Having the Rauchbier through primary fermentation, it was time to get its successor beer made. What would be perfect to have ready over the summer? My Konfrontational Kölsch!
I made a slight adjustment to my recipe since I found that Weyermann is producing a Cologne Malt. Previous batches used Schill Kölsch malt, but it isn’t clear if that malt is still being produced. This German Wikipedia article says “The Schill Malz GmbH & Co. KG was disbanded at the end of February 8, 2018,” though it looks like some online retailers are still selling the product. I ordered the following ingredients from Atlantic Homebrew Supply:
- 7.0 pounds of Weyermann Cologne Malt (4.5° L)
- 3 .0 pounds of Best Malz Pilsner Malt (1.9° L)
- 3.0 ounces Spalt Hops (3.8%)
- Wyeast 2565 (Kölsch Yeast)
Targets for this batch, based on BrewPal were as follows:
- Original Gravity: 1.052
- Final Gravity: 1.013
- 5.2% ABV
- 26 IBU
Atlantic Homebrew Supply offers a ‘single’ or ‘double’ crush on the grains ordered. I opt for the single crush since the spout on my cooler mash tun tends to clog if the grains are ground too fine. This happened before with grains from Atlantic Homebrew Supply grains, and did again on this batch.
Once I got the clog clear, the vorlauf, lauter, and sparge went smoothly. I did run out of propane just as the boil was starting, but I keep several spare tanks on hand for just such an event.
I collected about 7½ gallons of wort and boiled down to about five gallons in an hour. I was pleased with my measured original gravity, which at 1.054 was close to the target original gravity of 1.052.
Primary fermentation was about two weeks, and after another month in secondary fermentation, I fined the beer with gelatin to brighten it, kegging and force carbonating it four days later pushing 25 psi while vigorously rolling the keg for 3 minutes.
Initially, I was not pleased with the clarity of the beer.
I was beginning to think that maybe I wasn’t doing the gelatin fining properly, but was pretty sure that I did it just like I had on earlier beers that turned out very clear. But after a month (!) in the keg, it did clear up nicely.
I’m not sure if I’m transferring too much gelatin into the keg when I package the beer, and wonder if my carbonating method (vigorously rolling the keg while pushing gas at high pressure) keeps the gelatin in suspension and requires more time for it to settle out.
The beer came out great, though! I really enjoyed it and the keg was out six weeks later!