Back Creek Kolsch

Source: Tim Neall and Danny Pattarini
Recipe added: 04/26/98
Email: neallmt@miavx1.acs.muohio.edu

About twice a year, my brother in law and I brew together. This was a recipe that we did at Christmas time and I just sampled a few days ago. This was a good recipe, not quite a Kolsch, as the hops are not quite right but pretty close otherwise. It is a dry beer with a slightly fruity nose. The carbonation was beautiful and it had a gorgeous white head. The beer is golden in color with a mild bitterness. The Syrian Goldings were a substitute b/c the shop had no other Noble hops and we got the last bag of Tettnang. To do it again I would use Spalt or another variety like Saaz or Hallertau. Unfortunately, I can't say how well it ages as some bottles became infected with some bacteria. Still, the recipe creates a nice, light refreshing beer.

Specifics

Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity: 1044
Finishing Gravity: 1010
Time in Boil: 60 minutes
Primary Fermentation: 3 weeks, plastic

Ingredients:

4 lbs. Alexanders Pale Malt Extract
2 lbs. Laaglander Light DME
1 lb. 20L Crystal Malt
Tettneng Pellets 3.8% AA
Syrian Golding Pellets 2.7% AA
German Ale Yeast #1007

Procedure:

Steep crystal malt in 2.5 gallons of water until the water is about 175 degrees. Remove grains and bring water to a boil. Add the extracts. After hot break, 5 minutes in this case, add the hops. Continue boiling fr 55 minutes. Ferment to completion. If using a secondary, cold condition for a few weeks. Bottle with 3/4 C. corn sugar or 1/2 C. cane sugar.

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