Helga's Cool KolschBeer type
aleBeer type Beer description Modelled on a traditional German Golden Ale, typically served in a tall, narrow glass called a “Stange”; this month’s recipe is a cool fermented ale that carries a subtle malt character, with low residual sugars that leaves a slightly dry and crisp finish. This brew displays subtle fruitiness with floral, herbal noble hop character. Soft and rounded malt flavours with a hint of fruitiness while finishing dry. Flavour profile
- Pale Gold
- Approx. Alcohol Level:
- 4.6% ABV
- Naturally Carbonated:
- 1.7kg Canadian Blonde beer kit
- 500g Light Dry Malt
- 500g Brew Enhancer 2
- 50g Helga Hop Pellets
- 11.5g Fermentis US-05 Dry Yeast (or Kölsch yeast)
- 250g Coopers Carbonation Drops
Step 1: Mix
- In a good sized pot (around 8 litres) bring about 500g of Light Dry Malt to the boil with 3 litres of water.
- Add half of the Helga Hops and boil for 10min.
- Now add the remaining Helga Hops and boil for a further 10min then remove from the heat.
- Set the pot in a cold/ice water bath to cool then strain into a fermenting vessel.
- Add the Canadian Blonde and 500g of Brew Enhancer 2, stir to dissolve then top up with cool water to the 20 litre mark and stir thoroughly.
- Check the brew temperature and top up to the 23 litre mark with warm or cold water (refrigerated if necessary) to get as close as possible to 18C.
- Sprinkle the dry yeast or stir in liquid yeast, fit the lid .
Step 2: Brew
- Try to ferment at 16C - 18C.
- Fermentation has finished once the specific gravity is stable over 2 days. It should finish in the range of 1006 – 1010. A cooler brew temperature may extend fermentation time by several days.
Step 3: Bottle
- Bottle the brew with a priming rate of 8g per litre (2 carbonation drops per 750ml bottle).
Step 4: Enjoy
- Allow to condition for at least 2 weeks in the bottle.
- Store the bottles at or above 18C for at least two weeks to allow secondary fermentation to take place.
- Expect the alcohol content to be around 4.6% ABV.