This is a Community Recipe created by bythemashtungmail-com
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Dingemans Pilsen Malt (9000 grams)
Spalt Select Whole Hops (1 packs)
Hallertauer Mittlefruh Pellets (30 grams)
OMEGA Yeast – OYL-044 – Kolsch II (1 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
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.