Step into the world of hybrid beers for your spring beers and brew a Kölsch! This German beer occupies the middle ground between a blonde ale and a pilsner. Fermented with a German ale yeast that like to ferment cold, and going through a short lagering phase, this beer is a hybrid that has the clean and crisp character of a lager yeast and the fruity, bubblegum-like ester profile of an ale yeast. This is one of my favorite beers in a while and makes the sunny warm weather even better. It is a very clean and delicious overall, with white bread and crackery malt character, a berry-like yeast ester and some floral and herbal noble hop character.
Elementary Brewing Co Youtube Channel:
Recipe for 5 gallons, your efficiency may vary:

“Golden Days”

5.1% ABV 25 IBU

8.5 lb Weyermann Pilsner Malt (87.4%)
1 lb Weyermann Wheat Malt (10.3%)
3 oz (84g) Weyermann Acidulated Malt (1.9%)

2 step mash:
145 F (63 C) for 45 min
162 F (72 C) for 30 min

Water (ppm): Ca: 27, Mg: 3, Na: 13, SO4: 12, Cl: 67, HCO3: 0
Add 1g Epsom, 1g NaCl, and 3g CaCl to 8 gal (28 L) of distilled water

60 minute boil
60 min – Add 1.75 oz (49g) Hallertauer Mittelfrueh (3.7% AA)
15 min – Add 0.5 oz (14g) Hallertauer Mittelfrueh

OG: 1.045

2L starter of Wyeast 2565 Kölsch

Ferment at 60 F (15 C) for 10-14 days, then package and lager at 33 F (1 C) for two more weeks. Alternatively use gelatin or other fining agents to clarify the beer.

FG: 1.006
0:00 Intro and Welcome
0:42 Style Description and Approach
4:26 Recipe
7:36 Mash
9:16 Boil and Yeast Pitch
10:30 Fermentation Plan
13:06 Fermentation Follow-Up
14:26 Pour and Tasting Notes
19:46 Potential Improvements
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