Canadian Kolsch

This recipe was taken from Canadian Golden Ale recipe from Chris Powell, in Japan. On a whim, I decided to make it a Kolsch and just grabbed Kolsch yeast at the homebrew shop. It turned out to be one of the favorites of the year.

Brewer:	Nathan Shackelford		Email:	nathan@shackelford.org
Beer:	Canadian Kolsch		Style:	Kölsch
Type:	Partial mash		Size:	5.5 gallons
Color:	5 HCU (~5 SRM)		Bitterness:	30 IBU
OG:	1.044		FG:	1.012
Alcohol:	4.2% v/v (3.3% w/w)
Water:	Tap water. Chicago suburbs hard well water.
Grain:	5 lb. American 2-row 1 lb. Dextrine malt (Cara-Pils)
Mash:	60% efficiency
	One of my first mashing experiences, I don't think the efficiency was very high. Maybe 60%.
Boil:	60 minutes	SG 1.037	6.5 gallons
	2.5 lb. Light dry malt extract
Hops:	1.25 oz. Hallertauer (4.25% AA, 60 min.) .75 oz. Hallertauer (4.25% AA, 20 min.) .75 oz. Hallertauer (4.25% AA, 5 min.)
Yeast:	White labs Kolsch yeast, no starter used.
Log:	Ferment at 66 F for 7 days. Secondary 5 days, add 1 tspn. polyclar. Bottle with 3/4 cup corn sugar.
Tasting:	Great light flavor, hops are smooth, fruity flavor.

Recipe posted 12/22/02.