AG#53 - Kolsch Wit

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Franklin

Landlord.
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Kolsch Wit - Almost the malt bill of a Belgian Wit combined with Tettnang Hops and the Whitelabs Kolsch yeast. Should be very light, maybe cloudy, clean & Lager-esque.

Fermentables:
Lager Malt - 55%
Flaked Wheat- 30%
Flaked Rye - 10%
Munich Malt- 5%

Hops:
Tettnang - 4.2 % @ 60 mins - 50g (FWH)
Tettnang - 4.2 % @ 10 mins - 20g
Tettnang - 4.2 % @ 0 mins - 30g (20min Steep with the sting just knocked out of the boil with the IC)

Final Volume: 23 Litres
Original Gravity: 1.040
Final Gravity: 1.009
Alcohol Content: 4% ABV
Total Liquor: 32.9 Litres
Mash Liquor: 11.4 Litres
Mash Efficiency: 70 % (Reduced from my usual 80% due to having a lot of Flaked Adjuncts)
Bitterness: 26 EBU
Colour: 3 EBC

Whtelabs Kolsch yeast starter:

Scoop of Lager malt:

Flaked Wheat:

Flaked Rye:

Malt Temp:

The usual FWH and first batch spargings:

I cooled to 16c before running to FV and pitching the yeast:

A little above my target of 1040:

The refractometer read 10.5 Brix (OG: 1040)
I Mashed for 2h 15mins and got 72% Mash efficiency, I pitched the Kolsch yeast while running to the fermenter at 16c, I shall be doing my best to keep the temperature under control in the garage. It might be time for some wet towels!
 
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