A few months ago (February) I had the pleasure of meeting Dan Gordon of Gordon Biersch Brewing Company at a local bar here in town. He was here introducing his bottled/kegged beers into the state/city and was doing a mini-tour. After listening to him speak on the Brewing Network a few times I know I had to meet this guy and drink his beers. Well a buddy of mine and a fellow homebrewer brought his Kolsch in for The Dan to drink. Dan thought it was really good but it needed something only his yeast could provide. So my buddy emailed him a month or so later and the next day a big bottle of Kolsch yeast arrived at his door step. Now from what I can tell GB gets most of its yeast from Weihenstephan and I believe that this is the case with their Kolsch yeast. I love their Summerbrau beer and wanted to come up with something of my own for a while. I have been in the middle of moving and haven't had the time to do anything with it. So here is my take on a Kolsch recipe that I took from Jamil again.
Late Summer Kolsch
Malt:
9 lbs: Floor Malted Pilsner
1 lb: Light Munich
.5 lbs: Flaked Wheat
Hops:
1.75 oz: German Tradition 5.7aa @ 60min
Misc:
1 Whirlfloc Tablet @ 20min
Target OG: 1.044
Target FG: 1.011
IBU: ~30
Actual OG: 1.048
Actual FG: 1.011
Apparent Attenuation: 76.4%
ABV: 4.9%
ABW: 3.9%
Yeast:
Weihenstephan Kolsch
Hopville Recipe
Update 9.16.2010: Brewday went better than expected after taking more than a month off from brewing. I was shooting to 70% efficiency and ended up around 73%. Beer is currently fermenting at 62 degrees.
Update 9.24.2010: Raised temp to 68 to help fermentation finish about 4 days ago. Took final sample tonight and hit my target FG at 1.011. Dropped freezer down to 34 to start lagering and clarifying. Ill check back in a few weeks.
Update 11.8.2010: Entered this beer into the Sunshine Challenge as both a Kolsch and a Bo Pils. Should be interesting to see the score I get from the Bo Pils side. I don't think it's hoppy enough, but still should be interesting.
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