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Kölsch II

This is my second Kölsch-style brew. It came out noticably lighter in
color than pilsners I've brewed. Probably because of the lower OG and
the bit of wheat. I'm very happy with this style of beer and plan to
brew it once a year. With the success of this, I want to try putting
together an alt sometime this year.

Brewer: Mark Riley Email: mriley@netcom.com
Beer: Kölsch II Style: Kölsch
Type: All grain Size: 4 gallons
Color:
2 HCU (~3 SRM)
Bitterness: 26 IBU
OG: 1.046 FG: 1.010
Alcohol: 4.7% v/v (3.7% w/w)
Water: 2.5 gal. distilled water
2 gal. drinking water
1 gal. brita filtered water
1/6 tsp. lactic acid added to sparge water
Grain: 5 lb. Belgian pilsner malt
8 oz. Wheat malt
Mash: 91% efficiency
20 min. @ 135°F
90 min. @ 147°F
5 min. mash-out @ 168°F
Boil: 90 minutes SG 1.049 3.8 gallons
1/4 tsp. Irish Moss (15 min.)
Hops: 20g Hallertaur (3.5% AA, 60 min.)
15g Tettnanger (4.3% AA, 60 min.)
17g Tettnanger (4.3% AA, 15 min.)
17g Tettnanger (aroma)
Yeast: Wyeast #2565 Kölsch 16 oz. starter
Log: Brewed: 2/4/98
Fermented about 4 weeks @ 60-65°F
Cold-conditioned 2 weeks @ 34°F
Kegged: 3/18/98
Cap code: K
Carbonation: 2.5 volumes
Tasting: Light colored, slight chill haze after 3 weeks in the bottle.
Nice white head that can be maintained by swirling the glass
once in a while. Yeast gives it a distinctive aroma (I wonder if
I have a little DMS in there, too.) Tastes great! Hops are mellow
and there's that clean snappiness to this brew. In another few
weeks the flavors should come together even more (I'll update on
it's progress).

Recipe posted 04/09/98.