Early Winter Kolsch

Source: Tim Schultz
Recipe added: 01/10/04
Email: schultz66@comcast.net
URL: http://the_brauhaus.home.comcast.net/

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.

Specifics

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

Ingredients:

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)

Procedure:

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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