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Frequently paired with
The best thing to pair and share with YELLOWHAMMER TANGERINE KOLSCH
Ingredients
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Malts
Hops
Yeast
Flavoring
Water
Method
Brewing Process
Mashing
In a large brew kettle, heat 5 gallons of filtered water to about 160°F (71°C). Add the Pilsner and Wheat malts, stirring well. Maintain the temperature at around 150°F (65°C) for 60 minutes.
Sparging
After mashing, sparge the grains by rinsing them with hot water to extract sugars. Collect the wort in the kettle.
Boiling
Bring the wort to a boil. Add Hallertau hops and boil for 60 minutes. In the last 15 minutes of the boil, add the Saaz hops, tangerine zest, and tangerine juice.
Cooling and Fermentation
Cool the wort quickly using a wort chiller. Transfer to a sanitized fermenter and pitch the Kölsch yeast. Ferment at 65°F (18°C) for about 2 weeks.
Bottling
Once fermentation is complete, bottle the beer with priming sugar and let it carbonate for another 2 weeks at room temperature.
Enjoy
Chill the bottles and serve the Yellowhammer Tangerine Kölsch cold. Enjoy responsibly!