Beau’s Lug Tread, Kölsch 5.2%, Vankleek Hill, Ontario Recipe
Draught
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Ingredients
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Brewing Ingredients
Method
Brewing Directions
- 1
Mashing
In a large pot, heat 5 liters of water to about 67°C (153°F). Add the pale malt and caramel malt, stirring well. Maintain the temperature for 60 minutes.
- 2
Sparging
After mashing, sparge the grains with hot water until you collect about 6 liters of wort in a separate pot.
- 3
Boiling
Bring the wort to a boil and add the Hallertau hops. Boil for 60 minutes.
- 4
Cooling
Cool the wort quickly to about 20°C (68°F) using a wort chiller or an ice bath.
- 5
Fermentation
Transfer the cooled wort to a sanitized fermentation vessel. Pitch the yeast and seal with an airlock. Let it ferment at around 18-20°C (64-68°F) for about 2 weeks.
- 6
Bottling
After fermentation, transfer the beer to another sanitized vessel, avoiding sediment. Bottle with priming sugar and cap.
- 7
Conditioning
Let the bottles condition at room temperature for about 2 weeks before refrigerating.
- 8
