Kölsch Recipe - La Rosa Kolsch

Recipe Info

Recipe Image

La Rosa Kolsch

by on
All Grain
5 Gallon(s)
7 Gallon(s)
60 min
75%
1.5 oz. of rose hips to flame out 1.5 to secondary (pasteurize at 170F for 15 minutes, add both hips and tea to secondary) Make starter!!

Fermentables

80% - Pilsner - DE
7
38
1
Mash
11% - Wheat Malt - DE
1
37
2
Mash
9% - Cara Malt - UK
0.75
35
17
Mash

Hops

Perle
0.6
Pellet
Boil
60 min(s)
8.3
19.0
Hersbrucker
0.3
Pellet
Boil
10 min(s)
14.5
6.0

Yeast

White Labs German Ale/Kölsch WLP029
75%

Other Stuff

Rose Hips
1.5
oz
FlameOut
Rose Hips
1.5
oz
Secondary

Mash Steps

Mash In
Infusion
154
0 min
Saccharification Rest
Infusion
149
60 min
Mash-Out
Infusion
168
10 min

Special Instructions

1.
Ferment at 60°F for 2 weeks
2.
Cold Crash on week three in keg

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

La Rosa Kolsch
Kölsch
  • 5.00 Gallons Liters Batch Size
  • 7.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.049 OG
  • 1.012 FG
  • 25.1 IBU (tinseth) Bitterness
  • 0.51 BG:GU
  • 4.1° SRM Color
  • 75% Efficiency
  • 4.8% ABV Alcohol
  • 164 per 12oz Calories
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