Blue Sky Kölsch

Style:
German-Style Kölsch/Köln-Style Kölsch
Stage:
Brewed
Brewed:
2014-07-22
Packaged:
2014-08-07
Finished:
2014-09-01
Volume:
5.5 gallons
OG:
1.053
FG:
1.010
ABV:
5.6
IBU:
25.6
SRM:
3.7

This is my popular Kölsch recipe. Malty, with a little hop aroma and flavor. Munich malt adds a pleasant malty flavor, while red wheat contributes head retention and a slight tartness. A refreshing summertime ale.

Ingredients

AmountNameType%/IBUNotes
9.0 lbsAmerican 2-rowGrain90.0%
0.5 lbsAmerican Munich 10LGrain5.0%
0.5 lbsRed Wheat MaltGrain5.0%
0.33 ozNorthern Brewer (8.3% AA) Boil 60 minHop8.5 IBU
1.0 ozSpalt (3.7% AA) Boil 60 minHop11.4 IBU
1.0 ozSpalt (3.7% AA) Boil 15 minHop5.7 IBU

Yeast

Wyeast 2565, first generation harvest from yeast cake. 350ml stirplate starter from Ball jar slant, pitched into a 1500ml stirplate starter at high krausen. Very aggressive-looking starter, 1850ml total volume. Cold-crashed and decanted to thick slurry.

Water

8.2 gallons, RO, 0ppm. 5.4g CaCl added to create a malty water profile.

Mash

60 min mash at 151F. Heat 3.5 gallons of strike water to 166F, transfer to mash tun. Allow 10 min to stabilize temperature, add malt, stir until reading 151F. Double batch sparge with 2.35 gallons each time, at 170F.

Boil

60 min boil, vigorous. Hop additions at 60 min and 15 min. Irish moss at 15 min, wort chiller at 10 min. Chill to 60F and transfer to fermenter.

Fermentation

Oxygenate 30 seconds with O2 and 2 micron air stone, and pitch thick yeast slurry. Ferment at 62F until krausen falls, ramp up to 70F over two days and hold until krausen dissipates. Keg and lager for 2 weeks.

Readings

Pre-boil gravity1.047
Pre-boil volume7.75 gallons
Post-boil gravity1.053
Post-boil volume5.5 gallons
Final Gravity1.010

Notes

  • Fine tuning the mash tun preheat: reached 151F after just a little stirring, mash tun was reading 159-160F. In future, pre-heat strike water to 168F or so for smaller batches.
  • Tap water at this time of year is 86F-90F. There's no such thing as too much ice for recirculation. I unfortunately had to use half my ice just to get the earlier saison down below 90F for pitching, so now pitching on the Kolsch may be delayed until the fridge can chill it to pitching temperature. The 50' immersion chiller can still get the wort below 140F in very short order, so wort quality should be unaffected.