Kolsch – 39 Point Score
Brewed by Bill Becker of Altus, Oklahoma
Gold Medal at the 2016 Kansas City Bier Meister’s Annual Competition
Brewers background: “I have been brewing for over 10 years now and competing for about 8 years. I got into home brewing from a co-worker, he was stationed in Saudi Arabia for work which is a Dry country. So they had to take matters into their own hands, needless to say he explained how it was done and I was intrigued. So like most people I started with an extract kit and have been hooked ever since.”
Brewing System: “Currently I use a two vessel system, an insulated SS Brew Tech mash tun and an SS Brew Tech boil kettle. All of my beers are created using the no-sparge method and gravity.”
Homebrew Club: “Southwest Oklahoma Brewers Association or SOBA.”
Favorite style of beer? “During the summertime – sessionable beers.”
Advice you would give to new competition brewers? “Temp control is a must for hybrids and lagers”
Recipe for Kingpin Kolsch
Batch Size: 5.5 Gallons
Recipe Type: All Grain
Yeast Type: Wyeast 2565 Kolsch Yeast
Original Gravity: 1.048
Final Gravity: 1.010
Bitterness: 22 IBU’s
Boiling Time: 90 Minutes
Recipe Ingredients and Details
Great easy drinking beer that hits on the style guidelines well.
|11 lbs||Pilsner (2 Row) Ger (2.0 SRM)||Grain||1||95.7 %|
|8.0 oz||Vienna Malt (3.5 SRM)||Grain||2||4.3 %|
|0.50 oz||Liberty [4.30 %] – First Wort 90.0 min||Hop||3||8.3 IBUs|
|1.00 oz||Hallertauer [4.80 %] – Boil 30.0 min||Hop||4||12.1 IBUs|
|0.65 oz||Crystal [3.50 %] – Boil 5.0 min||Hop||5||1.5 IBUs|
|1.0 pkg||Kolsch Yeast (Wyeast Labs #2565) [124.21 ml]||Yeast||6||–|
Step infusion mash using hot water additions. 131F for 10 minutes, 145F for 45 minutes, 158F for 20 minutes, 168F for 10 mintues. My efficiency was 62% for this beer. I use a NO sparge method which is lower efficiency though produces a great malt flavor.
Fermented at 60F for 10 days, 64F for 4 days, cold crashed at 40F for 7 days, racked to keg and lagered at 34F for one month.
Created a 2 liter starter.
RO water treated with 1/4 tsp 10% phosphoric acid per 5 gallons
1 tsp caci2 in mash