Another spring, another Kolsch. This is one of my favorite seasonal brewing traditions.

This time around I’m going to try a 100% extract version of this beer. For my last few brew days, I’ve done one all grain batch, and one extract. I can basically finish the extract beer while the mash is going for the all grain one.

It’s very time efficient. Brew two beers, but only really have to clean once.

This might be the simplest recipe I’ve ever made. Just light pils DME and some Hallertau hops.

Recipe

Batch size:      5.5 gallons
Target OG:       1.044
Target FG:       1.010
Calculated IBU:  30.5
Calculated SRM:  5.7
I don't trust this SRM estimate.
It came out quite light.

Grain bill:
5.5 lb  Briess Pilsen Light DME  (100%)

Mash: N/A

Hops:
2.75 oz Hallertau Mittelfrüh 3.6%
        @ 60 minutes (30 IBU)
1.25 oz Hallertau Mittelfrüh 3.6%
        @ 1 minute   (0.5 IBU)

Yeast:
Imperial Dieter (No Starter)
Fermentation temp 62°F
Raise temp to 70 when fermentation slows down

Notes

2022-04-15 - Brew day. OG 1.045. Poured into a sour fermenter by accident. Reheated to 160 and chilled again.

2022-04-18 - Fermentation slowing noticeably. Raised temp to 70* over about 24 hours.

2022-04-24 - Kegged. 1 campden tablet and 1/2 tsp gelatin. FG 1.008. Tasting pretty nice. Will leave room temp for a week and then crash/carb. ~4.85%

2022-05-15 - Scored a 38 and Won the Light Lager category at the 2022 Frederick Battle of the Bubbles!

Judges comments: Excellent appearance. Flavor was liked, but a bit too bitter for style. Slightly astringent. Light sulfur aroma which isn’t to style according to the new 2021 BJCP guidelines. Maybe tweak recipe a bit, but overall well received.

Changes for next time

This is my favorite kolsch to date.

A few tweaks for next time:

• slightly less bittering. Maybe ~20-25% lower IBUs
• slightly warmer primary ferment. 64°F maybe? Still do a diacetyl rest around 70°F.
• Maybe try RO water to see if that improves the mild astringency.