Friday, July 23, 2010

Kölsch, July 23 2010

After feeling the guilt of breaking the Reinheitsgebot last week, I decided to brew a proper Kölsch.

Change in Focus - Follow Those Guidelines!
After a written pep talk by Harold Gulbransen, I've decided to focus on BJCP style guidelines.  My fantastic homebrew club, QUAFF, has started a monthly beer evaluation opportunity.  The goal being to provide ample analysis and feedback to brewers in time to re-brew a better beer for the upcoming competition season.  This is actually a very generous offer since its immediate feedback from experienced beer judges.  Unfortunately, I missed out the opportunity this month since my kegs were licked dry a couple of weeks ago.  Next month, I'm taking advantage of the offer.
Many of us QUAFFers want the club to do very well this coming homebrew competition season especially considering that NHC is in our hometown, San Diego.  Not long ago, QUAFF was the AHA National Champion or Homebrew Club of the Year.  They earned this title 6 years in a row!  I believe this was accomplished by just a few dedicated brewers that consistently submitted numerous outstanding beers.  Since 2006, no one really stepped up to the plate.
I would hear the competition announcements at every club meeting but never really considered entering in any of my homebrews.  Its time to give this competition thing a try.  I know I'll learn lots, maybe get a certificate or two, it can only help my brewing get better, and hopefully, I can help my club.

Kölsch, July 23 2010
BJCP Category 6C. Kölsch
5 Gallons, All Grain, Single Infusion Mash, 90 Minute Boil

9 lbs. German Pilsener
0.75 lb. Vienna
0.25 lb. Red Wheat malt
Single Infusion Mash 148°F

1.25 oz. Hallertauer 60 min.
0.25 oz. Saaz 1 min.
1 Whirlfloc tab 20 min.

White Labs WLP029 German Ale/Kölsch Yeast (racked to yeast bed of Honey Kölsch)
Fermented at 66°F

OG: 1.056 @ 72°F
FG: 1.012 @ 56°F
ABV: 6.1% (temp corrected)

Update 7/29: Racked to secondary, current gravity is 1.0115
Update 8/16: Kegged after 2 weeks of lagering at 45°F.  Has a bit of residual sulfur aroma which is acceptable in the aroma BJCP guidelines.  I went a little far on ABV, style guidelines range from 4.4-5.2%.  

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