Klassic Kolsch

by Mike Dixon
2nd Trub 2001, 2nd Shamrock 2002, 2nd US Open 2002, 3rd DEA 2002

8.25 lb. German Pilsner (Weissheimer)
1 lb. Wheat malt

117F Mash In
143F 30 minutes
159F 15 minutes
170F 10 minutes

1 Teaspoon Gypsum in Sparge

0.25 oz. Perle (7% AA, 85 min.)
0.125 oz. Perle (7% AA, 45 min.)
1 oz. Hallertauer Hersbrucker (5% AA, 15 min.)
Teaspoon Irish Moss (15 min)

Wyeast 2565 Kolsch yeast
Ferment at 62 F
Drop to lager temp of 33 F over 7 days, and lager at that temp for 5 weeks

OG 1.049 FG 1.010