(5 gallons, extract with grains)
OG = 1.047 to 1.048 FG = 1.010 to 1.011 SRM = 3 IBU = 23 ABV = 4.7%
4 oz. German crystal malt (2.5° Lovibond)
4 oz. Munich malt
4 lb. Muntons extra-light dry malt extract
1.5 lb. Muntons wheat dry malt extract
5.4 AAUs Tettnanger (1.25 oz. of 4.3% alpha acid) (bittering)
1 AAUs Spalt (0.25 oz. of 4% alpha acid) (flavor)
1 AAUs Czech Saaz (0.25 oz. of 4% alpha acid) (flavor)
1 tsp. Irish moss for 15 minutes
1 AAUs Spalt (0.25 oz. of 4% alpha acid) (aroma)
1 AAUs Czech Saaz (0.25 oz. of 4% alpha acid) (aroma)
Kölsch (Wyeast 2565) or German Ale (White Labs WLP029) yeast
1-1/4 cup Muntons extra-light DME
Step by Step
Bring 1 gallon of water to 155° F, add crushed grain and hold for 30 min. at 150° F. Strain the grain into the brewpot and sparge with 1/2 gallon of 168° F water. Add the dry malt extract, dry wheat malt extract and the bittering hops.
Bring the total volume in the brewpot to 2.5 gallons. Boil for 45 min., then add the flavor hops and Irish moss. Boil for 13 min., then add the aroma hops. Boil for 2 min., then remove from the stove. Cool wort for 15 min. Strain into the primary fermenter and add water to obtain 5-1/8 gallons.
Add yeast when wort has cooled to below 80° F. Oxygenate-aerate well. Ferment at 60° to 62° F for 7 days, then rack into secondary (glass carboy). Ferment until target gravity has been reached and beer has cleared (approximately 5 weeks). Prime and bottle. Carbonate at 70° to 72° F for 3 to 4 weeks. Store at cellar temperature.
Partial-Mash Option: Acidify the mash water to below 7 pH. Mash 2.25 lbs. German two-row pilsner malt and the specialty grains in 1 gallon of water at 122° F for 30 min. and then at 149° F for 90 min. Sparge with 1.5 gallons of water at 5.7 pH and 168° F. Then follow the extract recipe, omitting 1.75 lbs. of Muntons extra-light DME from the boil.
All-Grain Option: Acidify the mash water to below 7 pH. Mash 7.5 lbs. German 2-row pilsner malt, 1 lb. German wheat malt and the specialty grains in 3 gallons of water at 122° F for 20 min. and then at 149° F for 90 min. Sparge with 4.5 gallons of water at 5.7 pH and 168° F. The total boil time is approximately 60 min. Add 4.4 AAUs of bittering hops for the last 60 min. of the boil. Add the flavor hops, Irish moss and aroma hops as indicated by the extract recipe.