9 Apr
2003
9 Apr
'03
10:47 a.m.
I believe that temperature range may be a bit on the
cool side. I think as long as you keep the temp below
65 F you should be OK. I prefer my Kolsch with wheat.
Cheers
WH
--- Rick Oftel <Rick.Oftel(a)toro.com> wrote:
Do you want modern or traditional? Traditional
may contain malted
wheat up to 25% percent. Modern is barley only -
usually light colored
pils.
OG about 1.045
Ferment about 50 - 55 with Kolsch yeast. Lager for
six weeks after
fermenting.
Hallertaur or tettanger hops at 60 and 20 minutes.
Light additions
especially the second.
That should be all you need!!!
__________________________________________________
Do you Yahoo!?
Yahoo! Tax Center - File online, calculators, forms, and more
http://tax.yahoo.com
>> "Steve Fletty"
<fletty(a)umn.edu> 04/09/03 09:15AM
>>
Anyone got a good kolsch recipe?