Kolsch Style
The Kolsch style beer origionates in Cologne, Germany. This beer is another refreshing summer beer.
Makes 25L
Brew House efficiency 72%
ABV: 5.1% | 24 IBU
Ingredients
Malt:
– 4.5kg Weyermann Pale
– 0.35kg Weyermann Vienna
Hops / Boil additions:
– 30g Mittlefrueh (4%) at 60mins
– 5g Magnum (12.7%) at 60mins
– 30g Mittlefrueh (4%( at 15mins
Yeast:
– Lallemand Koln Yeast (20g)
Carbonate to 2.4 volumes of CO2P
Method
Mash Profile: Mash for 60mins at 64C for a single mash infusion
Steped Mash profile
50C for 20mins (mash in)
64C for 45mins
76C for 10mins (mash out)
Boil: Boil for 90mins
Fermentation: Pitch at 18C and hold for 48hours, then lower the temperature to 16C and hold for 4 days. Allow to free rise to 19C and hold for 3 days. Cold crash to 2C and hold for 7 days before packaging