Gold Digger Kolsch Style Ale Beer Kit - All Grain

Description

Your Gold Digger Kolsch gives you a light and crisp ale with subtle fruitiness and a clean fermentation profile from the Kölsch yeast. The Pilsner malt and Vienna malt build a smooth malty backbone while the Hallertau hops add a delicate hop aroma without overpowering the palate, resulting in a refreshing beer with a pale golden hue.

Your Gold Digger Kolsch kit never sits on a shelf. Your grains are crushed to order. Your ingredients are packed fresh and you don't pay for a flashy box. It's all about providing you with the freshest ingredients for you to make your best beer.

Beer Specifications

• ABV: 4.8% - 5.4%
• Original Gravity: 1.044 - 1.052
• Final Gravity: 1.010 - 1.008
• IBUs: 15
• SRM: 3

Ingredients

Malts (combined in one bag)

• 8 lbs Pilsner Malt
• 1 lb Vienna Malt

Hops (substitutions based on availability)

• 1 oz Hallertau Hops (60 min)

Yeast (substitutions based on availability)

• 1 packet Kölsch Yeast (SafAle K-97)

Also Included

• 5 oz Priming Sugar

Instructions

Hop Schedule

• 1 oz Hallertau Hops at 60 minutes (bittering).

Prepare Equipment

1. Clean and sanitize all brewing equipment thoroughly to ensure a contamination-free brew day.

Mash

1. Heat 3.5 gallons of water to 163°F. Add crushed grains to your mash tun.
2. Mash at 150°F for 60 minutes, stirring occasionally to maintain the temperature.

Sparge

1. Heat 4 gallons of water to 170°F for sparging. Slowly rinse the grains, collecting wort until you have about 6.5 gallons of pre-boil wort.

Boil

1. Bring the wort to a rolling boil.
2. Add hops at the following schedule: 1 oz Hallertau Hops at 60 minutes (bittering).
3. Boil for a total of 60 minutes.

Cool and Transfer

1. Cool the wort rapidly to 65°F using an immersion or counterflow chiller.
2. Transfer the cooled wort to a sanitized fermenter.
3. Top off with clean, filtered water to reach a total volume of exactly 5 gallons if needed.

Fermentation

1. Pitch Kölsch Yeast into the fermenter.
2. Ferment at 65°F for 10–14 days. Ensure the fermentation temperature remains stable for a clean flavor profile.

Priming for Bottling

1. Dissolve 5 oz of priming sugar in 2 cups boiling water and let it cool.
2. Transfer the beer from the fermenter into a sanitized bottling bucket, leaving behind sediment.
3. Stir in the priming sugar solution evenly and vigorously enough to aerate the wort for healthy fermentation.
4. Bottle the beer using sanitized bottles and cap them securely.
5. Store bottles at room temperature for 2-3 weeks for carbonation.

Kegging

1. Transfer the beer into a sanitized keg.
2. Seal and purge oxygen by burping the keg with CO₂.
3. Set the CO₂ regulator to 12 PSI and store at 38°F for 2-3 weeks before serving.