Fat Wanda's Kolsch Klone

Classification: German ale, kolsch, all-grain

Source: Jeff Benjamin (benji@hpfcbug.fc.hp.com) Issue #953, 8/24/92

This beer should be very pale, and taste clean like a lager but with an ale's body and fruitiness. This beer took first prize in the pale ale category at the local (Northern Colorado) AugustFest competition this year. It's not exactly like drinking in Cologne, but darn close.

Ingredients:

7 pounds, pale malt
1--1/2 pounds, Vienna malt
3/4 pound, wheat malt
1--3/4 ounce, Hallertauer (5.0%)
1/2 ounce, Tettnanger (4.5%)
Wyeast European ale

Procedure:

To keep hop aroma low, the last addition of hops should come no later than 20 minutes before the end of the boil. The trick to this beer is to cold condition it. After 4 days primary and 4 days secondary fermentation at ale temps (~65F), rack again and cold condition at 40F for 12 days. Then prime and bottle as usual.

Specifics:

O.G.: 1.042
F.G.: 1.009