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Red Lodge Ales Glacier Ale (Kolsch)

5 Gallons/ 19L. extract with grain; OG = 1.048  FG = 1.009; IBU = 24  SRM = 14.5  ABV = 5.0 %

Ingredients:

3.3 lbs. (1.5 kg) Muntons Light, unhopped, liquid malt extract
1.5 lbs. (0.68 kg.) Muntons light dried malt extract
1.0 lbs. (0.45 kg) German Munich malt
1.0 lb.  (0.45 kg) U.S. Munich malt
7 oz.  (0.2 kg) crystal malt (60 ºL)
2 oz.  ( 57 g) chocolate malt 
1⁄2  tsp. Irish moss (15 min.)
6 AAU Hallertauer pellet hops (60 min.) (1.5 oz./ 43 g of  4% alpha acid)
1 AAU Willamette pellet hops (15 min.) (0.25 oz./ 7 g of  4.0% alpha acid)
White Labs WLP029 (German Ale) or Wyeast 1007 (German Ale) yeast
3⁄4 cup (150 g) of corn sugar for priming (if bottling)

Step by Step:

Steep the crushed grain in 2 gallons (7.6 L) of water at 150 ºF (66 ºC) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.9 L) of hot water. Add the liquid and dried malt extracts and bring to a boil. While boiling, add the hops as per the hopping schedule. Add the Irish moss after 45 minutes of boiling. Now add the wort to 2 gallons (7.6 L) of cold water in the sanitized fermenter and top off with cold water up to 5 gallons (19 L). 

Cool the wort to 75 ºF (24 ºC). Pitch your yeast and aerate the wort heavily. Allow the beer to cool to 68 ºF (20 ºC). Hold at that temperature until fermentation is complete. Transfer to a carboy, avoiding any splashing to prevent aerating the beer. Let the beer condition for one week and then bottle or keg. Allow to carbonate two weeks then cold condition for two additional weeks and enjoy your Glacier Ale.

All-Grain Option:

This is a single step infusion mash. Replace the malt syrup and dry extract with 6.6 lbs. (3 kg) 2-row pale malt, 22 oz. (0.62 kg) of each of the Munich malts, 9 oz. (0.25 kg) of the crystal malt and 3 oz. (85 g) of the chocolate malt. Mix the crushed grain with 3.5 gallons (15.9 L) of 168 °F (76 °C) water to stabilize at 150 ºF (66 ºC) for 60 minutes.

Sparge slowly with 175 ºF (79 ºC) water. Collect approximately 6 gallons (23 L) of wort runoff to boil for 60 minutes. Reduce the 60-minute hop addition to 1.25 oz. (35 g) to allow for the higher utilization factor of a full wort boil. The remainder of this recipe’s procedures are the same as the extract with grain recipe.