Winter to Summer Kolsch

Source: Stewart Cranston
Recipe added: 10/05/04
Email: schtewy@hotmail.com

A friend of mine throws a "Summer Solstice" party every year. I believe that a "lagered ale" suits this celebration well because in olden days, before refridgeration and central heating, a brew made in the winter months in the Great White North of my home inevitably would have had some lagering time. It is nice and crisp, yet well bodied. Good hop balance. Next year's beer will be the exact same, except for the priming sugar. It needs a little bit more because this is one beer that you serve as cold as you can.

Specifics

Recipe type: All Grain
Batch Size: 5 gallons
Starting Gravity: 1.044
Finishing Gravity: 1.011
Time in Boil: 60 min
Primary Fermentation: 18 days
Secondary Fermentation: 62 days
Additional Fermentation: left 1 month to carbonate then lagered at 2 Celcius in bottles for 10 weeks

Ingredients:

Wyeast 2565- Kolsch Yeast
500g 6-Row Malt
1000g Vienna Malt
200g Cara-Pils Malt
250g Rye Flakes
2000g Albertan 2-Row Malt
500g English Pale Malt
36g Northern Brewer Hop pellets 4.3%a/a in boil 60 min
33g Cascade Hop pellets 5.0%a/a in wort at very end of boil
(this is a total of about 27.5 IBU)

Procedure:

-Crack all grains and mix together in 20L pot -Mash in at 110F, hold 30min -Raise to 130F, hold 60min -Raise to 154F, hold 60min -Raise to 170F, hold 10min -Sparge with 185F water -Bring to Boil and follow hop schedule, (NB in boil 60min, Cascade in at very end of boil) -Cool however you want to, it was -30C outside for me so I just stuck it out in the snow. -pitch yeast -bottle with 3/4 cup dextrose

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