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Nuptials Kolsch

From the BrewBlog of BorealBrewers – Grand Rapdis, Minnesota USA
Printed January 17, 2018

Specifics
Style: Kolsch
Brewer: Chad Haatvedt
Brew Date: April 28, 2013
Tap Date: June 22, 2013
Yield: 8 gallons
Calories: 196 (12 ounces)
Conditioning: Keg
ABV: 6.7%
ABW: 5.2%
Batch No: 2013-04-28
OG: 1.060
OG (Plato): 14.74° P
FG: 1.010
FG (Plato): 2.56° P
Target FG: 1.010
Real Extract: 4.76° P
App. Atten.: 82.6%
Real Atten.: 67.7%
Status: On Tap
BJCP Style Info: Kolsch
O.G.: 1.044 - 1.050
F.G.: 1.007 - 1.011
ABV: 4.4 - 5.2%
Bitterness: 20 - 30 IBUs
Color: 3.5 - 5 SRM
Info: A clean, crisp, delicately balanced beer usually with very subtle fruit flavors and aromas. Subdued maltiness throughout leads to a pleasantly refreshing tang in the finish. To the untrained taster easily mistaken for a light lager, a somewhat subtle pilsner, or perhaps a blonde ale.

Commercial Examples: Available in Cologne only: PJ Früh, Hellers, Malzmühle, Paeffgen, Sion, Peters, Dom; import versions available in parts of North America: Reissdorf, Gaffel; Non-German versions: Eisenbahn Dourada, Goose Island Summertime, Alaska Summer Ale, Harpoon Summer Beer, New Holland Lucid, Saint Arnold Fancy Lawnmower, Capitol City Capitol Kölsch, Shiner Kölsch.

General Information
Method: All Grain
Malts and Grains
20.00 pounds Belgian Plisen Malt 95.2% of grist
1.00 pounds Belgian Caravienne Malt 4.8% of grist
21.00 pounds Total Grain Weight 100% of grist
Non-Fermentables
2 tabs Whirlfloc @ 0 minutes  
Hops
2.00 ounces Tradition 6% Pellets @ 60 minutes
Type: Bittering
Use: Boil
12 AAUs
2.00 ounces Hersbrucker 3% Pellets @ 30 minutes
Type: Bittering
Use: Boil
6 AAUs
4.00 ounces Total Hop Weight 18 AAUs
Boil
Total Boil Time: 65 minutes
Mash Profile

Cereal Mash and Single Infusion Mash

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
Notes:

Boil cereal adjuncts to add to infusion mash.

Steps

# Name Type Time Temp. Description
1 Protein Rest Infusion 30 min. 104°F

Add 30% of mash water at 111° F / 44° C

2 Protein Rest Infusion 45 min. 122°F

Add 10% of mash water at 181° F / 83° C

3 Saccharification Infusion 60 min. 150°F

Add 25% of mash water at 200° F / 93° C

4 Mash Out Infusion 10 min. 168°F

Add 35% of mash water at 208° F / 98° C

Procedure

Maashed in my 10 gallon cooler.

21 lbs grain, 6.5 gallons water @ 153F for 70 minutes.  Sparged with 10 gallons of water at about 170F.  Took about 40 minutes to fly sparge.


Pre-boil gravity = 1.050

Brewhouse efficiency calculated at 80%. 

Use hop bags for hops additions.

Vigorous boil for 70 minutes.

I forgot to add yeast nutrient, and did not add whirl flock until flame out.  Seemed to work anyway.

Used plate chiller to cool wort to 68F, and ran it into a pair of carboys to let the cold break settle out.  I will transfer to fermentor after 6 hours of settling.

Nuptials Kolsch
Date Brewed:  
Brewer/Assistant:  
Brew Day Data
  Target Actual
Strike Water Amount: 7  
Strike Water Temperature:    
Mash Temperature:    
Mash Time:    
Sparge Water Amount: 8.4  
Sparge Water Temperature:    
Pre-Boil Gravity:    
Pre-Boil Amount: 10  
Post-Boil Amount: 8  
Boil Time: 65  
Original Gravity: 1.060 / 14.7° P  
     
     
     
     
Brew Day Notes
 

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