[Iliff Ave]

The time has come for me to begin thinking about brewing this year's xmas beer that will be bottled and stored. This year I am not brewing anything close to a xmas beer and have decided to "imperialize" my kolsch.

The main thing I want to emphasize is high attenuation using WLP029. The plan is to mash at 148F for 90 min and add 1/2 lb table sugar in attempt to get around 85% AA which would put me near a FG of 1.010 and an ABV around 7.6%. I am keeping the OG relatively low at 1.068 so that a lower FG can be achieved. All of this is just goals and estimates obviously. Any other tips or thoughts?

[dmtaylor]

I think your plan will work just perfectly.  Go for it.

[Stevie]

Sounds solid to me as well. 1/2 pound of sugar should help without taking much away from the malt character.

[Iliff Ave]

Sounds solid to me as well. 1/2 pound of sugar should help without taking much away from the malt character.

That was kind of my thought. I think it works out 3.6%.

[HoosierBrew]

+2. I think it's a good idea and a good plan to execute it.

[brewinhard]

I like mine in my stocking please...

[Iliff Ave]

Thanks all. I suppose I shall proceed as planned.

Any advice on mash pH? I can't think of what I do the normal koslch at off the top of my head but I am thinking 5.3 would be a good place to start with yellow balanced water.

I have another often asked question regarding bottling. If I cold crash this and fine with gelatin, should I worry about them carbing up properly? If I pitch enough healthy yeast to begin with it should be okay right?

[dilluh98]

I have another often asked question regarding bottling. If I cold crash this and fine with gelatin, should I worry about them carbing up properly? If I pitch enough healthy yeast to begin with it should be okay right?

This is what everyone keeps telling me. I don't use gelatin though so I'm not sure.

[HoosierBrew]

I have another often asked question regarding bottling. If I cold crash this and fine with gelatin, should I worry about them carbing up properly? If I pitch enough healthy yeast to begin with it should be okay right?

This is what everyone keeps telling me. I don't use gelatin though so I'm not sure.

There'll be plenty of yeast left to do the job. Gelatin just drops the amount of yeast below the visible threshold, but plenty are left in the beer. If it were a really big beer, adding some dry yeast at bottling might be helpful.

[dmtaylor]

There'll be plenty of yeast left to do the job. Gelatin just drops the amount of yeast below the visible threshold, but plenty are left in the beer. If it were a really big beer, adding some dry yeast at bottling might be helpful.

+1 Yes, true.

[Iliff Ave]

Thanks. I obviously have never fined with gelatin and bottled...

Water suggestions?

[dmtaylor]

Average water that is not too soft or too hard should be just fine for a Kolsch style.  If in doubt, shoot for chloride and sulfate both around 100-150 plus or minus a little.  If you're already close to that with your source water, don't even worry about it, it's not essential IMHO.

[mabrungard]

Dave, I wouldn't mineralize the water that much. This beer isn't about water. It should be in the background. I suggest around 50 ppm for SO4 and Cl.

[Iliff Ave]

Thanks. Right now I have it at 75 sulfate and 60 chloride per the yellow balanced profile in bru'n water. I should back them down to 50 for a 1:1 ratio?

What about mash pH? Just stay around 5.4?

[69franx]

Good info for whenever I get to my first kolsch brew, hopefully late winter/early spring