Spanky's Kolsch

This recipe was modified from "Extract Kolsch" by Daniel Glovier as posted in beerrecipes.org. I modified the recipe with help from the LBHS owner in my area.

Brewer:	bmason1623		Email:	-
Beer:	Spanky's Kolsch		Style:	Kölsch
Type:	Extract w/grain		Size:	5.00 gallons
Color:	9 HCU (~7 SRM)		Bitterness:	34 IBU
OG:	1.059		FG:	1.010
Alcohol:	6.3% v/v (5.0% w/w)
Water:	Used plain old Chicago tap water.
Grain:	1 lb. Dextrine malt (Cara-Pils) 1 lb. Flaked barley
Steep:	Crushed Car Pils (1#) and Flaked Barley (1#) for a total of 2 pounds of grains and added then to separate muslin bags. Added 1 qt. of water for every pound of grain for a total of 2 qts. Then raised the water to 165F and allowed the grains to steep for 60 minutes. Then removed the grain bags.
Boil:	60 minutes	SG 1.046	6.5 gallons
	6 lb. Munton's Plain Extra Light DME
	After grains have been allowed to steep for 60 minutes the wort was brought to a boil. One teaspoon of Irish Moss was added to the boil. Then added 6# of Plain Extra Light DME.
Hops:	0.50 oz. Northern Brewer (8.0% AA, 60 min.) 1.5 oz. Hallertauer (4.6% AA, 15 min.) 1.0 oz. Hallertauer Hersbrucker (2.4% AA, 15 min.) 0.50 oz. Hallertauer (4.6% AA, 0 min.) 0.50 oz. Saaz (6.8% AA, 0 min.) .50 oz. Hallertauer (aroma) .50 oz. Saaz (aroma)
Yeast:	Saflager W-34/70 Dry Lager Yeast. Re-hydrated the yeast for 20 minutes in boiled water that was cooled down to 90F. This was done during the boil time.
Log:	Brew Date: 10-21-2010. Typical fermentation temps in my location is ranges between 64 and 70 degrees during this time of the year. Optional: The hops addition at knockout (time 0) can instead be dry hopped. If you dry hop into primary just make sure there isn't any airlock activity otherwise the CO2 with scrub your hop aroma and release it through the airlock. This is how I did it. You can also dry hop into a secondary.
Carbonation:	2.7 volumes	Corn Sugar: 4.86 oz. for 5.00 gallons @ 66°F
	Boiled 2 cups of water and corn sugar. Stirred for 5 minutes then allowed to cool. Added the syrup to my bottling bucket and bottled. Stored bottles at 68F for 2 weeks.
Tasting:	I'll find out soon enough.

Recipe posted 10/21/10.