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Krispy Kolsch

This is my first attempt at a Kolsch style beer. I'm not sure how "true" to the style it is but I figure the ingredients will give me a great summer weekend porch sipping brew.

Brewer: Steve Huddle Email: stevehuddle@cox.net
Beer: Krispy Kolsch Style: Kölsch
Type: Extract Size: 5.5 gallons
Color:
4 HCU (~4 SRM)
Bitterness: 24 IBU
OG: 1.044 FG: 1.008
Alcohol: 4.6% v/v (3.6% w/w)
Water: Used the finest water in the country from the Scituate Resevoir, in little old Rhode Island. Used it straight from the tap with no filtering or boiling.
Boil: 60 minutes SG 1.048 5 gallons
1.5 lb. Wheat extract
5 lb. Light malt extract
Maintained a mild rolling boil to lesson carmelization as I am using an electric range. Also, added 4oz. of MaltoDextrin to add a little body given the use of only liquid extracts.
Hops: 1.5 oz. Hallertauer (4.25% AA, 60 min.)
.5 oz. Tettnanger (4.5% AA, 15 min.)
Yeast: Pitched Safale 04 into 70 degree wort after rehydration.
Log: Will ferment at 62-65 degrees for 3-4 days then racked to secondary at 45-50 degrees for 2 weeks. Batch prime with corn sugar and bottle.
Tasting: Will post results of initial and latter tastings.

Recipe posted 03/30/02.