2015 Big Brew Recipe #3: Killer Kölsch

| Light Hybrid Beer

INGREDIENTS

For 5 gallons (18.93 L)

• 8.5 lbs (3.9 kg) Pilsner malt
• 3.1 oz (88 g) Vienna malt
• 3.1 oz (88 g) Caravienne® malt
• 0.3 oz (9 g) Liberty whole hops, 4.5% a.a. (first wort hop)
• 1.0 oz (28 g) German Hallertauer whole hops, 4.3% a.a. (30 min)
• 0.3 oz (9 g) Crystal whole hops, 3.5% a.a. (5 min)
• White Labs WLP029 German Ale/Kölsch or Wyeast 2565 German Kölsch
• Reverse osmosis water treated with 1/4 tsp 10% phosphoric acid per 5 gallons
• 1 tsp CaCl2 in the mash

SPECIFICATIONS

• Original Gravity: 1.046
• Final Gravity: 1.011
• ABV: 4.6%
• IBU: 16
• SRM: 3

DIRECTIONS

Mash rest steps:

• 131°F (55°C) 10 minutes.
• 145°F (63°C) 45 minutes.
• 158°F (70°C) 20 minutes.
• 168°F (76°C) 10 minutes mashout.

Mash out at 168°F (76°C), with pre-boil wort volume of 6.5 gallons (25 L). Bring to a rolling boil for 90 minutes, add hops at specified intervals from end of boil. Chill wort to 58°F (14°C) and pitch yeast.

Allow temp to rise to 68°F (20°C) after 4days. Lager for 2 months at 40°F (4°C).

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Extract Option

Ingredients for 5 Gallons (18.93 L):

• 6.5 lbs (3.0 kg) Liquid pilsen malt extract
• 2.3 oz (65 g) Vienna malt
• 2.3 oz (65 g) Caravienne® malt
• 0.3 oz (9 g) Liberty whole hops, 4.5% a.a. (first wort hop)
• 0.8 oz (23 g) German Hallertauer whole hops, 4.3% a.a. (30 min)
• 0.3 oz (9 g) Crystal whole hops, 3.5% a.a. (5 min)
• White Labs WLP029 German Ale/Kölsch or Wyeast 2565 German Kölsch
• Reverse osmosis water treated with 1/4 tsp 10% phosphoric acid per 5 gallons

Directions:

Put 2 gallons (7.6 L) of water in the boil pot and heat to 160°F (71°C). While the water is heating, put the specialty grains (Caravienne malt and Vienna malt) into a grain bag and tie off the ends so the grains can't escape. Once the water has reached 150-170°F (65.6-76.7°C), immerse the grain bag in the water for 30 minutes. For more information on steeping speciality grains, visit the Intermediate section of Let's Brew on the AHA website.

After 30 minutes, remove the grain bag and let it drip until it stops. Add malt extract to teh water and stir until totally dissolved. Bring to a rolling boil for 90 mintues, add hops at specified intervals from end of boil. Strain wort into sanitized fermentation vessel with 2-3 gallons (7.6-11.4 L) of pre-boiled and chilled water for a total volume of 5 gallons (18.93 L). Pitch yeast when wort temperature reaches 58°F (14°C), allowing to rise to 68°F (20°C) after 43 days to finish. Lager 2 months at 40°F (4°C).

https://www.homebrewersassociation.org/homebrew-recipe/2015-big-brew-recipe-3-killer-kolsch/