Hanzi's Favorite Kolsch Beer Kit - Extract

Description

Your Hanzi's Favorite Kolsch gives you a bright crisp beer modeled on the style from Cologne. The Pilsen and Pale Ale dry malt extracts create a clean biscuity malt profile while the Vienna and Wheat malts contribute light body and subtle sweetness. Tettnang and Hersbrucker hops supply aromatic bitterness to balance the malt and the SafAle K-97 yeast produces fruity spicy notes with a smooth clean finish when you ferment at lower temperatures.

Your Hanzi's Favorite 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: 5.8% - 6.1%
• Original Gravity: 1.053 - 1.059
• Final Gravity: 1.011
• IBUs: 22
• SRM: 4

Disclaimer: All calculations are approximate.

Ingredients

Malt Extracts

• 3 lbs. Pilsen Dry Malt Extract
• 3 lbs. Pale Ale Dry Malt Extract

Specialty Grains (combined into one bag)

• 8 oz. Vienna Malt
• 8 oz. Wheat Malt

Hops (substitutions based on availability)

• 1 oz. Tettnang Hops
• 1 oz. Hersbrucker Hops

Yeast

• 1 Packet of Dry Yeast (SafAle K-97)

Also Included

• 5 oz. Priming Sugar
• Yeast Energizer / Irish Moss Combo Packet
• Muslin Grain Bag

Instructions

Hop Schedule

• 60 minutes: 1 oz. Tettnang Hops (Bittering)
• 10 minutes: .5 oz. Hersbrucker Hops (Aroma)
• 5 minutes: .5 oz. Hersbrucker Hops (Aroma / Flameout)

1. Heat 2-3 gallons of water to 155°F.
2. Place grains in a grain bag and steep in the hot water for 30 minutes.
3. Remove the grain bag and discard.
4. Stir in dry malt extracts and mix until evenly dissolved.
5. Bring wort to a rolling boil.
6. Add the hops according to the hop schedule.
7. Boil for 60 minutes, stirring occasionally.
8. At 15 minutes add Yeast Energizer / Irish Moss Combo Packet.
9. Terminate boil and cool the wort to 70°F. An immersion chiller or ice bath works well for this.
10. Transfer the wort to a sanitized fermenter and top off with cold water to 5 gallons.
11. Pitch the yeast and seal the fermenter.
12. Ferment at 60-65°F for 10-14 days or until fermentation is complete.
13. Transfer to a bottling bucket and stir in 5 oz. priming sugar. Mix until evenly distributed and bottle your beer.
14. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!