TANDEMBRYGGERIET BrewBlog > BrewBlogs > Bitter Kölsch 2012/2 [Kolsch]

Bitter Kölsch 2012/2

Specifics

Style:

Category:	Light Hybrid Beer
Number:	06C

A clean, crisp, delicately balanced beer usually with very subtle fruit flavors and aromas. Subdued maltiness throughout leads to a pleasantly refreshing tang in the finish. To the untrained taster easily mistaken for a light lager, a somewhat subtle pilsner, or perhaps a blonde ale.

Commercial Examples: Available in Cologne only: PJ Früh, Hellers, Malzmühle, Paeffgen, Sion, Peters, Dom; import versions available in parts of North America: Reissdorf, Gaffel; Non-German versions: Eisenbahn Dourada, Goose Island Summertime, Alaska Summer Ale, Harpoon Summer Beer, New Holland Lucid, Saint Arnold Fancy Lawnmower, Capitol City Capitol Kölsch, Shiner Kölsch.

Brew Date:

June 2, 2012

Yield:

43.8 liters

Color (EBC/SRM):

8/4.1

Bitterness (Calc):

66 IBU (Tinseth)

BU/GU:

1.32

Calories:

164 (12 ounces)

Conditioning:

Bottles and Cask

ABV:

5.3%

ABW:

4.2%

Bottling ABV:

Batch No:	34
OG:	1.050
OG (Plato):	12.39° P
FG:	1.010
FG (Plato):	2.56° P
Real Extract:	4.34° P
App. Atten.:	79.3%
Real Atten.:	65%

General Information

Method:	All Grain

Method:

All Grain

gebraut in Bryne (Jærdagen 2012)

Scale Recipe

Enter desired final yield (volume):

liters

Malts and Grains

9.30 kilograms

Muntons Pilsner Malt

Color (L):	1.7 °L
Info/Use:	Not provided.

93% of grist

0.70 kilograms

Weyermann Weizenbraumalz hell

Color (L):

1.5-2.5 °L

Info/Use:

Für Weizenbiere, Kölschbiere, Altbiere, obergärige Schankbiere, Leichtbiere, alkoholreduzierte Biere, alkoholfreie Biere.

Förderung des typischen obergärigen Aromas, Erzielung schlanker spritziger Biere, Unterstreichung des typischen Weizenaromas.

Zugabe bis zu 80 %.

7% of grist

10.00 kilograms

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	43.8 litres
Evaporation Rate:	27.3 litres per hour
Boil Time:	90 minutes
Runoff Volume Needed:	86.6 litres	43.8 litres (final boil volume) ÷ 0.96 (cooling) + 41 litres (boil evaporation)
Grain Amount:	10.0 kilograms
Grain Absorbtion:	17.7 litres
Total Water Needed:	123.2 litres	86.6 litres (runoff) + 17.7 litres (grain absorbtion) + 18.9 litres (equip. loss)
Mash Water Needed:	25 litres	based on 1.33 litres per kilogram of grain
Sparge Water Needed:	98.2 litres	123.2 litres (total water) – 25 litres (mash water)

)

100% of grist

Non-Fermentables

7 g

Yeast Nutrient @ 10 minutes

Hops

205.00 grams

Tettnanger

Region:	Germany, United States
AAU Range:	3 - 6%
Notes:	Fine, spicy aroma.
Typical Use:	Aroma, finishing.
Substitution:	Saaz, Spalt
Example:	Lager, Ale; Gulpener Pilsener, Sam Adams Octoberfest, Anderson Valley ESB

4.4% Pellets @ 60 minutes
Type: Bittering
Use: Boil

902 AAUs

45.00 grams

Challenger

Region:	United Kingdom
AAU Range:	6 - 8%
Notes:	Spicy aroma, fruity flavor.
Typical Use:	Aroma, bittering. Blends well with other hops.
Substitution:	Perle, Northern Brewer
Example:	English-style Ale, Porter, Stout, ESB

7.2% Leaf @ 10 minutes
Type: Aroma
Use: Boil

324 AAUs

40.00 grams

Citra

Region:	United States
AAU Range:	10 - 12%
Notes:	Citra is a new moderately-high acid (10-12%) US hop variety releaset sometime in 2008. Citra is a cross between several hop varieties including Hallertau Mittelfreuh, U.s. Tettnanger, E.K. Goldings, and other unknown varieties. The aroma is reported to be very fruity (citrus fruits especially.) Descriptors I have seen used include: grapefruit, lime, melon, gooseberry, lychee fruit.
Typical Use:	Bittering and aroma
Example:	Lervig Lucky Jack, TB Heldig Hans, Sierra Nevada’s "Torpedo Extra IPA", Widmer’s "Sunburn" summer seasonal

13.5% Pellets @ 5 minutes
Type: Aroma
Use: Boil

540 AAUs

110.00 grams

Challenger

Region:	United Kingdom
AAU Range:	6 - 8%
Notes:	Spicy aroma, fruity flavor.
Typical Use:	Aroma, bittering. Blends well with other hops.
Substitution:	Perle, Northern Brewer
Example:	English-style Ale, Porter, Stout, ESB

7.2% Leaf @ 2 minutes
Type: Aroma
Use: Boil

792 AAUs

400.00 grams

Total Hop Weight

2558 AAUs

Boil

Total Boil Time:	90 minutes

Total Boil Time:

90 minutes

Equipment Profile

Speidels Braumeister

Batch Size:	50 liters	Boil Volume:	65 liters
Evaporation Rate:	9% per hour	Mash Tun Dead Space:	10 liters
Efficiency:	80%	Mash Tun Weight:	5 kilograms
Hop Utilization:	100%	Mash Tun Volume:	30 liters
Loss:	5 liters	Mash Tun Specific Heat:	0.12 Cal/gram per °C

Mash Profile

Weizen @ SpeidelMy Mash Profile

Grain Temperature:	10°C	Tun Temperature:	10°C
Sparge Temperature:	78°C	PH:	5.5
PPK:	574.2	Efficiency:	1901.2%
Notes:

Steps

#	Name	Type	Time	Temp.	Description
1	Proteinrast	Infusion	15 min.	6.7°C
2	Ferularast	Infusion	15 min.	11.1°C
3	Verzuckerungsrast	Infusion	60 min.	18.9°C
4	Mash-out	Infusion	2 min.	25.6°C

Special Procedures

Hefe geerntet vom letzten Kölsch am 30.05.2012, gewaschen und im Kühlschrank gelagert bis zum 01.06.2012 morgens. Maischeschema Einmaischen @ 60 °C 45 min @ 62 °C 15 min @ 72 °C 15 min @ 78 °C 09:38 Wasser eingefüllt, aufheizen 11:09 Eingemaischt, Programmstart 11:15 Beginn 1. Rast 11:29 PP, gerührt 12:02 PP, gerührt 12:06 Ende 1. Rast 12:22 Beginn 2. Rast 12:47 Beginn 3. Rast 13:06 Malzrohr hoch 13:35 Malzrohr raus, gespült mit 9 l Wasser @ 78 °C 13:55 SG: 1.044, 56 l; Ausbeute: 80 % 13:59 Würze kocht 14:26 Bitterhopfen zugefügt 15:06 SG = 1.048 15:20 Aromahopfen (Cahllenger) + Hefenahrung zugefügt 15:30 Kühler rein, Aromahopfen (Cotra) rein 16:00 Würze marsch! 16:30 Fertig abgefüllt; 42 l @ 1.050 Gärung Bier wurde bei ca. 18 Grad vergoren. Abfüllung 30.06.2012 in 3 Corneliusfässer abgefüllt.

Hefe
geerntet vom letzten Kölsch am 30.05.2012, gewaschen und im Kühlschrank gelagert bis zum 01.06.2012 morgens.

Maischeschema
Einmaischen @ 60 °C
45 min @ 62 °C
15 min @ 72 °C
15 min @ 78 °C

09:38 Wasser eingefüllt, aufheizen

11:09 Eingemaischt, Programmstart

11:15 Beginn 1. Rast

11:29 PP, gerührt

12:02 PP, gerührt

12:06 Ende 1. Rast

12:22 Beginn 2. Rast

12:47 Beginn 3. Rast

13:06 Malzrohr hoch

13:35 Malzrohr raus, gespült mit 9 l Wasser @ 78 °C

13:55 SG: 1.044, 56 l; Ausbeute: 80 %

13:59 Würze kocht

14:26 Bitterhopfen zugefügt

15:06 SG = 1.048

15:20 Aromahopfen (Cahllenger) + Hefenahrung zugefügt

15:30 Kühler rein, Aromahopfen (Cotra) rein

16:00 Würze marsch!

16:30 Fertig abgefüllt; 42 l @ 1.050

Gärung

Bier wurde bei ca. 18 Grad vergoren.

Abfüllung

30.06.2012 in 3 Corneliusfässer abgefüllt.

Fermentation

Primary:

28 days @ 18° C

Tasting Reviews

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1 Review

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	45-50 = Outstanding		30-37 = Very Good		14-20 = Fair
	38-44 = Excellent		21-29 = Good		00-13 = Problematic

Review by

Aroma:	/ 12
Appearance:	/ 3
Flavor:	/ 20
Mouthfeel:	/ 5
Overall Impression:	/ 10
Cumulative Score:	0 / 50	Problematic

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