Wangner Kölsch 32 L

Grain bill

Hops

Yeast

SafAle K-97 (11.5 g), 2 sachets, 1 per fermenter

Water

Mash water 25 L (about 6.6 gal) + sparge water 25 L (about 6.6 gal) = 50 L (about 13.2 gal)

Brewing steps

1. Clean and sanitise everything that touches the wort after the boil.
2. Measure out 50 litres (about 13.2 gal) of water (including any dilution water).
3. Measure alkalinity and pH yourself. Enter calcium, magnesium, sulphate and chloride from your water report in the brewing-water calculator.
4. Only if you smell chlorine: crush a Campden tablet, stir about 0.44 g (0.02 oz) of it into 50 L (about 13.2 gal) and leave for 10–15 min.
5. Stir calcium chloride and gypsum into the cold water as calculated. Then measure alkalinity and add lactic acid as calculated (wear gloves).
6. Split the water: mash water 25 L (about 6.6 gal), sparge water 25 L (about 6.6 gal).
7. Heat 25 L (about 6.6 gal) mash water to 60 °C (140 °F) and mash in 5.82 kg (12.8 lb) Pilsner, 730 g (25.8 oz) Vienna and 580 g (20.5 oz) pale wheat malt.
8. 1st rest: 57 °C (135 °F), 10 min.
9. Measure mash pH 10–15 min after mashing in (cool the sample to 20 °C / 68 °F). Target 5.4–5.5; add lactic acid as calculated if needed.
10. 2nd rest: 67 °C (153 °F), 60 min. Iodine test at the end: no blue colour = starch converted.
11. Mash out: heat to 78 °C (172 °F) and hold for 10 min.
12. Rest 10–20 min, lauter slowly and sparge with 25 L (about 6.6 gal) water at 78 °C (172 °F). Measure the pre-boil gravity (recipe: 59 % efficiency).
13. Boil the wort for 90 min. At 0 min (start of boil): add 56 g (2 oz) Tradition.
14. After 80 min: Irish moss (about 2–3 g / 0.07–0.11 oz, soaked beforehand).
15. After 90 min end the boil, cool to about 80 °C (176 °F), add 15 g (0.53 oz) Cascade and whirlpool. Rest 15–20 min.
16. Measure original gravity (target 13 °P (SG 1.053)), run off the clear wort and chill to 18 °C (64 °F).
17. Split the wort 50/50 into 2 fermenters (about 16 L / about 4.2 gal each), aerate well and split the SafAle K-97 evenly between both (amount see yeast).
18. Primary fermentation 1–2 weeks at 18 °C (64 °F). Check gravity every few days; when it is stable for 2–3 days, fermentation is done.
19. Measure final gravity and pH and enter them in the final-beer calculator. Priming sugar per bottle from the carbonation calculator (target 5.5 g/l).
20. Bottle-condition 1–2 weeks at room temperature, then store cold for 1–2 weeks or longer.

Notes

Fining: Irish moss. Hops: Tradition 5.2 % alpha, Cascade 6.0 % alpha. Target alkalinity 70–90 mg/l as CaCO₃, mash pH 5.4–5.5.