Alki Point Sunset

Classification: German ale, Kolsch, all-grain

Source: Charlie Gow (Charlie.Gow@f615.n109.z1.fidonet.org), r.c.b., 8/9/94

Here's the recipe for the Koelsch that took first place in German Ales/ California Common at the 1994 HWBTA Nationals.
After several discussions with some *knowledgeable* brewers, I plan to change to the hopping profile to only German noble hops (Hersbrucker & Spalt). The honey will help dry the beer out, and the honey "tang" helps give the finished beer a slightly winy nose and palate.

Big thanks to Dave Brockington, Jim Busch, and Scott Bickham for the recommended tweaks.

Ingredients:

5.0# D-C Belgian Pilsener Malt
1.625# D-C Belgian Wheat Malt
1.0# Ireks German Light Crystal
.125# Cara-Vienne
1.25# clover honey (15 minute boil)
.50 oz. Tettnang (4.3% AA) 60 min. 7.5IBU
.50 oz. Liberty (4.3% AA) 60 min. 7.5IBU
.50 oz. Mt. Hood (4.5% AA) 60 min. 8.0IBU
.50 oz. Tettnang (4.3% AA) 30 min. 2.0IBU
.25 oz. Liberty (4.5% AA) 10 min.
Wyeast #2565 (Kolsch)

Procedure:

Mash In: 132F
Protein Rest: 30 min @ 124F
Saccharification: 90 min @ 150F
Mash Off: 10 min @ 168F

Sparge to collect 5.75 gallons of sweet wort (or until SG of runoff is 1.010-1.012).

Boil for 90 minutes. Adding 1.125# clover honey for the last 15 minutes of the boil.

Force cool to 62F and pitch slurry from 1.25L starter of Wyeast #2565 Kolsch.

Specifics:

O.G.: 1.050
F.G.: 1.007
Primary Ferment: 09 Days @ 62F in Glass
Secondary Ferment: 10 Days @ 58F in Glass
Lagered: 14 Days @ 38F