Kick ’em in the Kolsch

A nice clean unobtrusive summer tipple, goes well with BBQs and mates. A super session beer, me and 3 old uni mates drank 25 bottles in one particularly raging session with 30 chicken wings and a full slab of beef ribs. Cant say I’ve tried it without food, but with food its spectacular. Temperature control is very important with this beer, according to a friend who brewed it, it loses its cleanliness if fermented above 14 degrees, but hey, maybe y’all like a little funk…

Title: ChemKolsch
Author: ElChem

Brew Method: All Grain
Style Name: Kölsch
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Boil Size: 28.5 liters
Boil Gravity: 1.037
Efficiency: 70% (brew house)

Original Gravity: 1.046
Final Gravity: 1.010
ABV (standard): 4.67%
IBU (tinseth): 21.28
SRM (morey): 4.37

4 kg – United Kingdom – Pilsen (80%)
1 kg – United Kingdom – Munich (20%)

40 g – Saaz, Type: Pellet, AA: 3.5, Use: Boil for 60 min, IBU: 17.34
25 g – Saaz, Type: Pellet, AA: 3.5, Use: Aroma for 10 min, IBU: 3.93

1) Sparge, Temp: 65 C, Time: 90 min, Amount: 17.5 L
Starting Mash Thickness: 3.5 L/kg

Wyeast – Kölsch 2565
Starter: No
Form: Liquid
Attenuation (avg): 75%
Flocculation: Low
Optimum Temp: 13.33 – 21.11 C
Fermentation Temp: 14 C

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