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Kolsch

A friend gave up beer for Lent. He likes lighter beer and I prefer top fermented so Kolsch seemed appropriate for an Easter surprise.

Brewer: Larry Smith Email: -
Beer: Kolsch Style: Kölsch
Type: Extract w/grain Size: 5 gallons
Color:
8 HCU (~6 SRM)
Bitterness: 25 IBU
OG: 1.052 FG: 1.008
Alcohol: 5.7% v/v (4.5% w/w)
Water: Bottled water - Deer Park.
Grain: 8 oz. German Vienna
8 oz. Belgian CaraVienne
1 lb. German Pilsner
Steep: Steep 1 hour at 165 °F, sparge 165 °F.
Boil: 60 minutes SG 1.105 2.5 gallons
3.3 lb. Light malt extract
3 lb. Wheat extract
Irish moss added last 15 min.
Hops: 2 oz. Hallertauer (4.25% AA, 60 min.)
.5 oz. Tettnanger (4.5% AA, 30 min.)
.5 oz. Hallertauer (4.25% AA, 30 min.)
1 oz. Tettnanger (aroma)
Yeast: Wyeast Kolsch
Log: 5 days in primary, rack to secondary for a week or so. All at 70 °F.
Carbonation: 3/4 cup corn sugar.
Tasting: This came out a little darker than indicated. It seems that there was a bit of malt caramelization. I noticed some darker residue at the bottom of the brew pot after the boil. Or, it could be that the Caravienne grain was too dark for the recipe and I should have left it out. Tasting will be Easter weekend, I hope.

Recipe posted 02/16/05.