http://bill.welliver.org//space/brewing/KolschThis recipe produces a rather nice rendition of the traditional beer brewed in Cologne, Germany. A "hybrid" consisting of fermentation with an ale yeast followed by lagering to temper the fruitiness, the end result is in the best "altbier" tradition. Kölsch-style beers are best enjoyed young; the fruitiness and slightly floral aroma will diminish over the course of 6 months.<p class="paragraph"/> <b class="bold">Grain bill</b> <ul class="minus"> <li>6 oz 10° crystal malt</li> <li>4 oz dextrine malt</li> <li>9 lb german lager (pils) malt</li> </ul><b class="bold">Mash procedure</b> <ul class="minus"> <li>30 minutes @ 122°</li> <li>90 minutes @ 152°</li> </ul><b class="bold">Hops additions</b><p class="paragraph"/> Adjusted for high pH, for neutral brewing water, increase amounts by 20-25% <ul class="minus"> <li>.8 oz Tettnanger 60 minutes</li> <li>.2 oz Tettnanger 15 minutes</li> </ul>Ferment at 52-58° with Wyeast Kölsch yeast. Lager at 35° for 4 weeks.Fins 0.9.7http://blogs.law.harvard.edu/tech/rssbrewing