Kolsch Notes:
BJCP Category 5B.
IBUs: 18 – 30
SRM: 3.5 – 5
OG: 1.044 – 1.050
FG: 1.007 – 1.011
ABV: 4.4 – 5.2%
Mash:
Water: Calcium=50, high Chloride ratio to Sulfate ratio.
Mash pH~5.4-5, wort pH~5.2.
Single infusion mash at 145°F.
Mash with as high as 4:1 ratio water to grain by weight (1.92 qts/lb).
Sparge at 170 to 175°F.
Stop sparking when less than 2° Plato.
Hops:
7 to 14 grams AA per hectoliter.
Boil length: 75 to 90 mins.
Hop with 2/3 AA at 60 mins (90 min. boil); Perle or Hallertau hops.
Last 1/3 for aroma 10-20 mins. before end of boil; Tettnang or Hersbrucker hops.
Minimize hot break/trub. Upon chilling, minimize cold break/trub in fermenter.
Found this info on the GermanBrewing.net forum: (this was discussing Pils)
6 g/hl of AA at 60 minutes using group A (perle) or half and half hops from group A and either B or C.
3 g/hl of AA at 30 minutes using hops from group B
3 g/hl of AA at 10 minutes using hops from group C
Aerate wort 7 to 10 mg/l oxygen at pitching.
Pitch between 10 and 20 million cells per ml wort.
Ferment at 59°F (15°C).
Raise to 65°F for diacetyl rest.
Drop to 34°F over several days.
At 15% fermentable remaining, start aging/natural carbonation process.
2.2 to 2.4 volumes of carbonation.
See “Kölsch” article by Dave Clark in May/June 2017 issue of Zymurgy.
