BeerBorg

Time to brew wedding beers, June is just around the corner. First in line is a nice Kölschbier recipe, very simple grain and hop bill, but makes a tasty beer.

Size 11.25 gallons: Style: Kolschbier
Estimated OG=1.051, IBU=25, SRM=3, FG=1.013, ABV= 4.9%
Calculated BU / SG = 0.490

-- Grain Bill --
21.00 pounds Pilsen Avangard (German) (95%) DIpH=5.80
01.00 pounds Vienna Briess (German) (5%) DIpH=5.75

-- Hop Bill --
6.00 ounces Hallertauer (Germany) pellets 2.5% alpha

--Yeast --
4 Pure Pitch packages of White Labs WLP029 - German Ale/Kölsch Yeast™

-- Mash water profile 15.0 gallons --
03.00 g - Gypsum (calcium sulfate)
09.00 g - Calcium Chloride
07.00 g - Epsom Salt (magnesium sulfate)
00.00 g - Baking Soda
00.00 g - Acidulated Malt
10.00 ml Lactic Acid

pH - 5.36 calculated chloride/sulfate ratio 0.99 CaCO3 ppm 184 Residual alkalinity 138 "More Balanced" "Very Hard"
pH - 3.28 actual Brewing Water @75F
pH - 5.nn actual cooled sample after mashl
055 ppm - calcium
011 ppm - magnesium
000 ppm - sodium
076 ppm - chloride
078 ppm - sulfate

Kolsch is a tasty beer. I make one very similar with Pilsner and a touch of Vienna. Hallertau and Crystal hops. Safale K-97 makes a pretty good Kolsch for a dry yeast.