Homecold fermented Kolsch
cold fermented Kolsch
ski & Brew Mon Sep 03, 2012 9:24 pm
1 pound of Munich and 1 cup crystal 15L. Steep in water as the water heats up over 45 - 60 minutes.
6 pounds liquid pilsner malt extract
2 oz. Mt. Hood A= 6.0
Boil for 40 minutes, then add 1 tea Irish moss and 1 oz Saaz hop leaf for another 20 minutes.
Heat off, remove hops and add 1 oz Saaz for aroma. Cool batch with heat exchanger.
OG = 1.050 at 62F. Pitch Wyeast 2565 (Kolsch) which I punched open the day before. Put vodka in the bubbler. Ferment at 53-58F for 9 days then add some FermAid solution and transfer to glass. Nice hop aroma after 9 days. Allow to ferment another 4 weeks. TG = 1.016. Hop aroma has decreased. Transfer back to plastic for bottling and add 3/4 cup of dextrose. Age for 4 weeks. By the time I tasted this after 9+ weeks, all hop aroma was gone. This beer was tasted at the club meeting in June.
6 pounds liquid pilsner malt extract
2 oz. Mt. Hood A= 6.0
Boil for 40 minutes, then add 1 tea Irish moss and 1 oz Saaz hop leaf for another 20 minutes.
Heat off, remove hops and add 1 oz Saaz for aroma. Cool batch with heat exchanger.
OG = 1.050 at 62F. Pitch Wyeast 2565 (Kolsch) which I punched open the day before. Put vodka in the bubbler. Ferment at 53-58F for 9 days then add some FermAid solution and transfer to glass. Nice hop aroma after 9 days. Allow to ferment another 4 weeks. TG = 1.016. Hop aroma has decreased. Transfer back to plastic for bottling and add 3/4 cup of dextrose. Age for 4 weeks. By the time I tasted this after 9+ weeks, all hop aroma was gone. This beer was tasted at the club meeting in June.
ski & Brew- Posts : 16
Join date : 2012-04-29
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