AnthonyMac
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- Joined
- 16/9/04
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Hi folks,
Long time, no post.
I'm having a crack this weekend (maybe) at my first Koelsh. I've researched varous websites (and used beersmith suggestions) to come up with the following recipe. Simple - and I also have all of the ingredients in stock:
4.35kg German Pilsner
0.25kg Wheat Malt
0.25kg Munich
I;m looking at hopping with Northern Brewer, 22gm at 60mins and 7 gm at 30mins, and using 2565 Koelsch yeast.
My query lies in mash temp, and whether or not it is deemed necessary to step the temperature over a period of time. By this I mean that I have come across suggestions to mash in at about 50deg, step up to 60deg and hold for 1/2 hour, again to 70 and hold for 15mins, then mash out at 80deg. Now to me, being the simple type of brewer, this seems a it too complex. Another suggestion was to decoct 40% of the mash after 60 minutes, boil for 10mins and return to the tun.
Does anyone have an opinion on the best and hopefully simplest method? Being my first, I want to keep it reasonably simple, and will increase complexity with my own confidence.
I look forward to you responses. I'm also open to comments re recipe (ie. first wort hopping with tettnang for a bit of spice perhaps??).
AnthonyMac
Long time, no post.
I'm having a crack this weekend (maybe) at my first Koelsh. I've researched varous websites (and used beersmith suggestions) to come up with the following recipe. Simple - and I also have all of the ingredients in stock:
4.35kg German Pilsner
0.25kg Wheat Malt
0.25kg Munich
I;m looking at hopping with Northern Brewer, 22gm at 60mins and 7 gm at 30mins, and using 2565 Koelsch yeast.
My query lies in mash temp, and whether or not it is deemed necessary to step the temperature over a period of time. By this I mean that I have come across suggestions to mash in at about 50deg, step up to 60deg and hold for 1/2 hour, again to 70 and hold for 15mins, then mash out at 80deg. Now to me, being the simple type of brewer, this seems a it too complex. Another suggestion was to decoct 40% of the mash after 60 minutes, boil for 10mins and return to the tun.
Does anyone have an opinion on the best and hopefully simplest method? Being my first, I want to keep it reasonably simple, and will increase complexity with my own confidence.
I look forward to you responses. I'm also open to comments re recipe (ie. first wort hopping with tettnang for a bit of spice perhaps??).
AnthonyMac