Technically not a Kolsch unless you're brewing this beer in Cologne Germany, the Kolsch style of beer is quickly becoming a brewer's favourite for its drinkability and crisp, cleaning finish. This recipe was designed with European quality Pilsner malt and a high-performing top-fermenting yeast to ensure it delivers the best attenuation possible. Brew it for your friends, your family or yourself!
OG - 1.048
FG - 1.010
IBU - 25
SRM - 4
ABV 4.9%
Note: Results may vary depending on the types of equipment used. If using the Grainfather, go to grainfather.com to strike water and sparge water calculations. Final batch volumes may vary depending on the brewing system used.
Ingredients for the Krispy Kolsch
4.65kg - Weyermann Pilsner Malt
250g - Joe White Vienna Malt
60 min - 45g Hops #1
15 min - Whirlfloc Tablet
1 Packet - Fermentis US-05 Ale Yeast
Brew Time: 4 - 5 weeks
This kit also includes hops products, The exact flavours are a store secret. Exact Hop's names are given on the recipe card in the kit.
45g bag of Hops #1
Instructions
Mash Schedule: 65°c for 90 mins, mash out at 75°c for 10 mins (optional: add 5.2pH buffer to strike water)
Lauter/Sparge: Sparge with enough 75°c water to achieve 28L pre-boil volume
Boil Schedule: Boil for 90 mins, adding hops and whirlfloc as indicated.
Fermentation: Cool wort to 20°c, aerate wort and pitch yeast. Ferment at 16°c for 2 weeks or until SG reaches 1.010. Bottle or keg and allow to mature for 3 - 4 weeks before serving. (NOTE: If you can lager this beer at 2°c for 4 weeks, the finish will be even cleaner!)
Cheers!
For other flavours and recipes check out the products below.