Summer Kölsch - All-Grain Recipe

Big Brew 2006

5 gallons using a 6 gallon boil.

O.G.: 1.050
F.G.: 1.006
IBU: 29
SRM: 3
BU/GU Ratio: 0.58

Fermentables
9.00 lbs. Pilsner Lager Malt

Hops – Whole hops
1.0 oz. Czech Saaz, (3.5% AA), 50 min.
1.5 oz. Hallertauer, (4.0% AA), 50 min.
2.0 oz. Czech Saaz, (3.5% AA), 15 min.
1.0 oz. Czech Saaz, (3.5% AA), 5 min.

¾ tsp Irish moss, added at 15 minutes

Yeast
Wyeast 2112 California Lager Yeast or White Labs WLP810 San Francisco Lager Yeast

Procedure
Mash grains at 152 F and hold for 60 minutes. Mash out at 170 F and sparge with 170 F water. Collect enough run off to end up with 5 gallons after a 50-minute boil (approximately 6 gallons). Bring to a boil and add the first hops. Boil for 35 minutes before adding the second hops and the Irish moss. Boil 10 minutes more and add the last hop addition. After the 50-minute boil, chill to 63 F, and transfer to a fermenter.  Take a gravity reading, then pitch the yeast and aerate well.  Ferment at 63 F for one week to 10 days. Rack to secondary and let sit for a day at 65 to 68 F for a diacetyl rest.  Lower the temperature gradually to 36 F and store for three weeks.

Carbonation
Force carbonate at 2.5 – 3.0 volumes of CO₂.
—OR—
Bottle condition using 1 cup corn sugar.