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Call (760) 966-1885 Hours: Tue-Fri, 10:30am - 7 pm.; Sat, Sun 10:30am - 5pm; Closed Monday

German Kolsch

German Kolsch has a light to medium in body with a very pale color, hop bitterness is medium to slightly assertive. A somewhat vinous (grape-y from malts) and dry flavor make up the rest.

5 Gallons, Extract Batch

 

2 cans Briess Pilsen

12oz Carapils

8oz Wheat Malt

4oz Vienna

1 TBSP Irish Moss (Reconstituted)

1 ½ oz Hallertauer (3.6% AA) @ 60 minutes for bittering

½ oz. Hallertauer (3.6% AA) @ 15 minutes for aroma

German Kolsch Ale Yeast or Dusseldorff Alt Yeast (WLP029 or WLP036)

 

Instructions:

 

Heat 3 gallons of water to 160°F. Add the steeping grains in a muslin or nylon bag, turn off heat and steep for 10-15 minutes, then remove the steeping bag and turn the heat back on.  When the grain tea comes to a boil, turn off the heat and stir in the malt extract until completely dissolved. Turn heat back on. When the wort comes to a boil, set a timer for 60 minutes and add the bittering hops (1 ½ oz hallertauer). When there are 15 minutes remaining on the timer, add the aroma hops (1/2oz hallertauer) and the reconstituted irish moss. After boiling, cool to 80 degrees or less and top up with water to just over 5 gallons before adding yeast. Aerate well and ferment at 60-64 degrees Farenheit.

 

O.G.= 1.044

F.G.= 1.010

ABV = 4.5%

Botanicare
Canna
Fox Farm
General Hydroponics
Grower’s Edge
Hydrofarm