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Commandingly German, this beer proves that sometimes there is something to keeping it simple. Schill Malz kilns this unique malt less than 10 km from downtown Cologne, where the appellation of Kolsch has been protected for over 15 years, and bureaucracy hasn’t kept it down for hundreds more. Malty notes ranging from saltines with a gloss of nut butter to fresh-cut hay are balanced by herbal German hops and a dollop of fruity yeast. Prove that Kolsch is never out of style and never out of season, get to 100%.
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Beer Kit Yield 3 Gallons Recipe and Instructions Click Here for 100% Kolsch BIAB All Grain Kit Brewing Instructions Regional Style German/Czech/Continental Original Gravity 1054 Total Time to Make 6 weeks
5.0 / 5.04 ReviewsGreat BeerUsed WLP029 & made this for a family party. We had some German family in town & not only did the majority of the people who tried this like it, but the German's loved it. A definite regular in the rotation. Plus, with this being a smaller size, I can make a split mash on the stove with two pots. Then, after it boils down, it's mixed together in the carboy. Couldn't get easier than that.July 8, 2016Delicious!So let me start by saying that I did everything I could have possibly done to mess this beer up, I brewed too late in the evening, I brewed on Friday the 13th, I broke many sanitation rules, I exposed the finished wort to the air way to much, and yet this spartan of a beer still came out perfect! It was my second time brewing and it was delicious. Mine turned out to have more of a orange glow than the one pictured because I added some extras.
2oz Gambrinus Honey Malt
4oz 60L Caramel
.4oz Mandarina Hops at flame out
1/2 Cup wildflower honey at flame out
I only have one 3 gallon carboy so I left mine in the primary for 3 weeks then bottled it and let it carbonate for 2 weeks. Next time though I think I will let it bottle condition for 3 weeks because with every passing week it keeps getting more refined and better tasting. A very refreshing beer that is a little too easy to drink.February 26, 2017Purchased
3 months agoBe patientStarted out slow.Very much an over powering alcohol taste. After about 12 weeks bottled it is just outstanding. Crisp, light hint of fruit, good head retention. I have now just finished making another batch.February 1, 2017Purchased
8 months ago
Browse 4 questions Browse 4 questions and 11 answersWhat does "cold" mean in "2 weeks cold secondary"? I am using US-05. If "cold" means below 59F, then I assume racking to secondary after complete fermentation in primary.BEST ANSWER: If you would like to go colder than 59f that will be fine but just remember that you will most likely want to add a small amount (about 1/4 to 1/2 a packet) of yeast at bottling.Is the mash rest different than the sacch. rest? "Let the mash rest", then the directions go right into lautering. How long do i let the mash rest (with the grist still in the water/wort)?BEST ANSWER: Hi TJ,
You'll want the mash to rest for 90 minutes. So, yes, it's the same. Step 7 (the saach rest) is to the right of Step 6, not below it.What amount of priming sugar would you recommend for the kolsch kit and the porter kit? I also have fizz drops available. I like a medium carbonation for both beers. This is the first time brewing these BIAB kits and will start brewing soon.BEST ANSWER: Hi Steve,
I'd recommend using the priming calculator on our website: http://www.northernbrewer.com/priming-sugar-calculator/
For 5 gallons at room temperature, you'll want somewhere between 2/3 and 3/4 cups priming sugar. Hope this helps.After you add the grist, do you maintain the 152 degree temp. through out the 60 minute mash rest time ? thanks ,BEST ANSWER: Hi Steve
you'll want to keep the temp as steady as possible. If you lose a degree or two over the hour
that's nothing to worry about.
One thing though
this particular kit actually calls for a 90 minute mash.