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Alki Point Sunset

Classification: German ale, Kolsch, all-grain

Source: Charlie Gow (, r.c.b., 8/9/94

Here's the recipe for the Koelsch that took first place in German Ales/ California Common at the 1994 HWBTA Nationals.

After several discussions with some *knowledgeable* brewers, I plan to change to the hopping profile to only German noble hops (Hersbrucker & Spalt). The honey will help dry the beer out, and the honey "tang" helps give the finished beer a slightly winy nose and palate.

Big thanks to Dave Brockington, Jim Busch, and Scott Bickham for the recommended tweaks.



Mash In: 132F
Protein Rest: 30 min @ 124F
Saccharification: 90 min @ 150F
Mash Off: 10 min @ 168F

Sparge to collect 5.75 gallons of sweet wort (or until SG of runoff is 1.010-1.012).

Boil for 90 minutes. Adding 1.125# clover honey for the last 15 minutes of the boil.

Force cool to 62F and pitch slurry from 1.25L starter of Wyeast #2565 Kolsch.