NORM’S KOLSCH

Ingredients:

8.0 lb German pils malt

0.8 lb U.S. white wheat malt

3.5 HBU U.S. Perle loose hops (bittering 1)

3.5 HBU U.S. Perle loose hops (bittering 2)

0.5 oz German Hershbrucker pellet hops (flavor)

1 vial White Labs WLP-029 yeast in starter

½ tsp Calcium chloride

1 tsp Irish moss

8 gal R.O. water

Procedure:

Mash the grains in 12 qt water at 154F. Add half the calcium chloride to the mash

water and half to the sparge water. Rest at 142 – 146F for 30 min. Add 3 qt

boiling water. Add external heat as necessary to bring T to 159F. Rest for 30 min

(T may fall to 153F during rest). Heat to 166 – 170F for mash-off. Recirculate

first runnings at 168 – 172F until clear wort is obtained. Rinse with 15 qt sparge

water at 172F. Sparge should be slow for good efficiency. Do not let grain bed T

get above 170F. Add 2 qt water and bring to boil. Boil for a total of 90 min. Add

half the Perle hops for the last 60 min of boil, and add the other half of the Perle hops for the last 45 min of the boil. Add the Irish moss during the last 20 – 40 min of the boil. Add the flavor hops for the last 10 min of the boil. At end of boil cut heat source and cool rapidly to 70 – 75F. Use make-up water if necessary to hit target gravity of 1.050. Oxygenate and pitch yeast. Ferment at 62<T<65F for 8 days or until fermentation slows. Rack to secondary fermenter and continue fermentation at 62<T<65F until complete. Rack to keg and cold condition 30 days at 29<T<32F. Six bottles were counter-pressure filled.

O.G. 1.050

F.G. 1.010