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West Coast Kolsch (Hallertau-CTZ)

Written By Jonathan Bulotti

Ingredients

-Fermentables-

• 7 lbs German Pilsner


• 2 lbs Vienna


• 0.5 lbs Crystal 10L


• 0.5 lbs Honey Malt

-Hops-

• 60 min: 1.5 oz Hallertau (4% AA) 
  


• Flame Out: 1 oz. CTZ (16% AA) at 150°

-Yeast-

• 1/2 package of Omega Yeast-OYL-071DRY Dried Lutra Kveik
  

-Optional Additions-

• 0.1 oz Irish Moss or 1 Whirlfloc tablet
  

Recordings:

Pre-boil gravity: 1.047

Original Gravity: 1.053

Final Gravity: 1.009

ABV: 5.7%

Instructions:

-Preparation-

1. Measure all ingredients


2. Pour 3 gallons water into your boiler


3. Put 1 gallon of cooled, filtered water into a separate container


4. Measure all hops


5. Get out 1 mash bag to put your fermentables in

-Mash-

1. Bring your 3 gallons of water to 152° F. NOTE: It is very important to bring your water to this temperature and keep it at this temperature throughout your mash.


2. Put all measured grain fermentables into the mash bag and secure it over your boiler. By secured, we mean that all of your fermentables should be underneath the water, but still in the mash bag. Start your timer for 60 minutes.


3. During the mash, be sure to sanitize all equipment with Star San sanitizing solution (1 oz to 5 gallons of water, let sit for 1 min).

-Boil-

1. After 60min is up, remove your mash bag with the fermentables from your boiler and heat wort to boiling temperature.


2. Once wort starts boiling, set your timer for 60 minutes and add 1.5 oz Hallertau (4% AA) hops to the boil.


3. With 10 minutes left, add any Irish moss or Whirlfloc tablets for clarification.


4. Start preparing an ice bath to cool your wort down after the boil has ended.


5. At 0 minutes, turn off your heat and allow to cool in ice bath.


6. Once wort is cooled to 150° F, add 1 oz. CTZ (16% AA).

-Cooling-

1. Take the hot kettle off the burner and transfer it to your ice bath.


2. Swirl the pot to better cool the wort.


3. Continue to add more ice and cool water to the ice bath as the pot cools down to ~90° F. Pour into fermenter.


4. To oxygenate more, you can place the fermentor lid on and shake the wort for a few minutes.


5. Take your original gravity reading here.

-Pitching-

1. Sanitize your yeast package so as not to contaminate your wort.


2. Add your 1/2 package of Lutra Dried Kveik to the wort.


3. Fill your airlock to the fill line with water and Star San solution to ensure sanitization.


4. Store your fermenter in a warm, dark place for approximately 7-10 days or until fermentation has completely stopped. (If temperatures are warm enough, fermentation should only last a few days for this yeast strain)

-Carbonation-

1. After 7-10 days have passed, the fermentation should have stopped. If you wish to carbonate your beer you can calculate the suggested amount of corn sugar to add HERE and bottle for another 2-3 weeks or force carbonate in a corny keg.

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