Kolsch Notes:<\/p>\n
BJCP Category 5B.
\nIBUs: 18 – 30
\nSRM: 3.5 – 5
\nOG: 1.044 – 1.050
\nFG: 1.007 – 1.011
\nABV: 4.4 – 5.2%<\/p>\n
Mash:
\nWater: Calcium=50, high Chloride ratio to Sulfate ratio.
\nMash pH~5.4-5, wort pH~5.2.
\nSingle infusion mash at 145\u00b0F.
\nMash with as high as 4:1 ratio water to grain by weight (1.92 qts\/lb).
\nSparge at 170 to 175\u00b0F.
\nStop sparking when less than 2\u00b0 Plato.<\/p>\n
Hops:
\n7 to 14 grams AA per hectoliter.<\/p>\n
Boil length: 75 to 90 mins.
\nHop with 2\/3 AA at 60 mins (90 min. boil); Perle or Hallertau hops.
\nLast 1\/3 for aroma 10-20 mins. before end of boil; Tettnang or Hersbrucker hops.<\/p>\n
Minimize hot break\/trub. Upon chilling, minimize cold break\/trub in fermenter.<\/p>\n
Found this info on the GermanBrewing.net forum<\/a>: (this was discussing Pils) Aerate wort 7 to 10 mg\/l oxygen at pitching. See “K\u00f6lsch” article by Dave Clark in May\/June 2017 issue of Zymurgy.<\/p>\n","protected":false},"excerpt":{"rendered":" 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 … Continue reading
\n6 g\/hl of AA at 60 minutes using group A (perle) or half and half hops from group A and either B or C.
\n3 g\/hl of AA at 30 minutes using hops from group B
\n3 g\/hl of AA at 10 minutes using hops from group C
\n<\/em><\/p>\n
\nPitch between 10 and 20 million cells per ml wort.
\nFerment at 59\u00b0F (15\u00b0C).
\nRaise to 65\u00b0F for diacetyl rest.
\nDrop to 34\u00b0F over several days.
\nAt 15% fermentable remaining, start aging\/natural carbonation process.
\n2.2 to 2.4 volumes of carbonation.<\/p>\n