Description:

This recipe can produce very different beers depending on the mash and fermentaion temperatures used. For a very crisp, clean, lager-like beer, mash at 63 C or 145 F and keep active fermentation to 14 C or 57 F. For a more fruity kolsch mash at 65 C or 149 F and keep active fermentation to 17 C. Using Safale K97 or Fermentis US-05 are some other ways of changing the resulting beer. Source: Lloyd Powell

Ingredients:

• 7 lbs 2.3 oz - Pilsner (2 Row) Ger (2.0 SRM) (Grain)
• 1 lbs 14.5 oz - Vienna Malt (3.5 SRM) (Grain)
• 7.6 oz - Cara-Pils/Dextrine (2.0 SRM) (Grain)
• 1.3 oz - Hallertauer [4.2%] - Boil 60 min (Hops)
• 0.6 oz - Hallertauer [4.2%] - Boil 20 min (Hops)
• 0.41 - Whirlfloc Tablet (Boil 15 min) (Misc)
• 0 pkgs - German Ale (Wyeast Labs #1007) (Yeast)

Additional Instructions

Boil: 90 Minutes

Beer Profile

Original Gravity: 1.049 (12.1° P)
Final Gravity: 1.010 SG (2.5° P)
Alcohol by Vol: 5.1%
Color SRM: 3.7  Color Sample 
Bitterness IBU: 25.5
Recipe Type: all-grain
Yield: 5.02 US Gallons

Source: Malty Matey