Kölsch style beers are light, flavorful, and refreshing. They provide a nice balance between hops, malt, and yeast character. This beer was easy to drink although I was hoping it would clear up more than it did at the time of this video.

Recipe for 5.5 gallons:

Start with 8.91 gallons of RO water.

Water Profile:
Ca2+ - 33 Mg2+ - 2 Na+ - 8 Cl- - 50 SO4 - 25 HCO3 - 16
I added
3.2 g Calcium Chloride
0.8 g Epsom Salt
0.9 g Gypsum
4 ml Lactic Acid

Grain Bill:
8 lb 6.8 oz Pilsner Malt (90.1%)
9.9 oz Carapils (6.6%)
4.9 oz White Wheat (3.3%)

Hops:
1 oz Tettnang @ 60 min
1 oz Saaz @ 10 min
1 oz Saaz @ 5 min

Mash @ 149 for 60 min. Expected pre boil gravity 1.037

Yeast and fermentation:
Wyeast 2565 (make a starter or pitch multiple packs)
Fermented at 60F for 10 days then raised to 68 for a few
(Just a note that the Krausen remained on this beer even after final gravity was reached. It appears that this yeast needs a cold crash or cold conditioning to help drop the krausen and yeast out of suspension.

Misc:
1 Whirlfloc tablet @ 15 min
0.5 tsp yeast nutrient @ 15 min
Fined with 0.5 tsp gelatin for 24 hrs after beer was cold crashed (this beer did not clear like others so more aggressive filtering may be needed)

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Thank You for your support,
Brian

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