ALEiens Homebrew Club

Spreading the Joys of Home Brewing Throughout Philadelphia and the Universe!

Style: 6C Kolsch
Size: 5.5 gal

Grain Bill/Adjuncts
-10.3lbs Pilsner Malt
-1lb Vienna Malt
-1tbsp 5.2ph Stabilizer (Mash)
-1tab Whirlfloc (15 minutes left in boil)
-1tsp Wyeast Nutrient (15 minutes left in boil)

Water
-5 gal for the mash
-5gal for the sparge (batch)

Rest Temperatures
-149F for 75 mins
-168 mashout

-Boil for 90 mins

Hops
1.5oz Halltertauer 4.2% (60 minutes left in boil)

Yeast
-Wyeast 1007 German Ale (2 packs)
-Pitch the appropriate amount of yeast by making a starter or buying the appropriate amount of vials/packs
-Oxygenate or aerate your wort thoroughly
-Pitched at 63F

Fermentation
-Ferment at 60F for 10 days
-Lager for at least a month @ near-freezing temps
-carbonate to 2.5-2.75 vols CO2

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This was delicious when I tasted it at the meeting. I've been meaning to brew a Kolsch, so I may try this.
This is one of those beers that I may start brewing 10gals of it at a time, because it is really tasty but takes a little longer to age.
Good for the summer too!

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