Kewl Day Kolsch
Source: Phil Bernie
Recipe added: 11/01/97
This beer duplicates the style extremely well. Wheat malt lends a very pleasant dryness to the finish after the initial sweet malt flavor. Lager yeast at room temperature adds a clean and refreshing palate.
If you"ve ever been to Cologne or had an authentic German Kolsch you will think this one's the real deal!
Recipe type: All Grain
Batch Size: 13 gal.
Starting Gravity: 1.048
Finishing Gravity: 1.010
Time in Boil: 90 min.
Primary Fermentation: 7 days in glass @ 62 Deg.
Secondary Fermentation: 14 days in glass @ 62 Deg.
Additional Fermentation: 1 month stainless @ 33 Deg.
- 2 row pale malt 16 lbs.
- Wheat malt : 4 lbs.
- Kettle hops: N. Brewer ( 7.4 % ) 1.75 oz. (60 mins.)
- Saaz. ( 20 mins. ) ..........................2.5 oz.
- Saaz ( at end of boil )....................1.5 oz.
- Wyeast # 2007 Lager yeast ( 1 Qt. Starter )
Bring mash up to 122 deg. hold for 30 min.
Raise temp. to 150 deg. hold 1 hr.
Mash out @ 168 deg. and sparge with 170 deg water.
Capture 13.5 gals. bring to boil for 90 mins. Finish with 13 gals. in kettle.
Force cool and pitch yeast starter.
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