1.5lb Rice Hulls
2 lb Crystal 40
3.5 lb Acid Malt
4lb White Wheat
60lb German Pilsner Malt
MASH: Single Infusion 150 degrees for 75 minutes
MASH OUT: 168 degreees 15 minutes
WATER: 45% Distilled 55% LA City Tap water
3.66 oz Triple Pearl Hops (whole leaf) - 45 Minutes - 18 IBUs
3.25 oz Tettnang Hops - 25 Minutes - 6 IBU
Wyeast 2565 Kolsch Yeast
- Ferment at 60 degrees for 10 days.
- Let temp rise to 68-72 degrees for 2-3 days
- Cold crash to 33 degrees for 3 days
- Rack to secondary and lager at 33 degrees for 4 weeks.
Carbonate: medium to medium high.
You'll find this beer to be a near perfect balance of sweet and bitter with a light biscut malt profile and subtle fruity notes. The kolsch yeast and lagering period create a clean well-attenuated beer that could easily be mistaken for a lager or pilsner by the average beer consumer. It's high carbonation and delicate flavor makes for a easy drinking sessionable lawnmower beer that will pair best with fish, oysters, light salads, and soft creamy cheeses like brie. This recipe differs from most traditional KOLSCH recipes by using Triple Pearl hops as the bittering hop as opposed to all noble hops. Triple pearl adds very subtle melon and citrus notes that work well in the style without overpowering the beer.