Mashing to Achieve a Dry Kölsch

Brewer’s Name: Cameron Potter
Tip Category: Mashing
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Brewing Tip: The last Kölsch that I brewed I designed the mash schedule as follows: 60 minutes at 62c, and 20 minutes at 70c followed by a mashout at 78c. The finished product was promising, with an extremely dry finish and decent head retention. Excellent lacing was also achieved.

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