The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Katspaw

My first attempt at Kolsch. Will be sure to brew it often. It's that good.

Brewer: Brewess Email: -
Beer: Katspaw Style: Kolsch
Type: All grain Size: 6 gallons
Color:
3 HCU (~3 SRM)
Bitterness: 27 IBU
OG: 1.047 FG: 1.008
Alcohol: 5.0% v/v (3.9% w/w)
Grain: 8 lb. 8 oz. pilsner
1 lb. wheat malt
Mash: 78% efficiency
Mashed in at 148°. Did simple decoction mash. After 20 min, pulled 1/3 of grain and heated to 160°. Boiled for 30 min. Added back to mash and held for one hour at 155°.
Boil: 75 minutes SG 1.035 8 gallons
Couldn't find Spalt, so I used .5 oz Hallertau and .5 oz Tettenang at beginning of boil. Added .5 oz Hallertau at end for aroma.
Hops: 1 oz. Spalt (7% AA, 60 min.)
Yeast: Wyeast 2565
Log: Pitched yest at 74° on May 15. Fermented at 60°. Racked to secondary on 5/22. Bottled on 6/4. Lagered at 45° for three weeks.
Carbonation: 5/6 cup of corn sugar.
Tasting: Excellant Kolsch. Best I have ever drunk. Very popular with everyone.

Only fault is a little cloudiness. Will use a fining agent next time. Will try to get Spalt next time. This beer benefits from cold storage. It continued to improve for a month or so under refrigeration.

Recipe posted 08/25/98.