Kölsch

KölschThis is a very simple Kölsch that comes out really clean and smooth. It has been dubbed “sneaker beer” by some as it tends to sneak up and kick your ass when it looks like a very tame ale. The Original Gravity is 1.050, and the Final Gravity is 1.013. The IBU finishes off at about 28 and the ABV is 4.8. Enjoy!

Ingredients

  • 2lbs German Kolsch Malt
  • 1/2lb Belgian Aromatic Malt
  • 4lbs Briess Pilsen DME
  • 1/2oz German Tradition Hop Pellets
  • 1oz German Hallertau Leaf Hops
  • 1 tsp Irish Moss
  • 2 Pkgs Wyeast 2565 Kolsch

    Since the yeast is using smack packs, you’ll want to start those off 2 hours before you start to mash the grains. Mash the Kolsch malt and the Aromatic malt for 30 minutes in 4quarts of 165dgr water. I mash in a stainless steel pot, so the temperature usually drops to below 160 very quickly but then holds and typically doesn’t drop below 155 and I’ll occasionally stir the grains. Next, rinse the grains with 2 quarts of 155dgr water and add all the extract to your kettle which should already have 10 quarts of boiling water.

  1. Mix in the Pilsen DME and let that boil for 15 minutes.
  2. Add the Traditional hops and boil for 15 minutes.
  3. Add the Hallertau hops and for 15 minutes
  4. Add Irish moss and boil for 15 minutes
  5. Cool down rapidly to 70dgrs (This is critical for the yeast we are pitching)
  6. Add water to bring water volume to 5.5 gallons
  7. Pitch the yeast, keep the temperature of the wart at 60 dgrs during the entire fermentation process!
  8. Wait for the krausen to drop in your secondary (1-2 weeks).
  9. Rack to a secondary, and let it continue to ferment (at 60 dgrs) for another 1-2 weeks
  10. Bottle, Keg, Whatever … but the longer it cool lagers the better it will get.

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