RecipeDB - Croylsch

[Brewmeister70]

Croyölsch

Ale - Kölsch
All Grain

Brewer's Notes

Single rest infusion mash 3L/Kg of carbon filtered water for 66 degree 90 minute rest. Mashout by direct heat to 76 degrees for 10 minute rest then sparge with 4L/kg 78 degree water. Boil is 70 minutes, hops in with sixty minutes to go, one addition only. Add yeast sediment from 7l starter after chilling force cooled wort over night and racking off the cold break and aerating wort. Ferment at about 16 degrees for two-weeks then rack to secondary and ferment at 15 degrees (9 days) before transfer to kegs and 1 degree lagering for two-weeks. Add Polyclar at racking to secondary to aid yeast flocculation and beer clarity. The water treatment was 58ml of calcium chloride solution to give 50 ppm Calcium added to the mash only and lactic acid added to the sparge water targeting Ph 5.5. The final gravity of this was 1.008.

Malt & Fermentables

%	KG	Fermentable
	9 kg	Weyermann Pilsner
	0.6 kg	Weyermann Vienna

Hops

Time	Grams	Variety	Form	AA
	90 g	Hallertauer Mittelfrueh (Pellet, 4.0AA%, 60mins)
	6 g	Saaz (Czech) (Pellet, 4.0AA%, 60mins)

Yeast

7000 ml

Wyeast Labs 2565 - Kolsch Yeast

Misc

1 tablet

Whirfloc

49L Batch Size

Brew Details

• Original Gravity 1.046 (calc)
• Final Gravity 1.012 (calc)
• Bitterness 20.6 IBU
• Efficiency 74%
• Alcohol 4.41%
• Colour 7 EBC
• Batch Size 49L

Fermentation

• Primary 14 days
• Secondary 9 days
• Conditioning 2 days