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Home Story Index Recipes Kölsch & Altbier Orthognathous Kölsch
Orthognathous Kölsch
Issue April 2001

Orthognathous Kölsch

five gallons, extract with grains; OG = 1.042; FG = 1.014; IBU = 47

Ingredients

  • 0.5 lbs. cara-pils malt
  • 0.25 lbs. wheat malt 
  • 3.3 lbs. Northwest gold malt extract syrup    
  • 2.2 lbs. Premier pale unhopped malt extract    
  • 4.5 AAU of Hallertau hops (1 oz. of 4.5% alpha acid) 
  • 0.5 oz. Hallertau dry hops (homegrown)
  • Wyeast 2565 (Kölsch)
  • 2/3 cup corn sugar for priming

Step by step   

Crush the cara-pils and wheat malt. Add the crushed malt to 1.5 gallons cold water and bring to a slow boil over 30 minutes. Sparge with 0.5 gallon boiling water. Add the extracts and return to a boil.    

Add Hallertau. Boil 45 minutes. Strain out hops. Top up to 5 gallons with chilled water; pitch yeast when cool. Ferment at ale temperatures (65° to 70° F). When primary fermentation slows, add homegrown Hallertau dry hops for 5 to 10 days. Lager 6 to 8 weeks at 40° to 50° F before bottling. 


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