Extract Kolsch

Classification: Kolsch, German ale, extract

Source: Daniel Glovier (doogs@MCS.COM), r.c.b., 4/17/95

Here is an extract recipe for a Kolsch brew. I'm real happy with it, and I have several people to thank for this one. Being the dunderhead that I am, I have forgotten some names (most notably the fine brewer up in Alaska who assisted with my Kolsch yeast questions). It is based on the recipe found in Papazian's "The Complete Hombrewer's Companion" (I think that's the title), except for different malt counts and yeast and fermentation.

Ingredients:

6.00 lb. Light Dry Malt Extract
0.25 lb.lb. Wheat
0.50 oz. G. Northern-Br. 6.9% 75 min
0.75 oz. American Spalt 4.0% 15 min
1.25 oz. G. Hallertau 3.1% 15 min
0.50 oz. Czek Saaz 3.5% dry hopped
0.50 oz. G. Hallertau 3.1% dry hopped
1 teaspoon of Irish Moss
Kolsch Wyeast

Procedure:

The .25lb. crushed wheat grain was placed in a grain bag, put in the cold water (2.5 gallons), and raised to 165 degrees where it steeped for 10 minutes. I then raised the it to a boil, added the boiling hops (the Northern) and the DME. After 60 minutes I added the flavor hops (.75 oz. of the spalt and 1.25 oz. of the Hallertau) and 1 teaspoon of Irish Moss. I then let this boil for 15 minutes (75 minutes total).

I then put in my primary and added the Kolsch Wyeast (liquid, natch). This is an interesting yeast. I let it ferment at around 62-64 for about 1 1/2 weeks, until it seemed just about done. I then threw it into the fridge at 42 degrees for about 2 weeks. When I took it out, the yeast appeared upset by the sudden temperature change and it fermented rather energetically for about 1/2 day or so, and then it slowed down. I toook a specific gravity and it was 1.08. Done. (I screwed up the starting gravity. Ooops).

I primed and bottled. Let it sit for two weeks, then placed it in the fridge. Let it sit in teh fridge about 1 week before drinking, and MMMMMMMMMMMM.....good stuff.