Batch Size (gal):
Boil Volume (gal):
This recipe is designed to make a moderately strong German Ale that is dark amber in color. The fermentables include 15 percent wheat extract. Fermentables also include Dextrin Malt and Chocolate Malt. It uses Continental hops dosed for low hop presence, with additions for bittering, flavor, and aroma. The Kolsch Ale yeast supports maltiness with subdued fruitiness and a crisp finish.
4.75 lbs of Extra Light Dry Malt Extract
1 lbs of Wheat Dry Malt Extract
2 lbs of Dextrin Malt
0.25 lbs of Chocolate Malt
Continental (Saaz, Hallertauer, Tettnanger, Spalt - 5 % AA, pellet)
1.25 oz for 60 min. (bittering)
1.25 oz for 15 min. (flavor)
0.5 oz for 5 min. (aroma)
Wyeast 2565 Kolsch - 1 packet
Extract and Specialty Grain Brewing
Steep specialty grain in brewpot at 150 °F for 20-30 minutes, then remove.
Add extract and boil wort for 60 minutes.
Add hops during boil as scheduled.
Estimated total brewing time = 90 minutes.
Primary Fermentation - 10 days at 65 °F.
Secondary Fermentation - 14 days at 65 °F.
Do not filter.
0.75 cup of Extra Light Dry Malt Extract for moderate carbonation.
A total of 53 bottles of 12 oz size are needed.
14 days at 65 °F.
55 - 60 °F.
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