Kölsch

My first experience attempting to brew a kölsch was within my first couple years of homebrewing, when I didn't necessarily have a solid handle on process, and definitely not on fermentation temperatures.  I produced two small batches, about two gallons each; one was mostly pils, the other principally Global kölsch malt.  Giving them too little attention during fermentation and my faux-lagering phase (sitting on a bag of ice for a couple weeks), neither ended up being drinkable.  It was a lesson in paying attention to the beer as it ferments, providing the yeast with a suitably temperate environment, and a number of other brewing issues.  While I wanted to have another go at this singular German ale, interest in brewing other styles and wariness about having a setup to ferment and lager at proper temperatures for the yeast kept me from pulling the trigger.  Years passed.

At long last, the proper confluence of events took place, thanks to my dad's new brewhouse: the starter was finished out and the yeast washed, the grist and proper fermentation temp control were in place, and the fermenters were cleaned and at the ready.  It was finally time again to brew a kölsch, but to do it RIGHT this time, dammit.  Long had I anticipated this day.

A very simple grist, a bit more pils than Vienna, and a single noble hop addition at the start of the boil were all

that went into this wort (along with a couple Whirlfloc tablets).  My dad's ample fridge room easily allowed for the fermentation temp to be kept in the mid 50s for primary.  That same setup permitted this beer to receive a proper lagering as well.

The only unfortunate part to this story is that I won't taste the final product; packaging day came after we headed back to Utah.  It should've been just last week, in fact, if everything went well.  I'll certainly look forward to hearing about how it came out, however; with further experience brewing and much more high-tech fermentation management, I certainly hope this version comes out better than my initial attempt.

Kölsch

Batch size: 12 gallons
Projected OG: 1.046
Projected SRM: 4.2
Projected IBU: 22.0
Boil time: 90 minutes
Brewhouse efficiency: 73%

Grains
61.5% - 12.75 lb Weyerman Pils
38.5% - 8 lb Weyermann Vienna

Hops
3 oz Hallertauer (4.3%) (90 min)

Yeast
WLP029 German Ale/Kölsch (3.5 gal regular starter)

Extras
2 tablets Whirlfloc (10 min)

Brewday: 13 July 2013
Mash: 150F for 90 minutes
Mashout @ 168F
Fly sparge
Pre-boil volume: 14.5 gallons

Fermented at 55F ambient for 2 weeks, then allowed to free rise to mid 70s ambient for diacetyl rest.
Lagered for 4-6 weeks in low-mid 30s F.