Austin Homebrew Supply's Texas Kolsch

Category:

Seasons:

January, February, March, April, May, June, July, August, September, October, November, December

This is a house recipe for a full-bodied, Kolsch-style ale—a true Texas/German-styled beer in the tradition of the early Central Texas German settlements. Expect a soft wheat and grapefruit flavor with enough hoppy bitterness to land a solid punch without puckering your lips—a perfect beer for brewing and sharing during springtime in Austin.

Used with permission by Austin Homebrew Supply.

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Ingredients

For 1 Person(s)

Recipe

Grains:
2 1/2 pounds 2-row
1/4 pounds red wheat
1/2 pounds Carapils
Malt Extract:
3 pounds extra-pale extract
2 pounds wheat extract
Hops:
1 1/2 ounces Crystal (bittering—60 min.)
1 1/2 ounces Crystal (flavor—15 min.)
Yeast (one of the following):
White Labs German Kolsch/Ale 029
Wyeast Kolsch Ale 2565
Nottingham Ale Dry Yeast
1 bag of priming sugar

Austin Homebrew Supply's Texas Kolsch Directions

Steep grains in 2 ½ gallons of water at 155° F for 45 minutes.
Remove grains, and add extra-pale and wheat extracts. Stir constantly to dissolve.
Heat to a boil and continue to stir well so mixture doesn’t boil over or scorch the bottom of the pot. Add the bittering addition of Crystal hops. Boil for 45 minutes.
Add remaining flavor Crystal hops and boil for 15 minutes.
Remove from heat and cool to 80°.
Pour into primary fermenter.
Add enough cool water to bring volume to 5 ¼ gallons.
Use hydrometer to take a gravity reading. Original gravity (OG) should be 1.052.
Pitch yeast and ferment for 5–7 days.
When primary fermentation is complete, transfer beer into secondary fermenter for another 5–7 days.
Take a final gravity (FG) reading. It should be 1.012.
Transfer beer into bottling bucket, add the water-diluted priming sugar, stir gently, then bottle and cap. This handcrafted beer will taste best after 3 weeks or more of storage.