Reissdorf Kolsch Kolsch

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Kölsch. Very light color, slightly malty, fairly soft palate, dry finish.

In a large brew kettle, heat 5 gallons of water to 165°F (74°C). Add the Pilsner and Munich malts and hold the temperature at 150°F (65°C) for 60 minutes.

Mash

After the mash, sparge the grains with hot water to collect around 6 gallons of wort.

Sparge

Bring the wort to a boil and add the Hallertau hops. Boil for 60 minutes.

Boil

After boiling, cool the wort quickly to 70°F (21°C) using an immersion chiller.

Cool

Transfer the cooled wort to a sanitized fermentation vessel and pitch the Wyeast 2565 Kölsch yeast. Seal and ferment at 65-70°F (18-21°C) for 2 weeks.

Fermentation

After fermentation, condition the beer at 35°F (2°C) for another 2 weeks before bottling.

Conditioning

Bottle the beer with priming sugar for carbonation and allow it to carbonate for an additional 2 weeks.

Bottling

Pilsner Malt

Munich Malt

Hallertau Hops

Wyeast 2565 Kölsch Yeast

Water

Reissdorf Kölsch

Witbier. Wheat malt with hints of corn sweetness, faint orange and coriander.

Blue Moon

Hefeweizen. Wheat ale with spicy, crisp taste. Unfiltered.

Ayinger Brauweisse

American IPA. Named after the Two Hearted River in Michigan’s Upper Peninsula. Bursting with hop aromas ranging from pine to grapefruit.

Bell’s Two Hearted IPA

Weizenbock. Wholehearted, dark ruby coloured wheat beer. Brewed since 1907.

Schneider Weisse Aventinus

Blake’s Hard Cider

American Pale Wheat. Crisp wheat smoothness gives way to a touch of coriander snap and a dash of sweet orange.

Atwater Dirty Blonde

Make Reissdorf Kölsch Recipe in just 4h . Kölsch. Very light color, slightly malty, fairly soft palate, dry finish.

Reissdorf Kölsch Recipe

Descriptors

Tasting Notes

Food Pairings

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