Stephan's Kolsch Recipe

[Stephan Piotrowski]

Recipe for Stephan's Kolsch shared at the July 2019 meeting:

5 Gallons BIAB

Fermentables

9 lbs German Pilsner

8 oz German Dark Munich

4 oz German Carapils

4 oz German Acidulated Malt

Treated 8 gallons of RO water with:

3g Gypsum

2g Epsom salt

1.5g Table Salt

2g Calcium Chloride

Single infusion no sparge BIAB of 7.8 gallons @ 149F for 60 minutes

60 minute boil

2 oz Hallertau Mittelfruh @ 30 min

1 oz Saaz @ 5 min

Collected ~5.5 gallons of 1.049 wort

Pitched an active 1L starter made with 1.040 wort of Wyeast 2565.

Fermented at 60C for 1 week, then did a diacetyl rest. Cold crashed to 38F and lagered in keg at serving pressure ~12PSI.