Stock # HBS023
· 8.5 pounds Pilsner malt
· ½ ounce Hallertau hops (bittering)
· ¼ ounce Tettnang hops (flavor)
· ¼ ounce Tettnang hops (aroma)
· 1 cup corn sugar
1 packet Danstar Windsor ale yeast
(recommended liquid yeast: White Labs WLP029 German Ale/Koelsch)
· 1 tsp yeast nutrient
Create a yeast slurry by taking a quart of preboiled water and adding a 2 tablespoons of dry malt extract and a teaspoon of yeast nutrient. Pitch the yeast into the liquid, cover, and set aside. You can do this 1 to 3 days before brewing to ensure a healthy yeast bed.
Heat water to 154F prior to strike. This should give you a mash-in temperature of ~145F. Allow one hour conversion. Sparge at 172F to obtain 6 ½ gallons of wort prior to boil. Set boil time for 90 minutes. Add the bittering hops immediately, with the flavor hops being added 30 minutes later. Add the aroma hops with 15 minutes remaining.
Strain and chill the hot wort into a sterile primary. Add enough chilled water to raise the volume back to 5 gallons (this should not be necessary, as the boil time should result in 5 gallons remaining). Aerate the wort well before pitching the yeast. Optimum fermentation temperature is between 60F and 65F. Allow fermentation for 10 to 12 days.
Koelsch tastes best when properly aged. If aging (rather than kegging or bottling right away), rack the wort into the aging vessel after only 4 to 5 days of fermentation. Reduce the temperature to 32F and allow fermentation to run another 3 to 4 weeks in the aging vessel. Then bottle or keg normally.
OG: 1.047 FG: 1.013 (ABV ~4.4%)
SRM: 3 IBU: 22