Kucumber Kölsch
Brewed: 07/31/2016 Kegged: 08/21/2016
 At some point, the SheppyBrew Beer Model became convinced that she likes cucumber flavor in Kölsch style beers. Not sure which brewery (or breweries) it was, but some at some brewery (or breweries) we tasted cucumber beers.
I needed something to brew late July/ early August of 2016, and I thought a Kölsch style beer would be a good summer brew. It wasn't a huge leap to add the cucumbers.
As far as the recipe, I simple took Bad Lands Kölsch and added cucumbers to the secondary.
The only modifications were less hop flavor to let the cucumber come through and a higher mash temperature to add some body to counteract any water added through the cucumber.
I was not sure how much cucumber to add, but I used the interwebs to find a recipe someone else had posted using cucumber in a Saison. I decided just to take that amount ... 3 pounds.
The rest is history.
It is an easy drinking refreshing summer ale. Low in alcohol. Not a whole lot of hop flavor. Nice delicate malt flavor complimented by cucumber.
Pretty good.
| Kucumber Kölsch --- Batch 1 |
| Style |
|
Kölsch |
|
Batch Size |
|
5.50 gal |
| Type |
|
All Grain |
|
Boil Size |
|
7.76 gal |
| Brewhouse Efficiency |
|
70.00 |
|
Boil Time |
|
90 minutes | Recipe Characteristics
| Recipe Gravity |
|
1.047 SG |
|
Estimated FG |
|
1.013 SG |
| Recipe Bitterness |
|
24.6 IBUs (Rager) |
|
Alcohol by Volume |
|
4.4 % |
| BU : GU |
|
0.521 |
|
|
|
|
| Recipe Color |
|
3.8 SRM |
|
|
|
|
| Measured OG: |
|
1.047 |
|
Measured FG: |
|
1.012 |
| ADF: |
|
74 |
|
Measured ABV: |
|
4.6% | Ingredients
Ingredients
| Amt |
Name |
Type |
# |
%/IBU |
| 4.00 g |
Gypsum (Calcium Sulfate) (Mash 60.0 mins) |
Water Agent |
1 |
- |
| 9 lbs |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
2 |
69.2 % |
| 1 lbs |
Vienna Malt (3.5 SRM) |
Grain |
3 |
7.7 % |
| 0.500 oz |
Hallertauer [2.70 %] - First Wort 90.0 min |
Hop |
4 |
5.8 IBUs |
| 0.250 oz |
Columbus (Tomahawk) [16.20 %] - First Wort 90.0 min |
Hop |
5 |
17.4 IBUs |
| 1.00 Items |
Whirlfloc Tablet (Boil 15.0 mins) |
Fining |
6 |
- |
| 0.500 oz |
Hallertauer [2.70 %] - Boil 15.0 min |
Hop |
7 |
1.4 IBUs |
| 1.00 tsp |
Yeast Nutrient (Boil 15.0 mins) |
Other |
8 |
- |
| 1.0 pkg |
Kolsch Yeast (Wyeast Labs #2565) [124.21 ml] |
Yeast |
9 |
- |
| 3 lbs |
Cucumber (1.0 SRM) |
Adjunct |
10 |
23.1 % |
Mash Profile
Mash Steps
| Name |
Description |
Step Temperature |
Step Time |
| Mash In |
Add 12.50 qt of water at 168.2 F |
156.0 F |
45 min |
Batch sparge with 2 steps
(1.95gal, 3.88gal) of 168.0 F water
Recipe Notes
Make a starter a
day or two before brew day.
4g gypsum in the mash water. This should bring
Denver water profile (as defined by BeerSmith)
to
Ca=59,Mg=8,Na=21,SO4=116,Cl=23,HCO3=104
Mash and boil as
instructed.
Cool to below 60 degrees F. Maintain this temperature for a day
or two, then let the yeast rise as it wants.
Ferment for 2 weeks.
Add
Cucumber to secondary fermentor and rack beer on top. Let sit for another
week.
Keg and carb to about 2.5 volumes.
Brewing Record
| Brew Date: |
|
8/31/2016 |
|
Strike Temp: |
|
170 |
| Mash Temps: |
|
156 consistent whole time |
| Pre-boil OG |
|
(1.038 SG) |
|
Pre-boil Vol |
|
(7.76 gal) |
| Actual Mash Efficiency |
|
|
|
Pitch Temp |
|
56 |
| Fermentation |
|
|
|
|
|
|
| Day 1: Going strong 64 |
| Day 2: Stronger 66 |
| Day ... |
|