I'm actually planning on doing a Kölsch for my first AG batch (Mini-BIAB). I know that it's going to be tough to nail, especially as my first AG, and seeing as I don't really have fridge space to cold-condition it properly. But I want to do something that's close to a Pils in style and flavor without having a setup for lagering yet.
I figure it will be a good learning experience and I'll always have something to improve on for next time. Plus, I doubt I could ever hit that beautiful light-gold color using extract. If it's a total miss on the Kolsch style I'll just call it a "Summer Ale" and leave it like that.
One thing I was wondering with doing a Kolsch using BIAB was whether you have a harder time getting it to clear since you don't vorlauf with BIAB. It's going to be tough enough to clear it without being to do a proper cold-crash. Plus, I want to serve it to my vegan friends, so gelatin and isinglass are out. Anyone have any experience with this?
Here's a recipe for a half-batch that I was planning on using. (Based on this recipe
) I'm waffling between Mt Hood/Tettnang or maybe using something more Saaz-like to go for that spicy Pils note.
Brew Method: BIAB - Brew In A Bag
Style Name: Kölsch
Boil Time: 90 min
Batch Size: 2.5 gallons
Boil Size: 3.5 gallons
Original Gravity: 1.047
Final Gravity: 1.012
ABV (standard): 4.59%
IBU (rager): 29.06
SRM (morey): 3.12
4 lb - Pilsner (91.43%)
0.25 lb - White Wheat (5.71%)
0.125 lb - CaraFoam (2.86%)
0.5 oz - Mount Hood (AA 4.8 ) for 60 min, Type: Leaf/Whole, Use: Boil
0.25 oz - Hersbrucker (AA 4) for 20 min, Type: Leaf/Whole, Use: Boil
0.25 oz - Mount Hood (AA 4.8 ) for 20 min, Type: Leaf/Whole, Use: Boil
1) Temp: 149 F, Time: 90 min
White Labs - German Ale/ Kölsch Yeast WLP029