Homebrew Recipes
Cheery Cherry Kolsch
Homebrew Beer Recipe
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Badges:
Style (BJCP):
08A. Koelsch And Altbier - Koelsch-Style Ale
Volume in US Gallons:
5 gal
Extract Ingredients:
6.0 lb Pilsen (Ex Light) Liquid Malt Extract
1.0 lb Wheat, Malted
Hops: @45 min (beginning of boil), 2 oz Hallertau (pellets, 3.3 AAU) or Liberty
Yeast: Wyeast German Ale (1007) or Kolsch (2565)
In Secondary: 1-2 lb Frozen Cherries (or sub your favorite fruit)
Extract Instructions:
In about 3-4 gal of H20, steep grains at 150-160F for 30 minutes. Remove grains and rinse with 2 qt hot (~170F) water. Discard grains. Bring to boil. Turn off heat and add half of malt extract. Stir until dissolved. Turn heat back on and bring to boil. Set a 45 minute boil timer. Add hops according to schedule above.
Add remaining malt extract at 5 minutes before end of boil timer, turning off burner until dissolved to avoid scorching. Cool wort to about 75F, add to fermenter and top off to 5 gal with cool H2O. Pitch yeast around 65F.
All Grain Ingredients:
Same as extract ingredients above, but replace the Liquid Malt Extract with 8.5 lb Pilsner Malt.
All Grain Instructions:
Mash for fermentability if you like a dry finish.
Final Gravity:
1.011
Original Gravity:
1.047
SRM (color):
2
IBU:
21
After primary fermentation settles down, prepare frozen cherries. Thaw them and either set in a covered, sanitized container with one crushed campden tablet for 24 hours (no heat), or pasteurize them by slowly heating to 165F, turning off heat and letting sit, covered, for 30 minutes to cool. Add prepared cherries to fermenter (put them in a straining bag for easy removal) and give another 7 days for fruit to ferment.
Rack to secondary (optional), let settle for a day or two, then bottle or keg. Store at 45F or below for 2-3 weeks to lager for best effect.
About 5.0-5.3% ABV (depending on fruit).
Official HBX Recipe:
no
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