Tettnang SMaSH Kölsch

Tettnang SMaSH Kölsch

(5-gallons/19-L all-grain)
OG = 1.040  FG = 1.008
IBU = 20  SRM = 3  ABV = 4.1%

Ingredients
8 lbs. (3.6 kg) continental Pilsner malt
4 AAU Tettnang hops (60 min.) (1 oz./28 g at 4% alpha acids)
4 AAU Tettnang hops (10 min.) (1 oz./28 g at 4% alpha acids) 
White Labs WLP029 (Kölsch Ale), Omega Yeast OYL-044 (Kölsch II), or SafAle K-97 yeast
¾ cup corn sugar (if priming)

Step by Step
With the goal of creating a medium- to medium-low-bodied Kölsch, mash in with 3 gallons (11.4 L) of 164 °F (74 °C) strike water to achieve a single-infusion rest temperature of 152 °F (68 °C). Hold at this temperature for 60 minutes.

With sparge water at 170 °F (77 °C), collect about 6.5 gallons (24.6 L) of wort. Boil for 60 minutes adding hops at the times indicated. At end of boil, create a whirlpool then let settle for 10 minutes.

Chill wort to slightly below fermentation temperature, around 64 °F (18 °C) then transfer to fermenter. Pitch yeast and ferment at 66 °F (19 °C). Hold at this temperature until fermentation is complete. Consider a short lagering at slightly above freezing temperature if possible. If not, wait 3–4 days before packaging.

Transfer beer to keg and force carbonate to 2.5 v/v or add priming sugar and bottle.

Extract-only version: Replace the Pilsner malt with 4.7 lbs. (2.1 kg) Pilsen dried malt extract. Heat 5 gallons (19 L) water to about 180 °F (82 °C), turn off heat and stir in the extract, making sure it is fully dissolved. Bring to boil and boil for 60 minutes, following hopping schedule of the all-grain recipe. After the boil is complete, whirlpool for 10 minutes and then chill wort to 64 °F (18 °C). Transfer to fermenter and top up to 5.25 gallons (20 L) with water. Pitch yeast and ferment at 66 °F (19 °C). Follow the remainder of the instructions in the all-grain recipe.