Name: Nortons Brewing Companys KÖLD Recipe
Cook time: 3 h
Total time: 3 h
Yield: 48 servings
Cuisine: German
Ingredients: 10 cups Pilsner malt; 1 cup Carapils malt; 1 oz German Hallertau hops; 0.5 oz Saaz hops; 1 packet Kölsch yeast; 6 gallons Filtered water; 3 oz Corn sugar

Kolsch

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In a large mash tun, heat 3 gallons of filtered water to approximately 165°F (74°C). Add the Pilsner and Carapils malts, stirring gently to avoid clumping. Allow the mash to rest for 60 minutes at 152°F (67°C).

Prepare the Mash

After the mash rest, sparge the grains with an additional 3 gallons of heated water (about 170°F/77°C) to extract the sugars. Collect the wort in a brew kettle.

Sparge the Grains

Bring the collected wort to a rolling boil. Once boiling, add the German Hallertau hops and boil for 60 minutes. Add the Saaz hops during the last 15 minutes of the boil.

Boil the Wort

After the boiling is complete, cool the wort quickly using a wort chiller or an ice bath until it reaches about 70°F (21°C).

Cool the Wort

Transfer the cooled wort to a sanitized fermentation vessel. Sprinkle the Kölsch yeast on top of the wort and seal the vessel with an airlock. Ferment at around 65°F to 70°F (18°C to 21°C) for 1-2 weeks.

Pitch the Yeast

After fermentation, dissolve the corn sugar in a small amount of boiling water to create a priming solution. Add this solution to the beer, gently stirring to mix. Bottle the beer and let it carbonate at room temperature for 1-2 weeks.

Carbonate the Beer

After carbonation, chill the bottles in the refrigerator. Serve the Kölsch in a tall glass and enjoy with food pairings or during your late-night hangs.

Serve Chilled

Pilsner malt

Carapils malt

German Hallertau hops

Saaz hops

Kölsch yeast

Filtered water

Corn sugar

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Köld Recipe

Descriptors

Tasting Notes

Food Pairings

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