This Kolsch extract recipe delivers a crisp, clean, and highly drinkable German-style ale with a subtle fruity ester profile. It pours a brilliant straw-yellow with a rocky white head.
Heat 2.5 gallons of water to 155°F and steep specialty grains in a muslin bag for 30 minutes.
Do not let the water temperature exceed 170°F.
Remove grains. Hold the grains over the pot and let them drain. Do not squeeze the grain bag!
Bring the wort back up above 185°F, add the malt extracts, and stir until fully dissolved.
Bring it to a boil. The boil is 60 minutes. Add the hops according to the hops schedule.
At 15 minutes remaining, add a clarifier (Whirfloc tablet or Irish moss). Optional: add a yeast energizer.
Turn off heat; chill wort to below 90°F using an immersion chiller or ice bath.
Transfer to a sanitized fermenter and top up with cold water to reach 5.5 gallons.
Aerate the wort thoroughly and pitch yeast. Fill the airlock, attach the lid, and store in a dark area.
Fermentation: Temperature: 65-69°F
Duration: 2 weeks primary, 2 to 4 weeks cold conditioning - Lager the beer at near-freezing temperatures for 2-3 weeks after fermentation is complete for maximum clarity.
Brew Date:_____________ Yeast:______________________ OG: _______________
Fermentation Temp: _________________ FG: __________________
Days in Fermenter: _____________ *ABV: _______________
NOTES: _____________________________________________________________________________________________
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0 servings