Hi, I'm looking to make a Kolsch for an upcoming homebrew meeting. It is to be made to BJCP guidelines. Does anyone have any input on my recipe? It is within guidelines except for the color in BeerSmith. Any input would be appreciated.
Ingredients
Amt Name Type # %/IBU
8 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1 84.2 %
1 lbs 8.0 oz Wheat Malt, Ger (2.0 SRM) Grain 2 15.8 %
1.0 pkg Kolsch Yeast (Wyeast Labs #2565) [124.21 ml] Yeast 6 -
1.00 oz Hallertauer Hersbrucker [4.00 %] - Boil 60.0 min Hop 3 13.2 IBUs
1.00 oz Hallertauer [4.80 %] - Boil 15.0 min Hop 5 7.9 IBUs
1.10 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 4 -
0.55 tsp Gelatin (Secondary 5.0 hours) Fining 7 -
Beer Profile
Est Original Gravity: 1.047 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.008 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.0 % Actual Alcohol by Vol: 4.7 %
Bitterness: 21.1 IBUs Calories: 151.6 kcal/12oz
Est Color: 3.1 SRM
Mash Steps
Name Description Step Temperature Step Time
Protein Rest Add 10.95 qt of water at 132.5 F 122.0 F 30 min
Saccharification Add 7.60 qt of water at 194.4 F 148.0 F 30 min
Mash Out Add 9.95 qt of water at 211.3 F 168.0 F 10 min
Sparge Step: Fly sparge with 3.08 gal water at 168.0 F
I plan on fermenting around 60F and then lagering for around a month before bottling.
Ingredients
Amt Name Type # %/IBU
8 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1 84.2 %
1 lbs 8.0 oz Wheat Malt, Ger (2.0 SRM) Grain 2 15.8 %
1.0 pkg Kolsch Yeast (Wyeast Labs #2565) [124.21 ml] Yeast 6 -
1.00 oz Hallertauer Hersbrucker [4.00 %] - Boil 60.0 min Hop 3 13.2 IBUs
1.00 oz Hallertauer [4.80 %] - Boil 15.0 min Hop 5 7.9 IBUs
1.10 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 4 -
0.55 tsp Gelatin (Secondary 5.0 hours) Fining 7 -
Beer Profile
Est Original Gravity: 1.047 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.008 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.0 % Actual Alcohol by Vol: 4.7 %
Bitterness: 21.1 IBUs Calories: 151.6 kcal/12oz
Est Color: 3.1 SRM
Mash Steps
Name Description Step Temperature Step Time
Protein Rest Add 10.95 qt of water at 132.5 F 122.0 F 30 min
Saccharification Add 7.60 qt of water at 194.4 F 148.0 F 30 min
Mash Out Add 9.95 qt of water at 211.3 F 168.0 F 10 min
Sparge Step: Fly sparge with 3.08 gal water at 168.0 F
I plan on fermenting around 60F and then lagering for around a month before bottling.