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Kentucky Kölsch
By TheBeerOrg

Clean, crisp and hoppy. Controlling fermentation and aging temperature is crucial!
7.5# Weyermann Pilsner Malt
.5# Weyermann Munich Malt
1# Briess White Wheat
3.0oz Honey Malt
2.4oz Hallertau Leaf
Liquid Kolsch Yeast
Whirlfloc Tablet
* Make a BIG yeast starter!
* Mash @ 142F with 12qts, rest 5min
* Decoct 6qt thick mash for 15 minutes, return.
* Rest for 15 minutes
* Decoct 6qts thick mash for 15 minutes, return.
* Sparge with 165F water, collect 6.5gal wort.
* Once boiling, add 0.6oz hops, do so each 30 minutes, for a 90 minute boil.
* Chill and pitch at 70F, ferment @ 62-65F
* Secondary for two weeks @ 50-55F
* Keg or bottle and then lager for 2-3 weeks at near freezing temperatures.

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