Kolsch

Recipe

Gordon Strong s Kolsch

Favorite

Gordon Strong s Kolsch

(5 gallons/19 L,all-grain)

OG = 1.046 FG = 1.008

IBU = 20 SRM = 4 ABV = 5%

Ingredients

9 lbs. (4.1 kg) German Pilsner malt

4 oz. (454 g) Vienna malt

3 oz. (227 g) CaraHell or crystal malt (10 L)

1.4 AAU U.S. Liberty hops (first wort hop) (0.33 oz./9 g at 4.3% alpha acids)

4 AAU Hallertauer hops (30 min.) (1 oz./28 g at 4% alpha acids)

1.7 AAU U.S. Crystal hops (15 min.) (0.5 oz./14 g at 3.5% alpha acids)

White Labs WLP029 (Kolsch Ale), Wyeast 2565 (Kolsch), or SafAle K-97 yeast

3 4 cup corn sugar (if priming)

Step by Step

This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride to the mash. This recipe uses a step mash with a mashout. Use enough water to have a moderately thick mash (1.5 qts./lb.). Mash in all the grains at 131 F (55 C) for 10 minutes, then raise to 143 F (62 C) for 45 minutes, then to 158 F (70 C) for 15 minutes. Finally raise to 168 F (76 C) for 10 minutes to mashout, recirculating. Add the FWH hops to the kettle. Sparge with 168 F (76 C) water until 6.5 gallons (25 L) of wort is collected.

Boil the wort for 60 minutes, adding the hops at times indicated in the recipe. Chill to 58 F (14 C). Oxygenate, then pitch the yeast. After four days, allow fermentation temperature to rise to no more than 68 F (20 C) until fermentation is complete. Rack and lager for at least two months at or below 40 F (4 C).

Lallemand

Rack and allow the beer to drop bright, filtering or fining if necessary.

Rack the beer, prime and bottle condition, or keg and force carbona