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Beer name

Helga's Cool Kolsch

Beer type

ale

Beer 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
Colour:
Pale Gold
Bitterness:
Medium
Body:
Medium
Approx. Alcohol Level:
4.6% ABV
Naturally Carbonated:
Natural

Ingredients:

  • 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.