Kolsch

Classification: Kolsch, German ale, all-grain

Source: Don Rudolph, (76076.612@compuserve.com), HBD #1594, December 2, 1994

Entered in local competition, 2nd Place, 33 points average. Most negative comments were on DMS and astringency which relate to poor technique but not recipe formulation. The yeast flocculated very poorly, I had to filter. But some I did not filter did clear after cold lagering. This beer should be fermented at relatively low temps and lagered COLD. Came out with subdued fruitiness, medium body, and dry crisp finish. Good luck!

Ingredients:

7.5 lb Belgian Pils Malt
1 lb Wheat Malt
.25 lb 40L Crystal
1.5 oz Tettnanger (aa = 5.5%) 60 min
.25 oz Tettnanger 20 min
.25 oz Saaz (aa = 2.8%) 20 min
.25 oz Tettnanger 5 min
.25 oz Saaz 5 min
1 tsp Irish Moss
1.5 qt Wyeast Kolsch yeast starter

Procedure:

Rest 25 min @ 135F, 25 min @ 145F, 60 min @ 155F.

Specifics:

Original Gravity 1.045
Terminal Gravity 1.008
Bitterness ~25 IBU
Color ~4 L