The inaugural beer in the new kegging system is going to be a kölsch. While I was picking up the kegs and ancillary equipment I grabbed the ingredients for the brew. Here’s the ingredients and procedure:
- 2 pounds Great Western 2-Row Pale Malt
- 3/4 pound Weyermann Light Munich Malt
- 3.25 pounds light malt syrup
- 2 pounds wheat malt syrup (60% pale / 40% wheat)
- 1.5 oz, Tettnanger hops
- 3/4 oz. Spalt hops
- 1/4 oz. Czech Saaz hops
- 1 Whirlfloc tablet
- White Labs German Ale/ Kölsch Yeast WLP029
Preparation steps
- Bring 2 gallons of water to 122° and steep grains for 10 minutes
- Raise the water to 140° and steep grains for 10 minutes
- Raise the water to 150° and steep grains for 90 minutes
- Sparge the grains with 2 quarts of hot water
- Bring the wort to a boil, remove from heat, and add the extracts and 1.5 oz. Tettnanger hops
- Return to heat and boil for 45 minutes
- Add 1/2 oz. Spalt hops and the Whirlfloc tablet
- Boil for 10 minutes
- Add 1/4 oz. Spalt hops and 1/4 oz. Czech Saaz hops
- Boil for 5 minutes
- Chill the wort as quickly as possible and transfer to the carboy
- Fill to 5 1/8 gallons and aerate well
- Pitch yeast
My starting gravity is a little high, but it was dropping as suspended particles settled out so I’m estimating it at somewhere around 1.052