KAIZER'S KOLSCH

I am fond of Kolsch and have made multiple versions of this type. This is the best.

Brewer:	Caesar Jordaan		Email:	jordaan@telus.net
Beer:	KAIZER'S KOLSCH		Style:	Kölsch
Type:	Partial mash		Size:	23 liters
Color:	7 HCU (~6 SRM)		Bitterness:	18 IBU
OG:	1.052		FG:	1.008
Alcohol:	5.7% v/v (4.5% w/w)
Grain:	500g American Vienna 500g Belgian Dextrine malt (Cara-Pils)DeW.C.
Mash:	80% efficiency
	I use a single step 60 minute infusion mash at 150 degrees F for the 1 Kg ( 2.2 lbs) of malted grains.
Boil:	60 minutes	SG 1.052	23 liters
	2kg Light malt extract 450g Light dry malt extract 500g Maltose
	The use of Belgian Dextrine caramel pilsner malt ( De Wolf-Cosyns ) is my secret ingredient. It is entirely different than North-American cara-pils so dont substitute ( I tried this and it was not even similar). I also always use Polyclar with this yeast to get a brilliantly clear brew.
Hops:	28g Liberty (2.7% AA, 60 min.) 28g Tettnanger (5% AA, 30 min.)
Yeast:	I use Wyeast 2565 kolsch for this recipe. I make a 2L ( half gallon ) starter and pitch it at high kraeusen. I ferment it in my cellar at 60 - 62 degrees F.
Carbonation:	I carbonate using 1 cup of light dry malt extract or 1 cup of dextrose.
Tasting:	If you havent tried Kolsch you are missing something special. Its crisp,delicate,light but satisfying the best of lagers characteristics but it's top fermented. Give this recipe a try , you will be glad that you did

Recipe posted 10/02/00.