The imperial pilsener beer style is a fairly new phenomenon, so why not make an "imperial kölsch" now that I had a fresh kölsch yeast cake? The recipe is pretty much a scaled up version of the kölsch/Czech pilsener hybrid. The Saaz hops have been replaced with Riwaka (formerly known as D Saaz), a very aromatic Saaz breed from New Zealand. It contains twice the oil content of Czech Saaz. As the hop contains a lot of cohumulone (a harsh bittering oil) I thought it best to use Magnum, a cleaner bittering hop for bittering. As I've never used Riwaka before I look forward to see how it compares to its ancestor. The descriptions I've seen sure sounds like it'll do well in a strong and bold pilsener.
Added 1ts CaCO3 (calcium carbonate) to boil aiming at 50 ppm carbonates.
The batch was brewed 2009-01-21.
25 liters. All grain, batch sparge
11 EBC (Golden)
8000g Pilsener malt, Castle
500g Wheat malt, Weyermann
200g Melanoidin malt, Weyermann
65C, 90 min
35g Magnum pellets, 13.5% 60 min
60g Riwaka whole hops, 5.9% 10 min
100g Riwaka whole hops, 5.9% 1 min
40g Riwaka whole hops, 5.9%, dry hop for 4 days
Wyeast 2575 Kölsch II (batch #65 yeast cake).
OG: 1.072 FG: 1.014 abv: 7.6%