Bruce’s Take on Kevin’s Kölsch
Specifics
General Information
Method: Partial Mash

I liked the way Kevin Meves's recipe looked so I'm going to give it a try on a slightly bigger scale.

OG is a bit higher than what style calls for but we'll see how it goes.

Serving the first 5 gallons at the Barons Summer Day Camp.  Second 5 is still waiting for a home.

Well the full 5 gallons went so they must have liked it at the Barons Summer Day Camp.  We even took the keg apart to explain on how to replace all the seals.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Extract
5.25 pounds DME - Light 34.4% of grist
5.25 pounds Total Extract Weight 34.4% of grist
Reference
Malts and Grains
Non-Fermentables
2 tsp Irish Moss @ 15 minutes  
Reference
Hops
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: Kolsch Yeast
Manufacturer: Wyeast
Product ID: 2565
Type: Ale
Flocculation: Low
Attenuation: 75%
Temperature Range: 56–64°F
Amount: 3500 ml
Equipment Profile

Brew Pot (19 Gal) and Igloo/Gott Cooler (10 Gal)

Batch Size: 10 gallons Boil Volume: 19 gallons
Evaporation Rate: 9% per hour Mash Tun Dead Space: .8 gallons
Efficiency: 75% Mash Tun Weight: 9 pounds
Hop Utilization: 100% Mash Tun Volume: 10 gallons
Loss: 1 gallons Mash Tun Specific Heat: 0.300 Cal/gram per °C
Notes:

19 gallon setup for all grain brewing.  Uses a 10 gallon water cooler as mash tun for single infusion mashes and a 19 gallon brew pot for full size boil of the 12+ gallons of wort.

Water Profile

Ice Mountain Natural Spring Water

Calicum: 28 ppm
Bicarbonate: 87.5 ppm
Sulfate: 6.5 ppm
Chloride: 2 ppm
Sodium: 2.8 ppm
Magnesium: 10 ppm
PH: 6.6%
Fermentation
Primary: 14 days @ 70° F
Secondary: 12 days @ 60° F
Tasting Reviews
print logprint default Output to Beer XML
Bottle Label
Awards & Competitions
Entry Name: Bruce's Take on Kevin's Kölsch
Competition: Wisconsin State Fair Homebrew Competition
Date: May 16, 2009
Style: Kolsch
Place: 1st (Gold)
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