Kolsch

Brewed by Bob Wilcox 

Kolsch-Style ale 
BJCP 8A 

OG.  1.048 
FG.  1.010 
ALC. 4.9% 
IBU.  24.6 
SRM. 3.0 
  

Ingredients for 5 Gals 
8.68 lbs. Weyermann 2-row Pils malt 
1.45 lbs. Wheat Malt 
.5 lbs    Cara-Pils 
1 oz.     Hallertauer 4.8% 60 mins Boil 
.25 oz.   Hallertauer 4.8% 30 mins Boil 
2 g       Hallertauer 4.8%  5 mins Boil 

Mash at 147 degs for 1 hour 
Add 2.5-3 gals of 195 deg water and heat to mash out temp. 168 degs hold 15 mins. 
Drain to kettle and boil 10 mins and start hop additions as noted. 
Add irish Moss at 45 mins. 
Chill to 70 degs let settle 20-30 mins 
Drain to fermentor and pitch White Labs WLP029 Kolsch yeast. 
Ferment at 62 degs for 10 days 
Rack to keg and cold condition at 35 degs for8-10 weeks.