Bad Lands Kölsch
Brewed: 05/03/2015 Kegged: 05/16/2015
 A couple years ago I visited South Dakota with my family, and my favorite part of the trip was when we went to Bad Lands National Park (see Badlands National Park Pictures on the blog).
In 2015, we were talking about possibly meeting family in South Dakota, which brought up memories of the previous trip for me. I thought I would brew a beer to bring if we ended up going. If we didn't I could still drink it and reminisce about good times.
Since the Bad Lands are hot and dry (at least in August when we went), I wanted a light refreshing style. Plus, since the people we would be meeting are light beer drinkers, I didn't want anything that would shock their taste buds.
I had never brewed a Kölsch, and it seemed a great style for the occasion.
A Kölsch, being a subtle beer has a light grainy Pilnser aroma and flavor with a bit of malt sweetness up front, but finishing crisp and dry enough to be a drinkable thirst quencher.
There is not much hop character, but what is in there is a soft and floral. It has only enough bitterness to balance the sweetness.
It isn't real fruity, and sometimes can be mistaken for a lager, being fairly clean.
It is low enough in alcohol to allow a few pints in any one sitting, but not so low that you would (necessarily) call it a session beer.
Overall it is a pleasant drinking experience. Perfect for satisfying thirst on hot days with friends and family.
| Bad Lands Kölsch --- Batch 1 |
| Style |
|
Kölsch |
|
Batch Size |
|
5.50 gal |
| Type |
|
All Grain |
|
Boil Size |
|
7.76 gal |
| Brewhouse Efficiency |
|
70.00 |
|
Boil Time |
|
90 minutes | Recipe Characteristics
| Recipe Gravity |
|
1.047 SG |
|
Estimated FG |
|
1.009 SG |
| Recipe Bitterness |
|
24.1 IBUs (Rager) |
|
Alcohol by Volume |
|
5.1 % |
| BU : GU |
|
0.510 |
|
|
|
|
| Recipe Color |
|
3.5 SRM |
|
|
|
|
| Measured OG: |
|
1.050 |
|
Measured FG: |
|
1.012 |
| ADF: |
|
76 |
|
Measured ABV: |
|
5% | Ingredients
Ingredients
| Amt |
Name |
Type |
# |
%/IBU |
| 4.00 g |
Gypsum (Calcium Sulfate) (Mash 60.0 mins) |
Water Agent |
1 |
- |
| 9 lbs |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
2 |
90.0 % |
| 1 lbs |
Vienna Malt (3.5 SRM) |
Grain |
3 |
10.0 % |
| 0.500 oz |
Hallertauer [4.60 %] - First Wort 90.0 min |
Hop |
4 |
9.9 IBUs |
| 0.250 oz |
Magnum [12.90 %] - Boil 60.0 min |
Hop |
5 |
12.6 IBUs |
| 0.250 oz |
Hallertauer [2.50 %] - Boil 20.0 min |
Hop |
6 |
0.8 IBUs |
| 0.125 oz |
Hallertauer [4.60 %] - Boil 20.0 min |
Hop |
7 |
0.8 IBUs |
| 1.00 Items |
Whirlfloc Tablet (Boil 15.0 mins) |
Fining |
8 |
- |
| 1.00 tsp |
Yeast Nutrient (Boil 15.0 mins) |
Other |
9 |
- |
| 1.0 pkg |
Kolsch Yeast (Wyeast Labs #2565) [124.21 ml] |
Yeast |
10 |
- | Mash Profile
Mash Steps
| Name |
Description |
Step Temperature |
Step Time |
| Mash In |
Add 12.50 qt of water at 159.1 F |
148.0 F |
75 min |
Batch sparge with 2 steps
(1.95gal, 3.88gal) of 168.0 F water
Recipe Notes
Make a starter a
day or two before brew day.
4g gypsum in the mash water. This should bring
Denver water profile (as defined by BeerSmith)
to
Ca=59,Mg=8,Na=21,SO4=116,Cl=23,HCO3=104
Mash and boil as
instructed.
Cool to below 60 degrees F. Maintain this temperature for a day
or two, then let the yeast rise as it wants.
Ferment for 2 weeks. Keg and
carb to about 2.5 volumes.
Brewing Record
| Brew Date: |
|
5/3/2015 |
|
Strike Temp: |
|
|
| Mash Temps: |
|
156 down to 150 dropped to 148 over 1.25 hours
|
| Pre-boil OG |
|
(1.038 SG) |
|
Pre-boil Vol |
|
(7.76 gal) |
| Actual Mash Efficiency |
|
|
|
Pitch Temp |
|
58 |
| Fermentation |
|
|
|
|
|
|
Day 1: Started up overnight. 60 added blow-off tube
|
| Day 2: Very active 62 |
| Day 3: Very active 62 |
|