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| Kölsch Köln (Cologne) - German style |
Style of this beer is much more hoppy and less bitter that German pale lagers. Not to be confused with Altbier which is fermented at a higher temperature than Kölsch and uses darker malts, more bittering hops, harder water which creates a nuttier, drier taste.
I was going after two new processes with this beer. 1) New lager Yeast at a higher temperature and 2) Lots of flavour malts in a lager. I've made outstanding lagers before with just base and carapils.
The results are amazing. This lager is my most flavourful and drinkable. Honey comes through along with lots of mouth feel. Very drinkable and full of body.
This fermented for 3 weeks then lagered for 3 week more in secondary (keg). It would have been better if it lagered for 5 weeks as the last few liters were the best.
Amt (lbs) Malt
- 10 German Pils (base)
- 6 Schill Kölsch Malt (base)
- 1 Carapils
- 1/2 German Munich
- 1/2 Caravienne
- 1/2 Honey Malt
- Added water to mash to get the following mash temperatures and duration.
- 60 min 148F
- 30 min 156F
- 10 min 168F
Sparged at 170 F out to make 7 gallons
Yeast - WLP029 Kolsch yeast (65 - 69F)
Hops added
- 1 oz 60 mins Hallertauer
- 2 oz 15 mins Saaz
OG 1.062?
FG 1.012
ABV 6.56%
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