kolsch, German ale, partial mash
Source: Rob Mongeon (email@example.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.
- 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
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.