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:

• 8 lbs 8.0 oz - Pilsner (2 Row) Ger (2.0 SRM) (Grain)
• 2 lbs 8.0 oz - Vienna Malt (3.5 SRM) (Grain)
• 8.0 oz - Cara-Pils/Dextrine (2.0 SRM) (Grain)
• 1.0 oz - Strisslespalt [2.6%] - First Wort (Hops)
• 1.0 oz - Tettnang [6.1%] - Boil 60 min (Hops)
• 0.28 tsp - Irish Moss (Boil 10 min) (Misc)
• 1.0 oz - Select Spalt [2.6%] - Steep 0 min (Hops)
• 1 pkgs - German Ale/Kolsch (White Labs #WLP029) (Yeast)

Additional Instructions

Boil: 60 Minutes

Beer Profile

Original Gravity: 1.051 (12.5° P)
Final Gravity: 1.014 SG (3.5° P)
Alcohol by Vol: 4.8%
Color SRM: 4.2  Color Sample 
Bitterness IBU: 29.5
Recipe Type: all-grain
Yield: 6.00 US Gallons

Source: Five Moths Brewery