Clear, clean, and beautiful in the glass, Jester Goldman’s pale golden Kölsch is a graceful dance of hops, malt, and mild ester in your mouth.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.047
FG: 1.009
IBUs: 21.3
ABV: 4.9%
MALT/GRAIN BILL
8 lb (3.6 kg) Pilsner malt
1 lb (454 g) Carapils
HOPS SCHEDULE
0.75 oz (21 g) Spalt [7.0% AA] at 60 minutes
1 oz (28 g) Tettnang [3.8%] at 15 minutes (more flavor, low aroma)
YEAST
Wyeast 2565 Kölsch or White Labs WLP029 German Ale/Kölsch
DIRECTIONS
Single-step infusion mash at 147°F (64°C). To avoid oversparging, use a thinner mash (around 3.75 gallons/14 liters of water) and adjust the sparge water accordingly.
Boil for 60 minutes, following the hops schedule.
Chill the wort to 65°F (18°C), pitch the yeast, and place the wort in a 60°F (15°C) fermentation chamber for 5–7 days. Raise the temperature to at 65°F (18°C) for 1 day for a diacetyl rest. Rack the beer and age at 35°F (2°C) for 21–30 days, then keg or bottle.