This is a Community Recipe created by bythemashtungmail-com
(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included.)
Dingemans Pilsen Malt (9000 grams)
Spalt Select Whole Hops (1 packs)
Hallertauer Mittlefruh Pellets (30 grams)
OMEGA Yeast – OYL-044 – Kolsch II (1 pack included – starter will be needed or additional packs)
Beer Style (main): German Ales
Beer Style (sub): German-Style Koelsch
Batch Size: 42L
Original Gravity: 1.048
Final Gravity: 1.010
ABV %: 4.8
Temperature °C: 65
Length (mins): 60
Out temp °C:
Out time (mins):
Boil time (mins): 60
Additions and timing:
75g Select Spalt (Alpha 3.2%) at 60 minutes
30G Hallertauer Mittlefrueh (Alpha 3.9%) At 60 minutes
25g Select Spalt (Alpha 3.2%) at Flame out
Secondary additions and timing:
No secondary additions needed.
Keep it clean.
Yeast: Omega Kolsch II OLY- 044 (you will require a starter to build up your yeast cell count or buy additional packs of yeast)
Fermentation temperature/steps: Step 1: 17°C for 5-7 days ( or untill 1.010 FG) Step 2: Diacetyl Rest at 18°C for a 1 day Step 3: Lagering (drop fermentation temperature from 18°C to 2°C over 30 days)
Drunk in the Cologne region of Germany for centuries, Kölsch is a light crisp refreshing beer that has all the hallmarks of a lager, but is technically an ale.
We brew a Kölsch in episode 22 of By The Mash Tun.