Thu Mar 16, 2006 7:57 pm
Recipe-wise, Kölsches are pretty easy. The trick is in the process. Use a good quality Continental Pils malt with Tetts or Hallerauer for bittinering and just a hint for flavor. You can add wheat but there's no need to and certainly, ,don't add any other flavor malts. I think last year's AHA winner used a touch of Vienna but again, it's not necessary.
Use a proper Kölsch yeast. I like Wyeast 2565 but have not tried WL's version. Ferment at 50 to 55°F. Pitch big and aerate well. Run a diacetyl rest at 60°F when the gravity is about 1.018 which will also let the attenuation reach its max. Then lager for 30 to 60 days and you're set.
Expect a slight white wine profile but clean other than that. Great summer beer.
