Kolsh (Extract)

Crisp, delicate and oh-so-drinkable, the German-style Kolsch is a beer hybrid, meaning that its production and subsequent beer drinking experience saddles qualities of both lager beers and ale beers. These light and refreshing ale-lager hybrids are perfect for warm summer days and have become a favored style by American craft brewers and beer lovers alike.

Ingredient List:

• (2) 3.3 lb Cans Briess Pilsen LME (Liquid Malt Extract)
• .5 lb Table Sugar
• 1 oz Hallertau Hops
• 1 pack Safale US-05 Yeast (dry)
• 5 oz Priming Sugar (for bottling)

Directions:

1. Heat 6 quarts of Campden treated water to 140 degrees.
2. With heat off, stir in 6.6 pounds (2 cans) of liquid extract and .5 lb table sugar until dissolved.
3. Add as much Campden treated water to pot as you can to get either 6.5 gallons or within 2-3 inches from the top.
4. Turn on heat and bring to a boil. WATCH FOR HOT BREAK aka BOIL OVER.
5. After HOT BREAK, set timer for 60 minutes.
6. Add 60 minute hop addition, 1 oz. Hallertau.
7. At 20 minutes left, place wort chiller in kettle if using a coil chiller. This will sanitize the chiller.
8. Add Whirlfloc at 10 minutes left in boil.
9. At 0 minutes, turn off heat.
10. Turn on wort chiller or move to ice water bath.
11. Chill wort to 65 degrees.
12. Siphon wort to fermenter, add makeup water to get 5 1/4 gallons. Check Original Gravity (should be 1.040-1.050). Pitch yeast. Place lid / bung and airlock on fermenter. Fill airlock with sanitizer.
13. Ferment at 68-72 degrees for 2 to 3 weeks, no secondary fermentation.
14. Check final gravity. If below 1.020, it’s okay to bottle.

Bottling Instructions:

1. Boil 5 ounces of Priming Sugar in 2 cups of water for 5 minutes (can use corn or table sugar if no priming sugar is available).
2. Cover container and cool to room temperature.
3. Add cooled sugar solution to bottling bucket.
4. Rack beer into bottling bucket and gently stir with sanitized spoon to mix. Be careful not to introduce oxygen.
5. Bottle and cap.
6. Store bottles at room temperature for two weeks.
7. Chill and enjoy.

Upgrade Options:

• Try liquid yeasts (Wyeast 1056 American Ale)

Brewing Notes:

• If it touches your wort / beer, it must be sanitized. If it ain’t wet with sanitizer, it ain’t sanitized!
• When you make up your sanitizer, fill a clean spray bottle with some for later.
• Dip, dunk, or spray everything with sanitizer 2 minutes before using it.
• Don’t breathe into your cooling kettle or cooled wort – the worst beer spoilage bacteria all live in your mouth.
• DO NOT PUT ICE DIRECTLY INTO YOUR WORT WHEN COOLING. ICE MACHINES ARE A PLAYGROUND FOR BACTERIA.
• If using Wyeast, Pop the smack pack of yeast at least 6 hours before brewing.
• Have a few beers and have fun! You’re supposed to enjoy it. The yeast do all the hard work.