Yes, we are here!

At FERMENTATION and MOTHER EARTH NEWS, we have been educating folks about the benefits of self-reliance for 50 years. That includes researching and sourcing the best books and products to help individuals master the skills they need in times like these and beyond. Our online store is open and we are here to answer any questions you might have. Our customer service staff is available Monday through Friday from 8a.m.-5p.m. CDT. We can be reached at 1-800-978-7464 or by email. Stay safe!


Summer Sun Kolsch Recipe

Brew this classic Cologne beer, Kolsch, whose crisp, refreshing taste comes from a warm fermentation coupled with a cool lager.

| April 2019

kolsch-flight
Image by Praglady from Pixabay

The Kölsch is one of the very lightest ales, and can often be mistaken for a lager. This beer should be light, crisp, and refreshing. While a simple beer, it can be challenging at times as there is little for off flavors to hide behind. Pay attention to your technique and this can be a rewarding beer to sip on a hot day in the summer sun.

Information

OG: 1.046
FG: 1.0
IBU: 24
SRM: 3.7
ABV: 5%
Batch size: 5.5 gallons

Ingredients

  • 10 lbs. Pilsner Malt
  • 8 oz. Munich Malt
  • 2.5 oz. Hallertauer Hops
  • 5 oz. Corn Sugar (bottle conditioning)
  • Kölsch Yeast (Wyeast 1956)

Directions

  1. Mash in with 4.5 gallons of 156 degrees Fahrenheit water to reach a mash temp of 148 degrees Fahrenheit. Mash for 1 hour. Sparge with 6 gallons of 168 degrees Fahrenheit water. Boil for 90 minutes, adding the 2.5 oz. of Hallertauer Hopswhen there is 20 minutes left to the boil.
  2. Ferment with a Kölsch Yeast for 2 weeks at a temperature as close to 60°F as you can get it, if you have trouble keeping the temp down, don’t worry and keep it as close as possible for the first three days. Many examples of this beer will be lagered, or otherwise kept in cold storage for a few weeks prior to serving.
  3. For bottle conditioning, prime with 5 oz. of corn sugar.

 

For extract versions, replace the Pilsner Malt with 7.5 lbs. of a Pilsner-based liquid malt extract. Steep the Munich Malt for 45 minutes in one quart of 150 degrees Fahrenheit water, before adding to the boil. As this is a very light beer, you want to hold back at least half of your extract until the last 15 minutes of the boil to avoid darkening.



homebrewers-handbook

More from The Homebrewer’s Handbook


Excerpted with permission from The Homebrewer’s Handbook: An Illustrated Beginner’s Guide by Matthew Schaefer. Copyright 2014 by Skyhorse Publishing, Inc.






webinar-online

MOTHER EARTH NEWS FAIR ONLINE

Summer 2020
Learn at Home!

Eight courses, 56 workshop videos, interactive Q&As, exclusive offers, plus access to our private Facebook group.

LEARN MORE





Become a Fermentation Member Today!

Fermentation

Discover how EASY and HEALTHY crafting your own money-saving fermented masterpieces can be. 

Transform mealtimes like never before and stay healthy at the same time with a one-year membership to Fermentation for only $29.95. Learn to regularly include fermented food and drinks in your diet naturally, combat bad bacteria and strengthen your immune system.

Fermentation will open up your world to the foods you can eat to improve your health. You'll learn how to make them, how they originated and what tools and ingredients you'll need to create your own delicious fermented foods and drinks. Become a member today and save as much as 25% off the newsstand price!




Facebook Pinterest Instagram YouTube Twitter

fermentation


click me