Recipe Type: Partial Mash
Yeast: WLP029 German Ale/Kolsch Yeast
Yeast Starter: Yes
Batch Size (Gallons): 5
Original Gravity: 1.044
Final Gravity: 1.011
IBU: 25.7
Boiling Time (Minutes): 60
Color: 7.2
Primary Fermentation (# of Days & Temp): 6 days @ 68o-70oF
Secondary Fermentation (# of Days & Temp): 21 days at 65oF

Kelly's Kolsch
2007 by Kelly Westphal & Mark Pannell

~ 4.2% ABV

3.52 lbs. BierKeller light extract
1.5 lbs. Laaglander extra light DME
1.5 lbs Breiss Pilsen malt (1.5-L)
8 oz. wheat malt (1.9-L)
8 oz. crystal malt (10-L)
4 oz. Belgian CaraPils (5.9-L)

.5 oz. Saaz [3.4% AAU] (FWH)
.5 oz. Hallertauer [4.8% AAU] (FWH)
.5 oz. Perle [8.0% AAU] (30 mins.)

1 tsp. Irish Moss (15 mins.)

White Labs WLP029 German Ale/Kolsch Yeast

Add the LME and DME to 1-1/2 gallons of water. Crack the grains, place in a muslin grain bag and hold at ~155oF for 90 minutes. Sparge with ~7.0 gallons at ~173oF water. Remove grains and increase heat to a boil. Add remaining ingredients to schedule above. Cool wort to ~70oF and top off to 5 gallons, aerate and pitch yeast. Prime with 8 oz. plain light DME.