Wiess

(5 gallons/19 L, all-grain)
OG = 1.040  FG = 1.010
IBU = 25  SRM = 4  ABV = 3.8%

Ingredients
5.3 lbs. (2.4 kg) Weyermann Bohemian Floor-Malted Pilsner Malt
1.8 lbs. (0.82 kg) pale wheat malt
0.67 lbs. (0.3 kg) Weyermann Carahell® malt 
0.33 lbs. (0.15 kg) acidulated malt 
3.2 AAU Spalt hops (60 min.) (0.95 oz./27 g at 3.4% alpha acids) 
6.9 AAU Hersbrucker hops (whirlpool) (3 oz./85 g at 2.3% alpha acids)
A Kölsch-style yeast (such as Wyeast 2565 or SafAle K-97)
3⁄4 cup corn sugar (if priming)

Step by Step
Mash-in at 113 °F (45 °C); rest 5 minutes; raise temperature to 153 °F (66 °C); rest 30 minutes; raise temperature to 162 °F (72 °C); rest 15 minutes; raise temperature to mash-out temperature of 172 °F (78 °C). Boil 75 minutes, adding hops as indicated. At the end of the boil add the aroma hops and whirlpool for 15 minutes. Chill to the mid-range of your yeast’s fermentation temperature, aerate, and pitch yeast. Ferment and then bottle or keg as normal.

Wiess

(5 gallons/19 L, extract with grains)
OG = 1.040  FG = 1.010
IBU = 25  SRM = 4  ABV = 3.8%

Ingredients
3.1 lbs. (1.4 kg) Pilsen dried malt extract
1 lbs. (0.45 kg) wheat dried malt extract 
0.67 lbs. (0.3 kg) Weyermann Carahell® malt 
0.33 lbs. (0.15 kg) acidulated malt 
3.2 AAU Spalt hops (60 min.) (0.95 oz./27 g at 3.4% alpha acids) 
6.9 AAU Hersbrucker hops (whirlpool) (3 oz./85 g at 2.3% alpha acids)
A Kölsch-style yeast (such as Wyeast 2565 or SafAle K-97)
3⁄4 cup corn sugar (if priming)

Step by Step
Start heating 5 gallons (19 L) of water. As the water warms, place the crushed grains in a muslin bag and submerge in the water. When the water hits 170 °F (77 °C) remove the grains and allow to drip back into the pot. Remove from heat and stir in all the malt extract. Stir until fully dissolved then return to heat and bring to a boil.

Boil 60 minutes, adding hops as indicated. At the end of the boil add the aroma hops and whirlpool for 15 minutes. Chill to the mid-range of your yeast’s fermentation temperature, aerate, and pitch yeast. Ferment and then bottle or keg as normal.

Sensory Evaluation of Test Brew: This beer appears golden blond and slightly turbid. The head is tall and strong. On the palate, this beer has a faint sweetness and some graininess, balanced by a mild acidity. The noble hop aromas come to the fore especially in the finish. Cognoscenti will recognize this beer right after the first sip as a chewier and heftier forerunner of the modern Kölsch.