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KAIZER'S KOLSCH

I am fond of Kolsch and have made multiple versions of this type. This is the best.

Brewer: Caesar Jordaan Email: jordaan@telus.net
Beer: KAIZER'S KOLSCH Style: Kölsch
Type: Partial mash Size: 23 liters
Color:
7 HCU (~6 SRM)
Bitterness: 18 IBU
OG: 1.052 FG: 1.008
Alcohol: 5.7% v/v (4.5% w/w)
Grain: 500g American Vienna
500g Belgian Dextrine malt (Cara-Pils)DeW.C.
Mash: 80% efficiency
I use a single step 60 minute infusion mash at 150 degrees F for the 1 Kg ( 2.2 lbs) of malted grains.
Boil: 60 minutes SG 1.052 23 liters
2kg Light malt extract
450g Light dry malt extract
500g Maltose
The use of Belgian Dextrine caramel pilsner malt ( De Wolf-Cosyns ) is my secret ingredient. It is entirely different than North-American cara-pils so dont substitute ( I tried this and it was not even similar). I also always use Polyclar with this yeast to get a brilliantly clear brew.
Hops: 28g Liberty (2.7% AA, 60 min.)
28g Tettnanger (5% AA, 30 min.)
Yeast: I use Wyeast 2565 kolsch for this recipe. I make a 2L ( half gallon ) starter and pitch it at high kraeusen. I ferment it in my cellar at 60 - 62 degrees F.
Carbonation: I carbonate using 1 cup of light dry malt extract or 1 cup of dextrose.
Tasting: If you havent tried Kolsch you are missing something special. Its crisp,delicate,light but satisfying the best of lagers characteristics but it's top fermented. Give this recipe a try , you will be glad that you did

Recipe posted 10/02/00.