The Kölsch style, hailing exclusively from Cologne, Germany, is a crisp, clean, and subtly fruity ale that undergoes a cold conditioning period, giving it the refreshing characteristics of a lager. Traditionally brewed with a significant portion of Pilsner malt, sometimes complemented by a touch of wheat or Vienna-style malt (like our Rocky Mountain Malt) for body and nuanced bready notes, it's fermented with a specific Kölsch yeast strain. Best enjoyed in its signature slender, cylindrical Stange glass, Kölsch is a testament to German brewing precision and historical regionality, offering a delicate balance of malt sweetness and a clean finish. Want to try a great Kölsch: Wild Winds Brewing and Village collabed in support of Pink Boots Society and released a delicious Kolsch.
Vital Statistics:
ABV: 4.6% SRM: 3.8 IBU: 22 OG: 1.046 FG: 1.012
Ingredients:
|
Malt |
19L Batch |
10hL Batch |
|
Brewhouse Efficiency: 72% |
Brewhouse Efficiency: 85% |
|
|
Volume of Mash Water: 11L |
Volume of Mash Water: 467L |
|
|
Volume of Sparge Water 20L |
Volume of Sparge Water 760L |
|
|
Amount in KG |
Amount in KG |
|
|
Pilsner – Red Shed (54%) |
3.25 |
96 |
|
Rocky Mountain - Red Shed (30%) |
1.25 |
54 |
|
Wheat Malt - Red Shed (16%) |
0.45 |
29 |
|
Hops |
Addition Time |
IBU |
19L Batch |
10hL Batch |
|
Amount in KG |
Amount in KG |
|||
|
Magnum AA 14% |
60 Minutes |
19.5 |
0.011 |
0.524 |
|
Tettnang AA 4.5% |
10 Minutes |
2.5 |
0.011 |
0.524 |
Yeast: Escarpment Labs Kolsch Ale
Strike Water Temperature: 74°C
Water Profile: Cologne, Germany
Mash Rest Temperature: 67°C
Mash pH: 5.4-5.5
Brewing Process:
Mash:
● Heat strike water to 74c
● Add all malt and brewing salts to strike water
● Adjust mash ph with appropriate acid to reach desired brewing target
● Mash rest temp 67c for 1 hour. Confirm with iodine test
● Mash out at 78c, hold for 20 mins with vorlauf if possible
Sparge:
● Sparge the mash with water acidified to a pH between 5.2 and 5.5.
Boil:
● Boil target volume of wort. Length 70 min
● Add Magnum at 60 min
● Add Tettnang and Whrilfloc or Irish Moss at 10min
Cooling:
● Rapidly cool the wort with an ice bath or through a heat exchanger
● Add lightly diluted Yeast Lightening
Fermentation:
● Collect cooled wort into fermentation vessel
● Add oxygen through carb stone or by rapidly shaking volume
● Pitch Escarpment Kolsch Ale at 10c
● On day 2 step temp to 11c
● On day 3 step temp to 12c
● Allow beer to ferment until 5 days of same gravity reading
● Once beer is terminal, drop temp by 2 degrees every day until you have reached 0c
● Scrub as much yeast and other protein out of fermentor
● Allow Kolsch to lager between 4 and 6 weeks.
● Proceed to packaging in either canning, bottling or kegging
● Enjoy this beer at 2.6 volumes of CO2