Summer Kolsch - Extract

3.3        lbs. Pilsner Liquid Malt Syrup  (LME)                                                              
2.0       lbs. Light Dried Malt Extract (DME)
1.0        lbs. German Pilsner Malt   
0.50     lbs. German Munich Malt                             
0.50     lbs. German Vienna Malt   
0.25    lbs. German Caramel Pils Malt
3      Oz Summer Hops
Imperial G03 Dieter Yeast, Safale K-97, Wyeast 2565, White Labs WLP029
¾ cup corn sugar for bottling


Original Gravity   1.042
Final Gravity      1.012
Alcohol By Volume   4.7%
IBU’s :  24

Steep crushed malted grain in 3-4 gallons of 150° water for 30 minutes.  Strain out grain, then bring wort to a boil.  When boiling starts, remove pot from burner and slowly add 1 cup of the liquid malt extract, stirring to dissolve.   Return to a boil, then add 0.75 oz. of Summer hops and 1 tsp. Irish Moss and boil for 60 minutes.   With 20 minutes remaining in the boil add 1.0 oz. Summer hops.  With 5 minutes remaining add 1.25 oz. Summer hops. 

At the end of the boil turn off the heat, add the remainder of the liquid malt syrup and the 2.0 lbs. of Light Dry Malt Extract.  Strain the hot wort into a fermenter filled with 2 gallons of cold water top off to the 5.5 gallon mark.  Add yeast when the temperature of your beer is less than 70°, and begin fermenting.  After 7 days check the specific gravity of your beer.  When final gravity is reached bottle or keg as desired.


All Grain Option:
Replace LME and DME with an additional 8.75 lbs. Pilsner malt.  Mash at 149° for 45 minutes. Batch sparge to collect 6.5 gallons.