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Kolsch
A friend gave up beer for Lent. He likes lighter beer and I prefer top fermented so Kolsch seemed appropriate for an Easter surprise.
| Brewer: | Larry Smith | Email: | - | |||||
| Beer: | Kolsch | Style: | Kölsch | |||||
| Type: | Extract w/grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 25 IBU | |||||
| OG: | 1.052 | FG: | 1.008 | |||||
| Alcohol: | 5.7% v/v (4.5% w/w) | |||||||
| Water: | Bottled water - Deer Park. | |||||||
| Grain: | 8 oz. German Vienna 8 oz. Belgian CaraVienne 1 lb. German Pilsner |
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| Steep: | Steep 1 hour at 165 °F, sparge 165 °F. | |||||||
| Boil: | 60 minutes | SG 1.105 | 2.5 gallons | |||||
| 3.3 lb. Light malt extract 3 lb. Wheat extract |
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| Irish moss added last 15 min. | ||||||||
| Hops: | 2 oz. Hallertauer (4.25% AA, 60 min.) .5 oz. Tettnanger (4.5% AA, 30 min.) .5 oz. Hallertauer (4.25% AA, 30 min.) 1 oz. Tettnanger (aroma) |
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| Yeast: | Wyeast Kolsch | |||||||
| Log: | 5 days in primary, rack to secondary for a week or so. All at 70 °F. | |||||||
| Carbonation: | 3/4 cup corn sugar. | |||||||
| Tasting: | This came out a little darker than indicated. It seems that there was a bit of malt caramelization. I noticed some darker residue at the bottom of the brew pot after the boil. Or, it could be that the Caravienne grain was too dark for the recipe and I should have left it out. Tasting will be Easter weekend, I hope. | |||||||
Recipe posted 02/16/05.
