many Cologne brewers ferment at 70°F) and lager for at least a month.
This information is derived from the BJCP Style Guidelines, 2008 edition, with permission of the copyright owner, Beer Judge Certification Program, Inc. The most current version of the full guidelines can be found on the BJCP website,
www.bjcp.org
.
Session Notes
Yeast Strain(s) Used: Wyeast 2565
Fermentaion Temp: 68°F