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recipes:koeldknaepp_koloni_kolsch

Köldknäpp Koloni Kölsch

Style: Kölsch

Bentleybrau Brewery's Köldknäpp Koloni Kölsch

A standard Kölsch.

Partial Mash BIAB

Brewed: 2015-10-18
Target OG: 1.048
Strike hit: 65C
OG: 1.050
FG: 1.008
ABV: 5.5%

BrewTarget Recipe:

Köldknäpp Koloni Kölsch - Kölsch
================================================================================
Batch Size: 24,948 L
Boil Size: 11,698 L
Boil Time: 60,000 min
Efficiency: 80%
OG: 1,048
FG: 1,010
ABV: 5,0%
Bitterness: 25,8 IBUs (Tinseth)
Color: 4 SRM (Morey)

Fermentables
================================================================================
                            Name        Type    Amount Mashed Late Yield Color
        Weyermann - Pilsner Malt       Grain  2,500 kg    Yes   No   81%   2 L
     Weyermann - Pale Wheat Malt       Grain 500,000 g    Yes   No   85%   2 L
         Weyermann - Vienna Malt       Grain 300,000 g    Yes   No   81%   4 L
 Dry Extract (DME) - Extra Light Dry Extract  1,000 kg     No  Yes   95%   3 L
              Cara-Pils/Dextrine       Grain 200,000 g    Yes   No   72%   2 L
Total grain: 4,500 kg

Hops
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      Name Alpha   Amount  Use       Time   Form  IBU
 Hallertau  4,5% 30,000 g Boil 60,000 min Pellet 12,7
 Hallertau  4,5% 30,000 g Boil 30,000 min Pellet  9,8
 Hallertau  4,5% 40,000 g Boil  5,000 min Pellet  3,4

Yeast
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            Name Type   Form     Amount   Stage
 Wyeast - Kolsch  Ale Liquid 125,000 mL Primary

Mash
================================================================================
 Name     Type  Amount     Temp   Target       Time
 BIAB Infusion 9,366 L 73,722 C 65,000 C 60,000 min

Instructions
================================================================================
0) Add 2,500 kg Weyermann - Pilsner Malt, 500,000 g Weyermann - Pale Wheat Malt, 300,000 g Weyermann - Vienna Malt, 200,000 g Cara-Pils/Dextrine to the mash tun.

1) Bring 9,366 L water to 73,722 C for upcoming infusions.

2) Add 9,366 L water at 73,722 C to mash to bring it to 65,000 C. Hold for 60,000 min.

3) You should now have 5,568 L wort. Add 5,500 L water to the kettle, bringing pre-boil volume to 11,068 L.

4) Bring the wort to a boil and hold for 60,000 min.

5) Put 30,000 g Hallertau into boil for 60,000 min.

6) Raise water to boil and then remove from heat. Stir in  1,000 kg Dry Extract (DME) - Extra Light, .

7) Put 30,000 g Hallertau into boil for 30,000 min.

8) Put 40,000 g Hallertau into boil for 5,000 min.

9) Stop boiling the wort.

10) Add 1,000 kg Dry Extract (DME) - Extra Light, to the boil at knockout.

11) You should have 9,068 L wort post-boil.
You anticipate losing 0,000 mL to trub and chiller loss.
Add 15,250 L top up water into primary.
The final volume in the primary is 24,318 L.

12) Cool wort and pitch Wyeast - Kolsch Ale yeast, to the primary.

13) Let ferment until FG is 1,010.

14) Transfer beer to secondary.

Brewday Notes:

Pitched onto yeast cake from Vetemjölk (after 5 months in primary).
Strike hit perfect, 65C.
7.5L extracted in mash out.
Teabag sparged in 4.5L, got a lot more sugar, brought up to 11L.
OG: 1.050
Bubbling in the morning (8 hours later).

Bottled over a fucking year later: 2016-11-13!
Small pellicle on top looks like it might be lactobacillus, but what do I know?
FG just a touch under expected: 1.008 (5.5% ABV)
Primed with 150g table sugar, aiming for a high 2.6-2.7 volumes CO2
No idea if the yeast is still alive, and don't have any to re-pitch.

Tasting Notes:

recipes/koeldknaepp_koloni_kolsch.txt · Last modified: 2017/09/11 12:10 (external edit)