Early Winter Kolsch
Source: Tim Schultz
Recipe added: 01/10/04
Ah…this is the best light colored beer I have made. Very refreshing and flavorful. Maybe a bit to tart for the genre, will make adjustment next time. Very clean and pale with interesting mouthfeel and flavorful finish.
Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity: 1.045
Finishing Gravity: 1.013
Time in Boil: 60 minutes
Primary Fermentation: 6 days
Secondary Fermentation: 11 days
Additional Fermentation: 3 weeks bottle conditioned
- 6 lbs. Northern Brewer (Alexander’s) pale malt syrup
- 1 lbs. Munton & Fison light DME
- ¼ lbs. cara pils
- 1 ½ oz. Hallertauer 5.0AAU bittering
- ½ oz. Hallertauer 5.00AAU aroma
- ¼ tsp. Irish moss
- 1 Whirlfloc tablet
- 1 tsp. yeast nutrient
- 1 package liquid Wyeast 2565 (Kolsch)
I steeped the cara pils for 30 minutes at 160º in 3-gallons of pre-boiled water. I added the bittering hops and then twenty minutes before end of boil, I added both the Irish moss and Whirlfloc tablet. I added the aroma hops in a muslin bag to keep the beer free from extra sediment.
After primary fermentation, the beer is cloudy and smells a little different than all the ales I have done recently, maybe a little more “spicy” than sweet. Initial tasting also revealed a more dry impression than your typical ale. Fermentation has been ocurring at near 65° which is a little cooler than usual as recommended by Wyeast for this strain.
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