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Curly Kölsch

Very simple recipe for difficult style to get right - this is my first attempt.

This experimental mashing method of infusing with extra grain instead of water is designed to replenish
the mash's quick-to-deplete beta-amylase activity in order to get an authentically dry kölsch-style ale.

Brewer: Stuart Grant Email: grants@netspace.net.au
Beer: Curly Kölsch Style: Kölsch-style ale
Type: All grain Size: 19 liters
Color:
2 HCU (~3 SRM)
Bitterness: 23 IBU
OG: 1.045 FG: 1.008
Alcohol: 4.8% v/v (3.8% w/w)
Water: I added only enough CaCl2 for 40-50ppm Ca++ (with soft water).
Grain: 2.7kg Weyermann Pilsner
300g Weyermann Wheat malt (light)
Mash: 91% efficiency
Single Infusion mash (of sorts):
-- mash in 90% of grist for 20min rest at 65ºC.
-- add the other 10% grist and enough boiling water to hit 64ºC.
-- Rest for further 20min, then sparge immediately.
Boil: 80 minutes SG 1.038 23 liters
1/2 tsp Irish moss for last 15min.
Hops: 25g Hallertauer Mittelfruh (4.7% AA, 50 min.)
25g Hallertauer Mittelfruh (4.7% AA, 5 min.)
Yeast: 2.0L starter of Fermentis (DCL) Wheat/Ale Yeast (K-97).
Log: -- Fermented out at 18ºC over 6 days, then conditioned in primary for further 7 days.
-- No secondary; bottled from primary, then allowed to carbonate before being
bottle-lagered for about 4 weeks.
Carbonation: 2.5 vol CO2 using reserved wort.

Recipe posted 07/08/05.