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
8oz Wheat Malt
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)
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.
ABV = 4.5%