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Harcombe American Kolsch

From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed March 28, 2024

Specifics
Style: Kolsch
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%
BJCP Style Info: Kolsch
O.G.: 1.044 - 1.050
F.G.: 1.007 - 1.011
ABV: 4.4 - 5.2%
Bitterness: 20 - 30 IBUs
Color: 3.5 - 5 SRM
Info: 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.

General Information
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.

Malts and Grains
0.25 pounds Rahr Pale Malt (2-Row) 11.1% of grist
2.00 pounds American Pale Malt (6-Row) 88.9% of grist
2.25 pounds Total Grain Weight 100% of grist
Hops
0.25 ounces Williamette 5% Pellets @ 60 minutes
Type: Bittering
Use: Boil
1.3 AAUs
0.25 ounces Williamette 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
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.

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.

Fermentation
Primary: 9 days @ 68° F
Secondary: 3 days @ 68° F
Harcombe American Kolsch
Date Brewed:  
Brewer/Assistant:  
Brew Day Data
  Target Actual
Strike Water Amount: 0.7  
Strike Water Temperature:    
Mash Temperature:    
Mash Time:    
Sparge Water Amount: 3.3  
Sparge Water Temperature:    
Pre-Boil Gravity:    
Pre-Boil Amount: 2.5  
Post-Boil Amount: 1  
Boil Time: 60  
Original Gravity: 1.039 / 9.8° P  
     
     
     
     
Brew Day Notes
 

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