Recipe Type: All Grain
Yeast: WLP029: German Ale/Kolsch
Yeast Starter: 1L
Batch Size (Gallons): 5.5
Original Gravity: 1.047
Final Gravity: 1.009
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 7 days at 64F
Additional Fermentation: Cold crash for 1 week following 1 week of primary fermentation
Tasting Notes: Award winning Kolsch recipe! Very delcious, easy drinking beer.
This is a play on an award winning Koelsch I designed. I think I almost perfected it! This beer went faster than any I've ever brewed. If you prefer a less "biting" bitterness (this is very smooth as-is), consider adding your first hops at 45 min instead of 60.
8.25 lbs US Pale Malt (2.0 SRM) 82.5 %
1.0 lbs Munich 10 Malt (10.0 SRM) 10 %
12.0 oz White Wheat Malt (2.4 SRM) 7.5 %
30.00 g Mt. Hood [3.5 %] - Boil 60.0 min 15.2 IBUs
19.00 g Tettnang [3.10 %] - Boil 60.0 min 8.5 IBUs
21.00 g Tettnang [3.10 %] - Boil 10.0 min 1.8 IBUs
1.0 pkg German Ale/Kolsch (WLP029)
Mash for 60 minutes at 150F
Ferment at 64F for 7 days, then cold crash to 34F for 7 days. If you keg, keg after 2 weeks in primary and let it sit for another week on CO2 (using whatever carb method you like). If you bottle, let them sit at 70F for 3 weeks, then throw them in the fridge for a few days to chill and clarify fully.