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.