RECIPE
Kolsch #15
Grain Bill
| % | Fermentable | Amount | Color | Type |
|---|---|---|---|---|
| 90% | German Pilsner Malt | 18 lb | 2°L | Grain |
| 10% | Malted Wheat | 2 lb | 2°L | Grain |
Hop Schedule
| Variety | Amount | AA% | Time | Use | Form |
|---|---|---|---|---|---|
| Tettnang | 1.5 oz | 4.8% | 60 min | Boil | Whole |
| Hallertau | 1.5 oz | 3.3% | 45 min | Boil | Whole |
| Hallertau | 1.1 oz | 3.3% | 10 min | Boil | Whole |
Yeast
WLP029 German Ale/Kolsch Yeast
White Labs
Attenuation: 74.8%
Mash Schedule
| Step | Type | Temp | Time |
|---|---|---|---|
| Dough In | 130°F | 0 min | |
| Acid Rest | 122°F | 10 min | |
| Protein Rest | 140°F | 40 min | |
| Saccharification | 158°F | 20 min | |
| Mash Out | 166°F | 15 min |
Brewer's Notes
Jim Hilbing’s Batch #248, winner of Category 6 at the 2012 Pacific Brewers Cup. A precise, clean Kolsch built on 90% German pilsner malt and 10% malted wheat, hopped with Tettnang and Hallertau. Chilled via counter-flow chiller to 63F in 11 minutes, then cold conditioned 35 days at 33-36F. The result: a delicate, balanced ale that showcases Jim’s meticulous process and competition-winning consistency.
Source: Dregs, October 2012