"Ever since the first alt bier hit my lips I've been hooked on this style! Germany has alot more to offer than just their lagers and this is a great example!" Ryan recommends a step mash. He likes to dough-in at 130F for a 15 minute Protein Rest, and then raise to sacharification rest of 154F for 60 minutes before mashing out at 168F. He likes a 45-60 minute sparge with 170F liquor. Ryan also recommends a 90 minute boil for this style, so hold off on those hops until you are 30 minutes into boil. You may need to collect more wort than you normally would to compensate for the additional boil-off. Ferment at 62-64 for 2 weeks in primary, and lager or 4-8 weeks at 40F if you can keep your hands off it for that long. Prost!
Estimated Original Gravity:1.052 - 1.056
SRM (Color Range: 15
IBU's: 34-38 Estimated Alcohol Percentage: 5%
Our recipe kits DO NOT include grain bags, yeast or priming sugar. The recommended yeast(s) can be found below. All grains will come milled, unless you select unmilled base malts.
WLP029 - White Labs German Kolsch
WLP036 - White Labs Dusseldorf Alt
WY1007 - Wyeast German Ale
WY2565 - Wyeast Kolsch
GY021 - GigaYeast Kolsch Bier
IYG02 - Imperial Kaiser
IYG03 - Imperial Deiter