Polk Kolita Recipe

Steep specialty grains (optional)

Heat 2 liters of water to 68°C (155°F). Place the crushed pale malt in a mesh bag and steep for 20–30 minutes to extract color and body. Remove the grain bag and allow to drain; discard grains.

Return the steeped liquid to a clean pot. Add 1.5 cups light malt extract and whisk until fully dissolved. Bring gently to a simmer (do not boil vigorously) to avoid scorching.

Once the wort is simmering, add 2 tablespoons brown sugar and 1 teaspoon molasses to deepen the malt/toffee notes. Stir until dissolved.

Add 1 tablespoon orange peel and 1 teaspoon lightly crushed coriander seeds into a muslin bag (or directly into the pot if you will strain later). Continue a gentle simmer for 10 minutes to extract citrus and spice aroma.

With five minutes remaining in the simmer, stir in 1/2 teaspoon vanilla extract (or add at the end of cooling for a cleaner aroma). If using aroma hops, add 0.25 tsp now.

Add 0.5 teaspoon low-alpha hops at the start of the 10-minute simmer to supply a very light bitterness that balances the malt without creating a beer-like hop profile. If you prefer no hop bite, omit this addition.

After the brief simmer and additions, remove the pot from heat. Rapidly cool the wort by placing the pot in an ice bath or adding the 3 cups of ice while stirring until it reaches 20–25°C (68–77°F). Strain out solids (orange peel, coriander, hop debris).

Top up with cold filtered water to reach 2 liters final volume. Measure gravity if you have a hydrometer — target original gravity around 1.030–1.035 for modest sweetness and low fermentable sugar, which helps keep final alcohol minimal if any fermentation occurs.

If you want a truly non-alcoholic product produced without fermentation, skip yeast: pasteurize the finished beverage (heat to 72°C/161°F for ~15 seconds) and cool, then carbonate with forced CO2. Skip the yeast and priming sugar steps.

To produce a traditionally brewed low- or non-alcoholic answer: pitch a very small amount (about 1 tablespoon) of a low-attenuation lager or non-alcoholic ale yeast at 18–20°C (64–68°F) to allow slight conditioning and flavor development but limited alcohol production. Add 1/4 teaspoon yeast nutrient if using.

Allow conditioning in a sanitized container (bottle or small carboy) at ~18–20°C for 24–48 hours only if you aim for minimal alcohol and live carbonation. Monitor gravity (target below 1.020 if any fermentation). Refrigerate to stop activity once desired flavor is reached. Alternatively, for longer conditioning without alcohol, keep refrigerated immediately and use no yeast.

If bottling for natural carbonation, dissolve 1 teaspoon priming sugar in a little boiling water, cool, and add to the wort before bottling. Bottle and cap. Store at room temperature 24–48 hours to carbonate, then refrigerate to halt fermentation. For safety and very low alcohol, keep conditioning short and cold-store promptly.

If you used finings, add 1/4 teaspoon gelatin (prepared per package) or a pinch of Irish moss during the last 5 minutes of the simmer (or add gelatin post-cooling per instructions), then strain. This clarifies the beverage.

Chill bottles thoroughly before serving. Serve cold in a tall glass, with a twist of orange peel if desired to amplify the citrus note. Store refrigerated and consume within 7–10 days for best freshness if brewed with minimal fermentation; longer if pasteurized and force-carbonated.