Featherweight Kolsch Beer Kit - All Grain

Description

Your Featherweight Kölsch gives you a clean crisp refreshment with light body and delicate malt flavor from the Pilsen malt Vienna malt and White Wheat malt. Hallertau hops at 60 minutes and Tettnang hops at 10 minutes add subtle floral aroma and soft bitterness that stays in the background. The Kölsch yeast ferments the beer clean and dry so every sip finishes effortless.

Your Featherweight Kölsch 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 giving you the freshest ingredients to make your best beer.

Beer Specifications

• ABV: 3.8% - 4.2%
• Original Gravity: 1.036 - 1.040
• Final Gravity: 1.006 - 1.008
• IBUs: 23
• SRM: 3

Disclaimer: All calculations are for approximation purposes only.

Ingredients

Grain Bill (combined in one bag)

• 5 lbs Pilsen Malt
• 1 lbs Vienna Malt
• 1 lb. White Wheat Malt

Hops (substitutions based on availability)

• 1 oz Hallertau Hops - 60 min
• 1 oz Tettnang Hops - 10 min

Yeast (substitutions based on availability)

• 1 packet Kölsch Yeast (SafAle K-97)

Also Included

• 5 oz. Priming Sugar

Instructions

Hop Schedule

• 60 minutes: 1 oz Hallertau Hops
• 10 minutes: 1 oz Tettnang Hops

1. Sanitize all brewing equipment, fermenter, airlock, and any tools that will come into contact with the wort.
2. Heat 2.2 - 2.6 gallons of water to 159°F. *Adjust for your brew systems temperature absorption.
3. Add Pilsen Malt, Vienna Malt and White Wheat Malt to the mash tun.
4. Mash at 148°F for 75 minutes, stirring occasionally.
5. Heat 4 gallons of water to 170°F.
6. Sparge the grains, collecting 6.5 gallons of pre-boil wort.
7. Bring the wort to a rolling boil for 60 minutes.
8. Add hops according to the schedule: 1 oz Hallertau Hops at 60 minutes. 1 oz Tettnang Hops at 10 minutes.
9. Use an immersion chiller or counterflow chiller to cool the wort to 65°F.
10. Transfer the cooled wort to a sanitized fermenter fill to 5 gallons with cool, clean water.
11. Pitch 1 packet of Kölsch Yeast into the fermenter.
12. Ferment at 65°F for 10–14 days, ensuring the fermentation temperature remains stable.
13. 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.
2. Cool the sugar solution, then add it to a sanitized bottling bucket.
3. Transfer beer to the bucket, mix gently, and bottle.
4. Condition bottles at room temperature for 2-3 weeks before chilling and serving.

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.