Hop Barley and the Alers
Recipe: Summer Koelsch 2K2
Recipe From: John Allison
Fermentables
- 4.0 lbs XLDME
- 1.5 lbs wheat syrup
Hops
- 7.5 HBU German hops (60 min)
- 0.5 oz German hops (15 min)
- German hops like Hallertau, Tettnang
- American subs are Santiam, Ultra, Mt. Hood, Vanguard
Etc
- German Ale yeast (White Labs WLP029 or Wyeast 2565)
- 5 gallon batch, OG 1046
- ferment as close to 60F as possible
- 2 weeks of lagering will help but is not required
- post-tasting notes: don't be afraid to ferment warmer (up to 66F)
to get more esters but then be sure to lager 2-4 weeks to
smooth out the edges