Stoopsitters Brewing BrewBlog > BrewBlogs > Harcombe American Kolsch [Kolsch]

BrewBlog: Harcombe American Kolsch

Specifics

Style:

Category:	Light Hybrid Beer
Number:	06C

A clean, crisp, delicately balanced beer usually with very subtle fruit flavors and aromas. Subdued maltiness throughout leads to a pleasantly refreshing tang in the finish. To the untrained taster easily mistaken for a light lager, a somewhat subtle pilsner, or perhaps a blonde ale.

Commercial Examples: Available in Cologne only: PJ Früh, Hellers, Malzmühle, Paeffgen, Sion, Peters, Dom; import versions available in parts of North America: Reissdorf, Gaffel; Non-German versions: Eisenbahn Dourada, Goose Island Summertime, Alaska Summer Ale, Harpoon Summer Beer, New Holland Lucid, Saint Arnold Fancy Lawnmower, Capitol City Capitol Kölsch, Shiner Kölsch.

Brewer:

Lon Chubiz

Brew Date:

January 26, 2013

Yield:

1 gallons

Color (SRM/EBC):

2/3.9

Bitterness (Calc):

44 IBU (Daniels)

BU/GU:

1.13

Calories:

126 (12 ounces)

Conditioning:

Bottles

ABV:

4.4%

ABW:

3.4%

Bottling ABV:

4.9%

Batch No:	4
OG:	1.039
OG (Plato):	9.75° P
Reading 1:	1.006 (7 days)
FG:	1.006
FG (Plato):	1.54° P
Real Extract:	3.03° P
App. Atten.:	84.2%
Real Atten.:	69%

General Information

Method:	All Grain

Method:

All Grain

Malted Harcombe Farm (Corvalis, OR) barley as per Homebrewer's Garden. No aerator, so I just did multiple soaks.

Aiming for Kolsch style.

Missed:

IBU about 10 units too high, also not German noble hops.

OG too low @ 1.039. Style lower limit is 1.044.

Otherwise, color and attenuation are on the mark.

Scale Recipe

Enter desired final yield (volume):

gallons

Malts and Grains

0.25 pounds

Rahr Pale Malt (2-Row)

Color (L):	1 °L
Info/Use:	Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.

11.1% of grist

2.00 pounds

American Pale Malt (6-Row)

Color (L):	1 °L
Info/Use:	Moderate malt flavor. Basic malt for all beer styles.

88.9% of grist

2.25 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	1 gallons
Evaporation Rate:	1.5 gallons per hour
Boil Time:	60 minutes
Runoff Volume Needed:	2.5 gallons	1 gallons (final boil volume) ÷ 0.96 (cooling) + 1.5 gallons (boil evaporation)
Grain Amount:	2.3 pounds
Grain Absorbtion:	0.5 gallons
Total Water Needed:	4 gallons	2.5 gallons (runoff) + 0.5 gallons (grain absorbtion) + 1 gallons (equip. loss)
Mash Water Needed:	0.7 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	3.3 gallons	4 gallons (total water) – 0.7 gallons (mash water)

)

100% of grist

Hops

0.25 ounces

Williamette

Region:	United States
AAU Range:	4 - 7%
Notes:	Mild, spicy, grassy, floral aroma.
Typical Use:	Aroma, finishing, dry hopping.
Substitution:	Fuggle
Example:	English-style Ale, Porter, Stout; Sierra Nevada Porter, Ballard Bitter, Anderson Valley Boont Amber

5% Pellets @ 60 minutes
Type: Bittering
Use: Boil

1.3 AAUs

0.25 ounces

Williamette

Region:	United States
AAU Range:	4 - 7%
Notes:	Mild, spicy, grassy, floral aroma.
Typical Use:	Aroma, finishing, dry hopping.
Substitution:	Fuggle
Example:	English-style Ale, Porter, Stout; Sierra Nevada Porter, Ballard Bitter, Anderson Valley Boont Amber

5% Pellets @ 30 minutes
Type: Aroma
Use: Boil

1.3 AAUs

0.50 ounces

Total Hop Weight

2.5 AAUs

Boil

Total Boil Time:	60 minutes

Total Boil Time:

60 minutes

Yeast

Name:	American West Coast Ale Yeast
Manufacturer:	Danstar
Product ID:	BRY-97
Type:	Ale
Flocculation:	High
Attenuation:	71-80%
Alcohol Tolerance:	Medium
Temperature Range:	63–75°F
Amount:	500 ml

Water Profile

Brookline, MA

Calicum:	3.7 ppm
Bicarbonate:	10 ppm
Sulfate:	5.4 ppm
Chloride:	17.5 ppm
Sodium:	28.5 ppm
Magnesium:	0.8 ppm
PH:	7.9%
Notes:	From Massachusetts Water Resource Authority - Nov. 2012

Procedure

2 lbs of Harcombe pale malt was crushed in a coffee grinder. I know, I know... not a good idea. Learned the hard way here. Dough-in at 130F (1 gallon water), cooled to around 125. Steeped for 20 minutes at 125F. Raised temp to 144F by boiling water addition (probably 2 qts). Held temp for 20 minutes. Raised to 154F, held for 30 minutes. Mash-out at 170F for 10 minutes. (n.b. 1 gallon volume was REALLY hard to maintain temperature.) Boil for 60 minutes. 1 gallon was nice for getting a nice hard boil. Finings (1/4 tsp) and nutrient (1/4 tsp) added at 15 min out. Chilled outside (ambient 5F) to 65F. Pitched onto BRY-97 starter.

2 lbs of Harcombe pale malt was crushed in a coffee grinder. I know, I know... not a good idea. Learned the hard way here.

Dough-in at 130F (1 gallon water), cooled to around 125. Steeped for 20 minutes at 125F. Raised temp to 144F by boiling water addition (probably 2 qts). Held temp for 20 minutes. Raised to 154F, held for 30 minutes. Mash-out at 170F for 10 minutes. (n.b. 1 gallon volume was REALLY hard to maintain temperature.)

Boil for 60 minutes. 1 gallon was nice for getting a nice hard boil.

Finings (1/4 tsp) and nutrient (1/4 tsp) added at 15 min out.

Chilled outside (ambient 5F) to 65F.

Pitched onto BRY-97 starter.

Special Procedures

BRY-97 starter made from single colony isolate from Batch #2. Grown in 1 qt of SG 1.038 (DME + 1/4 tsp yeast nutrient) for four days with occasional vigorous agitation. Seemed to be pretty happy.

BRY-97 starter made from single colony isolate from Batch #2. Grown in 1 qt of SG 1.038 (DME + 1/4 tsp yeast nutrient) for four days with occasional vigorous agitation. Seemed to be pretty happy.

Fermentation

Primary:	9 days @ 68° F
Secondary:	3 days @ 68° F

Tasting Reviews

	1 Review		Submit a Review		Refresh Page

1 Review

Submit a Review

Refresh Page

	45-50 = Outstanding		30-37 = Very Good		14-20 = Fair
	38-44 = Excellent		21-29 = Good		00-13 = Problematic

Review by

Aroma:	/ 12
Appearance:	/ 3
Flavor:	/ 20
Mouthfeel:	/ 5
Overall Impression:	/ 10
Cumulative Score:	0 / 50	Problematic

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