Yesterday, I tapped the Kolsch - recipe from beer smith's database : Lloyd's Krispy Kolsch. This one pleased both the craft drinkers and the BMC drinkers. Initial malt taste with a clean dry subtle hop finish.
The guys next door had a coors keg for a BBQ. Side by side, the average BMC drinker can really appreciate a craft beer that isn't heavy or hopped up. A couple of guys were adamant that they would spend money on a beer like this.
It's a great example of an ale imitating a pilsner, but more forgiving for those of us without refrigerated fermentation chambers. I was able to keep this between 55° and 65° for several weeks in my insulted fermentation box with ice blanket and frozen water bottles.
Forget the wheat and golden ales to as the light option at the brew pubs. This beer style is a home run for the summer.
For 2.5 gallons net (2.75 batch size)
OG 1.051 est 1.047 actual
FG 1.011 est 1.006 actual
ABV: 5.3%
IBUs 27.7
4lb 8oz German Pils 2 row
1lb 2oz Vienna
4.5 oz Cara Pils
.75 oz Hallertauer at 60
.50 oz Hallertauer at 20
Nottingham yeast
BIAB Strike at 156 and mash at 150 for 90 mins.
Water profile = balanced
Primary 2 weeks
Primed and kegged 3 weeks
tapped at 12 psi
The beer is clear (you can see at the bottom). The condensation makes it appear hazy.
