Classic Kölsch
All-grain, OG 1.045, 25 IBU
Mash 9# of German pilsner malt (or 7# pils and 2# wheat malt) for 1 hour at 148º F
Bittering hops: 7 AAU Hallertau, Tettnang or Perle, 45 minutes in boil
Aroma hops: 0.5 oz , Hallertau, Tettnang, Hersbruck, Saaz, 5 minutes before knockout
Ferment with Wyeast 2565, Wyeast 1010 or White Labs WLP029 according to yeast specs.
Lager at 40º F for four weeks before serving.
Extract: Substitute 6# Extra Light DME or 4# DME and 2# wheat malt extract for the grain.
Sticke Altbier (Strong Altbier)
Extract, OG 1.058, 45 IBU
Steep 1# Caramunich III and 1 oz Carafa III for 20 minutes
Add to the steeping liquid 3# Munich malt extract and 5# Light DME
Bittering hops: 10 AAU Spalt or Perle
Flavor hops: 1 oz Hallertau, Tettnang, Spalt, 15 minutes boil
Aroma hops: 1 oz Hallertau, Tettnang, Hersbruck or Saaz, 5 minutes before knockout
Ferment with Wyeast 1007, White Labs WLP036 (drier) or WLP011 (maltier) according to yeast specs.
Lager at 40º F for six weeks before serving.
All-grain: Mash steeping grains and 7# German pilsner malt and 3# Munich malt at 150º F for one hour.
