Koelsch

Classification: kolsch, German ale, partial mash

Source: Rob Mongeon (mr_spock@delphi.com)

The Mountain Brewers of Long Trail Ale fame make an excellent Kolsche. They brew in Vermont! It is a light bodied ale with a faint apple crispness caused by the yeast. I've made a partial mash recipie for this brew that took 2nd place in '92 local AHA competition.

Ingredients:

3 lbs Brit. pale malt
1.5 lbs wheat malt
3.3 lbs Munton & Fison light malt extract
1.0 lb laaglander light dry extract (for a little body)
hops (10 IBU)
Wyeast Kolsch (Cologne) yeast

Procedure:

Hop 7 IBU at beginning of boil, 3 at 30minutes and the rest 10 minutes before the end of boil. The key to this style beer is the use of WYEAST KOLSCHE or COLOGNE yeast and the use of wheat to give it the kolsche snap.