Gold Digger Kolsch Style Ale Beer Kit - Extract

Description

Your Gold Digger Kölsch delivers a light, crisp profile with pale golden color, delicate malt sweetness, subtle fruitiness, and a touch of floral hop aroma. The 5 lbs of Pilsen Dry Malt Extract provides the clean base while 1 lb of Vienna Malt adds gentle malt depth and golden hue. Hallertau hops at 60 minutes contribute mild floral notes and light bitterness that balance the malt without overpowering it.

The Kolsch yeast ferments cleanly at cooler temperatures to accentuate the subtle fruit character and keep the finish dry and refreshing.

Your Gold Digger Kölsch Style Ale 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: 4.6% - 5.0%
• Original Gravity: 1.045 - 1.049
• Final Gravity: 1.008 - 1.012
• IBUs: 15
• SRM: 3

Disclaimer: All calculations are for approximation purposes only.

Ingredients

Extracts

• 5 lbs Pilsen Dry Malt Extract

Specialty Grains

• 1 lb Vienna Malt

Hops (substitutions based on availability)

• 1 oz Hallertau Hops - 60 min

Yeast (substitutions based on availability)

• 1 Packet of Kolsch Yeast

Also Included

• 5 oz Priming Sugar
• Irish Moss / Energizer Combo Packet
• 1 Muslin Bag

Instructions

Hop Schedule

• 1 oz Hallertau Hops - 60 min

1. Sanitize all brewing equipment, fermenter, airlock, and any tools that will come into contact with the wort.
2. Heat 2.5 gallons of water to 155°F in your brew kettle.
3. Place Vienna Malt into a muslin bag and submerge it in the heated water.
4. Steep the grains for 30 minutes, keeping the temperature steady.
5. Remove the muslin bag and allow it to drain into the kettle without squeezing. Discard the grains.
6. Remove the kettle from heat and slowly stir in the Pilsen Dry Malt Extract, ensuring it fully dissolves.
7. Return the kettle to heat and bring the wort to a rolling boil.
8. Boil for 60 minutes, adding hops according to the schedule: 1 oz Hallertau Hops at 60 minutes.
9. After the boil, use an immersion chiller or ice bath to cool the wort down to 65°F as quickly as possible.
10. Pour or siphon the cooled wort into a sanitized fermenter.
11. Add enough clean, filtered water to bring the total volume up to 5 gallons.
12. Seal the fermenter with an airlock.
13. Pitch 1 packet of Kölsch Yeast into the fermenter.
14. Ferment at 65°F for 10–14 days, ensuring the fermentation temperature remains stable for a clean flavor profile.
15. 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.

Bottle Conditioning

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 gently, without aerating the beer.
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.