Prof Narziss an

[sigdarve]

Hej!
Det här borde vara pålitlig information, eftersom självaste Prof. Narziss
har skrivit det!

I didn't read the article in BT because I subscribed today, but I found
in one of my books "Abriss der Bierbrauerei", by Prof. L.Narziss, 1980
some information about Koelsch.
I will try to translate the most important parts.
Properties:
OG 11.2-11.8 % Final fermentation 79-85 %
Color 7.5-14 EBC Bittering 16-35 BE
pH 4.15-4.4

Mashing in with Pilsenermalt (3 EBC) and some brewers use up yo 20 %
wheatmalt for raising palate and body.
Brewingwater: Cologne has water with hardness of 25 degr. D, of which
halve is bicarbonatehardness. Restalcalinity is 7 degr. D. Most of the
breweries (partly) remove the temporary hardness.
Mashing: originaly Klsch was made by using infusionmethod. Most of
the
breweries use the one stepinfusion. The temperatures depend on the
quality of the malt and the desired composition of the wort. As a rule
one strives for the same a-aminonitrogen content as for the light
colored beers (21-23 mg/100 ml 12 % wort).
The malt-water relation and consequently the concentration of the first
wort is dependent of the spargingsystem.
Boiling and hoprate: boilingtime is usually 60-100 minutes. The amount
of hops is nowadays lower than years ago.
The a-acid content of the hot wort is between 70 and 140 mg/L.
The first gift is usually added as extract at the beginning or after 15
minutes boiling.
The second gift is added 10-20 before end of boiling, as pellets or
whole (aroma)hops. Dryhopping is not used (anymore).
Worttreatment: after separation of the trub in the whirlpool or
centrifuge (a coolship is sometimes used) the wort is clarifyd by
(diatomaceous eath filtration or sedimentation).
First fermentation: a yeastslurry of 0.25-1.5 liter/100 liter
(6-40.000.000 cells /ml) is added. The higher the yeast-amount, the less
aeration is used. Fermentation temperature starts at 12-22 degr. C.
Sometimes up to 28 degr. C.
In small tanks sometimes within 12-24 hour new brews are added. In
larger tanks more brews are mixed together.
Main fermentation in open tanks lasts 3-4 days at 14-18 degr. C. Then
the young beer is cooled to 8-10 degr. C.
Yeast can be harvested and used again.
Closed fermentation is done at 18 degr. C at 0.6-0.7 Bar and is finished
in 3 days. The fermentation is carryd on for another day to remove
2-acetlactate. Next a portion of the yeast is removed (centifuge) and
the beer is cooled to approx. 0 degr. C
Lagering: often lagering is for 40-60 days at 4-5 degr. C

Kan de' va' nåt?

/Anders Hjorth

informationen kommer från Homebrewers digest #2682-3
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