Name: The Handlebar Pub and Grills Huss Scottsdale Blonde Recipe
Cook time: 72 h
Total time: 72 h
Yield: 5 servings
Cuisine: German
Ingredients: 6.6 lbs Pilsner malt (2-row pale can be substituted); 0.66 lbs Vienna malt; 0.33 lbs Carapils (dextrine malt); 0.33 lbs Light Munich malt (optional for slight caramel sweetness); 6 gal Mash water (total strike + sparge); 2 gal Sparge water (included above, adjust as needed); 1 tsp Mash pH adjustment (lactic acid or brewing acid); 0.5 oz Hallertau (or Tettnang) hops - bittering; 0.5 oz Hallertau (or Tettnang) hops - flavor/aroma; 1 each Whirlfloc tablet or Irish moss (optional, for clarity); 1 packet Kolsch yeast (Wyeast 2565, White Labs WLP029, or dry Kolsch like Wyeast 2565 equivalent); 1 tsp Yeast nutrient (optional); 3.5 oz Corn sugar (dextrose) for bottling; 1 to taste Sanitizer (starsan or equivalent)

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

German style Kolsh. This beer is blonde in color, lightly hopped, very smooth with a slightly sweet finish.

Heat approximately 4.0 gallons of strike water to about 165°F (this temperature accounts for grain temperature and loss) so the mash settles near 150°F.

Heat strike water

Mash in the crushed Pilsner, Vienna, Carapils and Light Munich malts. Stir thoroughly to avoid dough balls and ensure even hydration.

Hold the mash at 148–152°F for 60 minutes for good attenuation and a slightly dry but smooth Kolsch profile. Aim for 150°F as a target.

Optional: check mash pH and adjust to 5.2–5.5 using small amounts of lactic acid if needed.

Vorlauf until the runnings are clear, then vorlauf back to the mash tun. Begin sparging with about 2.0 gallons of water heated to 170°F to collect about 6.5–6.75 gallons of wort pre-boil (adjust for system losses).

Bring collected wort to a vigorous boil. When boil begins, add 0.5 oz Hallertau (bittering) — boil for 60 minutes. Maintain a gentle, rolling boil to minimize hot break escaping but strong enough for isomerization.

With 15 minutes remaining in the boil, add the whirlfloc tablet or Irish moss if using and add 0.5 oz Hallertau (flavor/aroma). Also add yeast nutrient if using.

After 60 minutes total boil, shut off heat and chill wort quickly to yeast pitching temperature.

Cool the wort to 55–60°F as quickly as possible using an immersion chiller, counterflow chiller, or ice bath. Rapid cooling helps clarity and reduces DMS.

Transfer the cooled wort to a sanitized fermenter, leaving behind as much trub as possible.

Aerate or oxygenate the wort well (shake for a few minutes or use pure oxygen) to provide yeast with adequate oxygen for a clean fermentation.

Pitch the Kolsch yeast (rehydrated or a properly prepared starter for liquid strains). Target fermentation temperature 58–62°F for a Kolsch yeast — start on the cool side (around 58°F).

Allow primary fermentation for 7–10 days at 58–62°F or until activity subsides and final gravity is near target (around 1.010–1.014 depending on your efficiency).

After primary fermentation, perform a diacetyl rest by raising temperature to 65–68°F for 24–48 hours to encourage cleanup of any buttery compounds.

If aiming for authentic Kolsch lagering character, after diacetyl rest, gradually cool and lager at 35–40°F for 2–4 weeks to develop smoothness and clarity. If you prefer a quicker ale-style finish, you can cold-crash at 35–40°F for 48–72 hours before packaging.

If bottling: dissolve 3.5 oz (approx. 100 g) corn sugar in a small amount of boiling water, cool, and add to sanitized bottling bucket. Rack beer gently on top of priming solution to avoid oxygen pickup, then bottle and cap.

If kegging: carbonate to about 2.2–2.6 volumes of CO2 (force carbonate in the keg or use keg priming sugar per your system).

Condition bottles at room temperature for 1–2 weeks to carbonate, then cold condition for another week if possible. For best flavor, allow 3–4 weeks maturation total before drinking; if lagering, follow the lagering time above.

Pilsner malt (2-row pale can be substituted)

Vienna malt

Carapils (dextrine malt)

Light Munich malt (optional for slight caramel sweetness)

Mash water (total strike + sparge)

Sparge water (included above, adjust as needed)

Mash pH adjustment (lactic acid or brewing acid)

Hallertau (or Tettnang) hops - bittering

Hallertau (or Tettnang) hops - flavor/aroma

Whirlfloc tablet or Irish moss (optional, for clarity)

Kolsch yeast (Wyeast 2565, White Labs WLP029, or dry Kolsch like Wyeast 2565 equivalent)

Yeast nutrient (optional)

Corn sugar (dextrose) for bottling

Sanitizer (starsan or equivalent)

Huss Scottsdale Blonde

Make Huss Scottsdale Blonde Recipe in just 72h . German style Kolsh. This beer is blonde in color, lightly hopped, very smooth with a slightly sweet finish.

Huss Scottsdale Blonde

Descriptors

Tasting Notes

Food Pairings

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