This has turned out absolutely cracking!!
I kept to the style parameters for this one as far as i could by not using munich or crystal and it has turned out great. If you had never heard of kolsch you would think it was a lager. It is clean tasting and very crisp and dry with a pale straw colour (3.8 SRM). The Spalt is a nice mild hop, a slight lemoniness with that characteristic lager flavour.
5G Batch
4000g Weyermans Pilsner malt
200g Pale Malt (originally just to bring up the OG a bit but I think it has added something flavour wise)
200g carapils/dextrine
47g Spalt (4%AA) (First Wort, sparge straight onto the pellets)
4g Spalt 15mins
1 whirlfloc tab 15mins
Wyeast German Ale (1 Litre starter)
Boil; 90mins
OG 1.050
FG 1.008
Alc Vol 5.5%
I mashed for 60mins with a mash start temp of 63.5C and ended at 62.5C
I kept the fermentation between 16C and 17C. the yeast really kicked up a head in there.
At the low temp it fermented out in 5 to 6 days.
From pitching to kegging it was on the yeast for 11 days.
I pressurised the keg and left in the fridge at about 6C for three weeks before carbonating and drinking (Carbonated at 114KPA for a few days).
The yeast stays in suspension and for a while i did not think it was going to clear but soon after carbonating it was as clear as glass and still is. I like this yeast a lot.
When I brew this one again I will reduce the strength to about 4.8% and perhaps add a little wheat for a little more body.I used Sydney, Australia water but next batch i'll treat for Cologne water. Although i like the yeast i would definitely use Wyeast 2565 Kolsch. The wineyness develops very nicely. I would also reduce the IBU's a little but the First Wort hopping has worked surprisingly well for the Kolsch style. My wife even likes this one and that's saying something!