The recipe (5 gallon batch): 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.
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?
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.
Thanks for posting. 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)
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
I hope it tastes better than the Koelsch you get in Koeln. Nasty stuff, in the land of some really good beers.
Home brew PING!
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.
ping
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!
You’re right. I had some within the last 6 months. Fresh Squeezed is a fantastic IPA.
IPA is a Gout trigger. Pass.
I have affinity for German beers which tend to be easier on the body.
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.
“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/
Not that much of an IPA person myself, but I do have an affinity for Sierra Nevada's Torpedo...
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.
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