Originally Posted by badhabit
It sure looks like a Kolsch recipe, Pale or not. I add a half pound of honey malt to mine, gives a nice additional layer of flavor. I also use Hallertau and Spalt. Your HBU's are much higher than mine and I have a late addition for more finishing. It looks like you are not using a secondary, just a 3 week ferment in primary. I have been using a one week primary and a three week secondary but have not had any luck with yeast clearing. I think that I will go to the three week primary and see if I get a little cleaner beer. I also ferment for about the first 48 hours at 68F and then drop to 65F or a little less.
This is the day after kegging, and only 2 weeks in primary... secondary, meh
I pitched at 64 an let it rip for about 4 days there, then let the temp rise to 68 for a D-rest over 4 days, crashed to about 45 for the last week, and kegged (shake method). It's truly delicious