KolschOne of the things that has kept me from posting more recipes on this blog was the level of detail that I was providing. I attempted to capture ALL of the little details beginning on brew day following through to pouring out of the kegerator. While that was all well and good it dawned on me that posting my recipes in that manner may be making it harder for anyone to actually use them! So this is going to be my first recipe post that is simple and straightforward so that you can grab it and brew! I decided to scale them down to 5 gallon batches so that it would serve the largest amount of homebrewers.Adding the Hops

All recipes will be designed so that you end up with 5.5 gallons in the fermenter, 6 at the end of the boil, and 7 or 7.5 at the start of the boil depending on wether it calls for a 60 or 90 min boil. I will also include the grain percentages for easy scaling and a water profile that I like to use. For hops I will specify the IBU obtained from each addition so that you can adjust based on your alpha percentage. For hopping you will notice that my late additions always pick up a small amount of bitterness. This is because I go through a 15 min hot whirlpool before racking into the fermenter. My hope is that this will provide a great starting point that can be easily modified to work with your brewing system and style.

Weyerman Pils

Todays recipe is for another classic German style that I love brewing and have had a lot of success with. Some notable awards this recipe has won include a best of show at the Kinckerbocker Battle of the Brews and a 1st place in the 2014 NHC 1st round NY region. The key to brewing Kölsch (as with many beers) is the yeast selection and fermentation. White Labs 029 German Ale/Kölsch yeast is the one I have used with this recipe but I would also recommend trying East Coast Yeast ECY21. Kölsch yeast likes to be fermented in the low 60’s. You will likely notice a lot of sulphur during fermentation but don’t panic this is normal. This yeast strain is also slow to flocculate out so a month or so at lager temps really helps clean this beer up. I think this cold condition period is key to the style. I like to use some late addition hops for just a hint of that noble hop character. Water chemistry is also very important for this style. You want to hit a mash ph at the lower end of the recommended range. I shoot for 5.3 at room temperature. Since you want this beer to have a crisp and dry finish, a sulfate to chloride ratio of 1.2 is a good place to start. I usually shoot for about 75ppm of sulfate. Calcium above 50 will help with clarity during the cold conditioning period.

Here is the recipe:

German Kölsch

6C – German Kölsch
Recipe for 6 gallons of post boil

Malts

9 lb/85.7% German Pilsner
12 oz/7.1% German Wheat
12 oz/7.1% Carafoam

Hops

18 IBU/1 oz 4.5% German Spalt Select 60 Min
2 IBU/1oz 4.5% German Spalt Select 0 Min

Yeast

WLP 029 – German Ale

Water

CA 70
MG <10
NA <20
SO4 75
CL 60
HCO3 0
SO4/CL 1.2

Mash

Mash at 149* for 1 hr with a pH of 5.3. Mash out at 168 if your system allows. Sparge with 168* water acidified to your mash pH.

Boil

Use a 90 minute boil to remove any DMS from the German pilsner malt. Add the bittering hops at 60 min. At 10 min left add your kettle fining (I use SuperMoss HB) and your yeast nutrient (I use White Labs WLN-1000). At flame out add your finishing hops and whirlpool to create a trub cone. If not whirl poling you may want to move your late hops to a 10 min addition. Instead of using a traditional German hop at the end of the boil you may try a fruity new world variety such as Motueka. Those work well with the subtly fruity esters from fermentation.

Fermentation

Rack to fermenter at 62* and ensure the wort is well oxygenated. Pitch at 62* and hold below 64* until fermentation is complete. Cold crash slowly to 40* and lager for one month.

Measurements and Calculations

Wort Volume Before Boil: 7.5 US gals
Wort Volume After Boil: 6 US gals
Volume Transferred: 5.5 US gals
Volume Of Finished Beer: 5 US gals
Pre-Boil Gravity: 1.039 SG
OG: 1.049 SG
FG: 1.012 SG
ABV: 4.9 %
IBU (Rager): 20 IBU
Color (Morey): 3 SRM
Mash Efficiency: 75 %
Fermentation Temp: 64 ˚F

Trub Pile post whirlpool Coming to a Boil

Leave a Reply

Your email address will not be published. Required fields are marked *