Summer Kölsch NHC 2005

Paul Long

Kölsch

for 10 U.S. gallons (37.8 L)

Ingredients

Weyermann Pilsner lager malt [amount unknown]

1.0 oz (28 g) Saaz whole hops (60 min.)

2.0 oz (57 g) Hallertauer whole hops (60 min.)

2.0 oz (57 g) Saaz whole hops (15 min.)

1.0 oz (28 g) Saaz whole hops (5 min.)

Wyeast No. 2112 California Lager yeast

Forced CO2 to carbonate

Specs

Original Specific Gravity: 1.050

Final Specific Gravity: 1.006

Boiling Time: 50 minutes

Primary Fermentation: 10 days at 63° F (17° C) in glass.

Directions

Mash grains at 152° F (67° C) and hold for 60 minutes.

Judges’ Comments

 “An excellent representation. I have been to Köln, and you hit the mark. Well done. Great yeast flavor.”

 “Excellent beer. Don’t change a thing.”