Kolsch

Brewer:	Kathryn and Larry Moss		Email:	uniqueart@nwinfo.net
Beer:	Kolsch		Style:	Kolsch
Type:	All grain		Size:	5.5 gallons
Color:	3 HCU (~3 SRM)		Bitterness:	24 IBU
OG:	1.044		FG:	1.008
Alcohol:	4.6% v/v (3.6% w/w)
Water:	Used Yakima city water (low Ca). Acidified to <6.8 with lactic acid.
Grain:	3.5 lb. British pale 3 lb. German Pilsner 1 lb. Wheat malt 8 oz. American Vienna
Mash:	80% efficiency
	Mash wheat and pilsner malts at 140F for 15 min. Bring to 155F (1F/min or 15 min) and combine with pale and vienna malts which have been mashing for 30 min at 155F. Mash all for 30 min more. Bring up to 168F and sparge.
Boil:	60 minutes	SG 1.040	6 gallons
	Add Irish moss on last 15 min of boil.
Hops:	0.5 oz. Perle (8% AA, 60 min.) 0.5 oz. Perle (8% AA, 30 min.) 1 oz. Saaz (aroma)
Yeast:	Kolsch WYEAST #2565. Yeast pack was made up to a half gal of starter.
Log:	Primary ferment 4 days at 60F. Secondary ferment 4 days at 60F. Lagered 14 days at 45F.
Carbonation:	Keg(CO2)half. Bottle half, primed with corn sugar.

Recipe posted 07/21/97.