Summer Kölsch - Extract Recipe

Big Brew 2006

For 5 gallons using a 3-gallon boil.

O.G.: 1.052
F.G.: 1.006
IBU: 18
SRM: 4
BU/GU Ratio: 0.36

Fermentables
7.0 lbs. Pale Liquid Malt Extract
-OR-
5.5 lbs Extra Light Dry Malt Extract

Hops
1.75 oz. Hallertauer, (4.0% AA), 50 min.
1.25 oz. Czech Saaz, (3.5% AA), 15 min.

¾ tsp Irish moss, added at 15 minutes

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

Procedure
Heat 2 gallons of water for liquid extract, or 2.5 gallons for dry extract, and stir in the extract before bringing it to a boil. At the beginning of the 50-minute boil, add the first hops. Boil for 35 minutes then add the second hops and the Irish moss. After the 50-minute boil, cool the wort. Transfer the wort to a fermenter with 2 to 3 gallons of cold water and top-up to 5 gallons, if necessary. Take a specific gravity reading. 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 back to 60 to 63° F for one week. Keg or bottle afterwards.

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