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My latest brew: Kölsch
5/20/15

Posted on 05/20/2015 5:56:18 PM PDT by markomalley

The recipe (5 gallon batch):

This is not mandatory, but if you want a bit more punch, add 2 lbs of Pilsen DME (that will up the ABV from around 5% to 6 - 6.5%)

Cooking instructions: I did a 3 step mash with mash out for this. The reason being that I wanted the beer to attenuate as much as possible. You may or may not want to use Irish Moss as a fining agent...your call.

My pre-boil volume was 7.8 gallons @1.044 gravity. Boiled down to 5.5 gallons over 60 minutes, adding bittering and aroma hops as indicated in the recipe.

The OG was 1.060.

I prepared a 1/2 gallon starter using a stir plate (this turned into a mess, by the way, should have used a larger vessel)

I fermented in primary for 1 week @68° (the active fermentation was over after 3 days, but I left it on the yeast cake for the rest of the week to fully clean up).

I left it in secondary for a couple of weeks while waiting for a keg to free up. I then pressurized to achieve a 2.8 volume carbonation (18 lbs of CO2).

The big thing is that you want to lager this in the fridge for at least a couple of weeks. That is absolutely essential for the Kölsch to turn out right. Frankly, lagering for a month would be better, but I don't have either the refrigerator space or the patience (I have GOT to build myself a Keezer LOL)

This is a great, great lawnmower beer.


TOPICS: Food; Hobbies
KEYWORDS: beer; homebrewing
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Here are the BJCP Guidelines:

6C. Kölsch

Aroma: Very low to no Pils malt aroma. A pleasant, subtle fruit aroma from fermentation (apple, cherry or pear) is acceptable, but not always present. A low noble hop aroma is optional but not out of place (it is present only in a small minority of authentic versions). Some yeasts may give a slight winy or sulfury character (this characteristic is also optional, but not a fault).

Appearance: Very pale gold to light gold. Authentic versions are filtered to a brilliant clarity. Has a delicate white head that may not persist.

Flavor: Soft, rounded palate comprising of a delicate flavor balance between soft yet attenuated malt, an almost imperceptible fruity sweetness from fermentation, and a medium-low to medium bitterness with a delicate dryness and slight pucker in the finish (but no harsh aftertaste). The noble hop flavor is variable, and can range from low to moderately high; most are medium-low to medium. One or two examples (Dom being the most prominent) are noticeably malty-sweet up front. Some versions can have a slightly minerally or sulfury water or yeast character that accentuates the dryness and flavor balance. Some versions may have a slight wheat taste, although this is quite rare. Otherwise very clean with no diacetyl or fusels.

Mouthfeel: Smooth and crisp. Medium-light body, although a few versions may be medium. Medium to medium-high carbonation. Generally well-attenuated.

Overall Impression: A clean, crisp, delicately balanced beer usually with very subtle fruit flavors and aromas. Subdued maltiness throughout leads to a pleasantly refreshing tang in the finish. To the untrained taster easily mistaken for a light lager, a somewhat subtle Pilsner, or perhaps a blonde ale.

Comments: Served in a tall, narrow 200ml glass called a “Stange.” Each Köln brewery produces a beer of different character, and each interprets the Konvention slightly differently. Allow for a range of variation within the style when judging. Note that drier versions may seem hoppier or more bitter than the IBU specifications might suggest. Due to its delicate flavor profile, Kölsch tends to have a relatively short shelf-life; older examples can show some oxidation defects. Some Köln breweries (e.g., Dom, Hellers) are now producing young, unfiltered versions known as Wiess (which should not be entered in this category).

History: Kölsch is an appellation protected by the Kölsch Konvention, and is restricted to the 20 or so breweries in and around Cologne (Köln). The Konvention simply defines the beer as a “light, highly attenuated, hop-accentuated, clear top-fermenting Vollbier.”

Ingredients: 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. Water can vary from extremely soft to moderately hard. 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) and lagered for at least a month, although many Cologne brewers ferment at 70?F and lager for no more than two weeks.

Vital Statistics: OG: 1.044 – 1.050
IBUs: 20 – 30 FG: 1.007 – 1.011
SRM: 3.5 – 5 ABV: 4.4 – 5.2%

Other than the alcohol level, I think I hit the mark with this batch.

Your thoughts?

1 posted on 05/20/2015 5:56:18 PM PDT by markomalley
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To: markomalley

You wouldn’t happen to have the recipe for New Belgium’s “Rampant” beer by chance?

It would be great to brew that one. Great beer.


2 posted on 05/20/2015 6:01:27 PM PDT by Wiz-Nerd
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To: markomalley

Thanks for posting. Have never home brewed, but it is interesting to read.


3 posted on 05/20/2015 6:02:55 PM PDT by tennmountainman ("Prophet Mountainman" Predicter Of All Things RINO...for a small pittance.)
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To: Wiz-Nerd
Here are a couple of repositories that might have it (I didn't check, but it might be there):
4 posted on 05/20/2015 6:05:42 PM PDT by markomalley (Nothing emboldens the wicked so greatly as the lack of courage on the part of the good -- Leo XIII)
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To: markomalley
I Like Beer
5 posted on 05/20/2015 6:08:01 PM PDT by South40 (Hillary Clinton was a "great secretary of state". - Texas Governor Rick Perry)
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To: markomalley

6 posted on 05/20/2015 6:08:56 PM PDT by Manic_Episode (GOP = The Whig Party)
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To: tennmountainman
Have never home brewed, but it is interesting to read.

You ought to try it. If you can cook, you can brew. You can do a 5 gallon batch for as little as $20-$25 and the beer that comes out is going to be as good as $8 - $9 a six-pack commercial beer (so that's $64 - $72 of beer for $20-$25)

(This batch cost about $30 - $31 for the ingredients)

7 posted on 05/20/2015 6:10:07 PM PDT by markomalley (Nothing emboldens the wicked so greatly as the lack of courage on the part of the good -- Leo XIII)
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To: markomalley
Once a week I get beer to marinade food with.

I also get a 6-pack to marinade the cook.

Last week I wound up with an IPA that was just STUPID. I had to give away 5 of them today. By 'give away' I mean that he couldn't take the desk he wanted unless he also took the IPAs.

Maybe in the middle of August it would be good. Right now? Nope.

/johnny

8 posted on 05/20/2015 6:11:32 PM PDT by JRandomFreeper (gone Galt)
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To: markomalley

I hope it tastes better than the Koelsch you get in Koeln. Nasty stuff, in the land of some really good beers.


9 posted on 05/20/2015 6:13:28 PM PDT by PAR35
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To: logitech

Home brew PING!


10 posted on 05/20/2015 6:15:17 PM PDT by WXRGina (The Founding Fathers would be shooting by now.)
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To: markomalley
With the carapils , and this:

Beta Amylase: 145° for 45 minutes

Alpha Amylase: 162° for 30 minutes

That's a sweeter beer than I normally brew (9 ribbons, WA State Fair).

That said, I DO brew a thick beer sometimes. Hella Bock (35 IBU), and a sweet Marzen (only 22 IBU from hops).

Man, I can't even THINK about American Ales anymore. May as well drink turpentine.

11 posted on 05/20/2015 6:21:06 PM PDT by Mariner
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To: stylecouncilor

ping


12 posted on 05/20/2015 6:32:24 PM PDT by windcliff
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To: JRandomFreeper
If you're looking for a really nice IPA for August, this one gets the highest recommendation I can give...


13 posted on 05/20/2015 6:33:44 PM PDT by WhistlingPastTheGraveyard (The greatest trick the Soviets ever pulled was convincing the world they didn't exist.)
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To: markomalley

Very interesting. Thanks for posting. (I just finished a Heady Topper. If there is a better beer on planet earth, I haven’t had tasted it yet.) HOORAY to all craft brewers and individuals brewing their own! Capitalism at its finest ALERT!


14 posted on 05/20/2015 6:34:23 PM PDT by PGalt
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To: WhistlingPastTheGraveyard

You’re right. I had some within the last 6 months. Fresh Squeezed is a fantastic IPA.


15 posted on 05/20/2015 6:36:01 PM PDT by PGalt
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To: WhistlingPastTheGraveyard

IPA is a Gout trigger. Pass.

I have affinity for German beers which tend to be easier on the body.


16 posted on 05/20/2015 6:36:51 PM PDT by AppyPappy (If you are not part of the solution, there is good money to be made prolonging the problem.)
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To: PGalt

Green Flash’s West Coast IPA is a very good runner-up.

Funny... a year ago, I wasn’t an IPA guy at all. Now it’s all I drink.


17 posted on 05/20/2015 6:40:24 PM PDT by WhistlingPastTheGraveyard (The greatest trick the Soviets ever pulled was convincing the world they didn't exist.)
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To: PGalt

“I just finished a Heady Topper. If there is a better beer on planet earth, I haven’t had tasted it yet.” Try this:

http://www.beeradvocate.com/beer/profile/863/7971/

Or this:

http://www.beeradvocate.com/beer/profile/863/21690/


18 posted on 05/20/2015 6:43:56 PM PDT by Labyrinthos
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To: WhistlingPastTheGraveyard
a year ago, I wasn’t an IPA guy at all.

Not that much of an IPA person myself, but I do have an affinity for Sierra Nevada's Torpedo...

19 posted on 05/20/2015 6:44:37 PM PDT by markomalley (Nothing emboldens the wicked so greatly as the lack of courage on the part of the good -- Leo XIII)
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To: markomalley

You should do a video of the process and share a link with us.
I’m not very good reading instructions. I have found it is much easier
following a video tutorial than written instructions.
If you did not want to show your face, you could still show the process.
etc.
Sounds like great beer and a lot of fun too.
As well as cost effective.


20 posted on 05/20/2015 6:45:59 PM PDT by tennmountainman ("Prophet Mountainman" Predicter Of All Things RINO...for a small pittance.)
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