Recipe Type: All Grain
Yeast: Wyeast 2565 Kolsch
Yeast Starter: repitch from previous batch
Batch Size (Gallons): 4.5
Original Gravity: 1.060
Final Gravity: 1.012
IBU: 46
Boiling Time (Minutes): 60
Color: 9 SRM
Primary Fermentation (# of Days & Temp): approx. 18 days @ 52 - 65* F
Secondary Fermentation (# of Days & Temp): none

Hooray! My first contribution to the recipe database.

I made this for Christmas with some extra grains I had laying around. I also hate to only use yeast once then toss it - seems like such a waste. This one was made with the (washed) yeast from a traditional kolsch recipe.
Turned out fantastic with a lucious floral hop flavor/aroma, moderately bitter, and a beautiful light amber color.

This is a good recipe for those who want to experiment with some of the lesser used hop varieties. Sterling can be substituted with many other varieties including but not limited to: Mt Hood, Liberty, Vangaurd, Strisselspalt, or almost any of the New Zealand aroma varieties. I'd stay away from the heavy citrus American hops, unless that's what you like/want. The flavor will vary depending on which variety you choose, but the brew will be great no matter what.

Feel free to change the name to suit the season.

** Note: final batch volume is 4.5 gallons. This allowed me to ferment it in a 5 gallon carboy (with blowoff tube, of course).

Grain Bill:

3 # Pale 2-row (Briess)
5 # Maris Otter (Muntons)
8 oz. Crystal 20 (Briess)
8 oz. Crystal 40 (Briess)
8 oz. Belgian CaraVienne (Weyermann)

Mash Schedule:

Calculated for 75% effeciency.
Standard 1.25 qts/lb. of water.
Single infusion mash @ 152* F for 60 min.

Collect approximately 5.5 gallons of sweet wort.

Hops:

1 oz. Horizon (11.6% AA) 30 min
1 oz. Sterling (5.9% AA) 15 min

1/2 oz. Horizon (11.6% AA) flameout
1/2 oz. Sterling (5.9% AA) flameout

1/2 oz. Horizon (11.6% AA) dryhop
1/2 oz. Sterling (5.9% AA) dryhop

All hops are whole leaf.

Additional ingredients:

1 teaspoon irish moss @ 15 min

Fermentation:

Cool wort to 52* F then pitch. Once activity is noticed, allow fermenting wort temperature to rise approximately 1* F per day until it reaches 65* F. Maintain temp @ 65* F until complete.

I do not use a secondary, and dispite many reports that 2565 doesn't clear well, I've never had any issues with getting the yeast to drop. If your really worried about having a crystal brew, then a week of crash cooling prior to kegging/bottling would likely help.