Savannah Sunset Kolsch Ale
Source: David Campbell
Recipe added: 07/28/00
This recipe produced a beautiful, reddish-plum colored beer that is fairly opaque. The head is small and dissipates quickly; whitish in color. The aroma is sweet with peaches and berries, and the flavor is amazing even when young. It is fruity, a little tart, but goes down easy. The added extract brings a little sweetness to it, but it is not overpowering or medicinal. There is a fair amount of floaties in some bottles; looks like blackberry seeds and/or some of the puree that was never broken down. Overall, a great fruit beer for summer with a completely unique color.
Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity: 1.052
Finishing Gravity: 1.012
Time in Boil: 60 min.
Primary Fermentation: 2 weeks in plastic
Secondary Fermentation: 1 month in glass
- -4 lbs. superlight DME
- -1 lb. wheat DME
- -1/2 lb. honey
- -2 ounces Spalter hops
- -1 pack Wyeast Kolsch ale yeast (#2565) from 1 liter starter
- -1 tsp. Irish Moss
- -4 lbs. fresh peaches, pureed
- -4 lbs. Oregon canned blackberries, pureed
- -2 ounces each, peach and blackberry brewers extract
- -3/4 cup corn sugar for priming
-Pureed and pasteurized fruit. Boiled wort for 60 minutes,
adding 1/5 oz. Spalter hops for full boil and remaining half-ounce for final 15 minutes. Added honey and Irish Moss for final 15 minutes. Chilled and pitched starter at 60 degrees. Added cooled fruit puree, sealed and fermented at 58 degrees for 2 weeks. Fermentation was vigorous. It popped out the airlock, and a good portion of the spent puree was forced out the top of the hole. After two weeks, racked to secondary for 1 month at 55 degrees.
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