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