Kolsch

2 step mash:
145 F (63 C) for 45 min
162 F (72 C) for 30 min

OR

Single Infusion at 149 for 60 minutes with a mash out for 15 min at 168.

OR

Step Mash
Step 1: Protein Rest (131°F / 55°C) for 20 minutes. Why: This activates proteolytic enzymes. It breaks down the heavy proteins from the white wheat and Pilsner malt to prevent chill haze and improve head retention.
Step 2: Beta-Amylase Rest (148°F / 64°C) for 45 minutes. Why: This favors the beta-amylase enzyme, which creates highly fermentable simple sugars (maltose). This is the most critical step for achieving the low final gravity and crisp, clean mouthfeel required for a Kölsch.
Step 3: Alpha-Amylase Rest (162°F / 72°C) for 15 minutes. Why: This quickly converts any remaining complex starches into non-fermentable dextrins, providing just enough subtle malt balance so the beer doesn't taste thin or watery.
Step 4: Mash Out (168°F / 76°C) for 10 minutes. Why: This stops all enzyme activity and thins the liquid, making your sparge smoother and preventing the extraction of astringent grain tannins.


Yeast Options
Wyeast 2565
Fermentis K-97
White Labs 029

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Notes w/ Ricky
New World Hop Kolsch (Nelson and Hallertau Blanc)
ISY Enhance to help with head retention
Aiming for 4.5%
Tettra (Hopsteiner product, aids with head retention, during carb)

OG: 1.043
FG: around 1.010-1.011
62.5% pilsner
12.5% Chit
12.5% Vienna
12.5% Munich Light
26 IBU Nelson
Dry hop with Hallertau Blanc