Gold Digger Kolsch Style Ale Beer Kit - Extract

Gold Digger Kölsch Style Ale Beer Kit - Extract makes a light, crisp, and clean profiled beer that embodies the essence of a perfect Kölsch. This beer is all about striking gold with its pale golden hue, delicate malt sweetness, subtle fruitiness, and a whisper of floral hops. Imagine sipping on liquid currency that refreshes your taste buds without the commitment of an expensive bar tab. With Gold Digger Kölsch, you're not just brewing beer; you're crafting a masterpiece that tastes like money.

Your brewing journey begins with 5 lbs of Pilsen Dry Malt Extract, laying the foundation for that classic Kölsch character. The addition of 1 lb of Vienna Malt introduces a touch of complexity, enhancing the malt sweetness and giving your brew a rich, golden glow. As you dive deeper into the process, 1 oz of Hallertau Hops added at the 60-minute mark infuses your beer with a subtle floral aroma, perfectly balancing the malt profile with a hint of bitterness.

The magic continues with a packet of saflager s-189 yeast, ensuring a smooth fermentation that brings out the best in your ingredients. As you near the finish line, 5 oz of priming sugar will help you achieve that perfect carbonation, making each sip as effervescent as a freshly struck gold vein. And don't forget the muslin bag, your trusty companion in keeping those specialty grains in check.

Whether you're digging for gold or simply seeking a beer that won't weigh you down, Gold Digger Kölsch is your go-to choice. It's effortlessly refreshing, with a smooth finish that leaves you craving more. So, grab your kit, roll up your sleeves, and get ready to brew a beer that's as rewarding as finding a nugget in a stream. Cheers to your next great adventure in brewing!

Extracts & Fermentables:

5 lbs Pilsen Dry Malt Extract

Specialty Grains:

1 lb Vienna Malt

Hops:

1 oz Hallertau Hops - 60 min

Yeast:

1 packet saflager s-189

Additives:

5 oz Priming Sugar
1 Muslin Bag

Prepare Equipment:

Sanitize all brewing equipment, fermenter, airlock, and any tools that will come into contact with the wort.

Steep Specialty Grains:

Heat 2.5 gallons of water to 155°F in your brew kettle.
Place Vienna Malt into a muslin bag and submerge it in the heated water.
Steep the grains for 30 minutes, keeping the temperature steady.
Remove the muslin bag and allow it to drain into the kettle without squeezing. Discard the grains.

Dissolve Extract:

Remove the kettle from heat and slowly stir in the Pilsen Dry Malt Extract, ensuring it fully dissolves.
Return the kettle to heat and bring the wort to a rolling boil.

Boil & Hop Schedule:

Boil for 60 minutes, adding hops according to the schedule:
1 oz Hallertau Hops at 60 minutes.

Cool and Transfer:

After the boil, use an immersion chiller or ice bath to cool the wort down to 65°F as quickly as possible.
Pour or siphon the cooled wort into a sanitized fermenter.
Add enough clean, filtered water to bring the total volume up to 5 gallons.
Seal the fermenter with an airlock.

Fermentation:

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

Conditioning:

After primary fermentation, transfer the beer to a secondary fermenter (if desired) and lager at 40°F for 2–4 weeks to enhance clarity and smoothness.

Packaging Options:

Priming for Bottling:

Dissolve 5 oz of priming sugar in 2 cups boiling water and let it cool.
Transfer the beer from the fermenter into a sanitized bottling bucket, leaving behind sediment.
Stir in the priming sugar solution gently, without aerating the beer.
Bottle the beer using sanitized bottles and cap them securely.
Store bottles at room temperature for 2-3 weeks for carbonation.

Kegging:

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