South Yeasters' Dry Hopped Kolsch

The Kölsch is warm fermented beer with top-fermenting yeast, which you then conditioned at cold temperatures like a lager. This recipe from The South Yeasters Homebrew Club is a version with more aroma hop additions. 

HERE’S WHAT YOU WILL NEED

About the process: During the boil you can add one teaspoon of Irish Moss at the last 15 mins of the boil, which will allow for a clearer beer. It is not an essential ingredient, but it will give better clarity. The hop additions are kept to late, for better flavour extraction and less bitterness. 

Ingredients:

Water: Filtered water is best, with a PH of between 5.2 and 5.7.  This recipe uses about 31 litres, depending on your equipment losses. 

Malt Bill: The addition of flaked rice lightens the body of this beer.

Hop Bill: The late additions will give better aroma retention, with less bitterness. Dry hopping for 4 days before bottling, is the ideal way to extract more aroma, but too long will lead to "grassy" flavours, so make sure fermentation has finished before dry-hopping.

Yeast: 

1. Mash in at 67C with 19 litres of water. 
2. Rest for 60 mins.
3. Heat up to 77C
4. Rest for 10 mins. 
5. Sparge with rest of the water at around 76C.
6. Bring to boil.
7. Boil for 30mins and add Bittering hops (10g Perle.)
8. Boil for 15 mins and add flavour hops (10g Perle) and Irish Moss (if you have.)
9. Boil for 10 mins and add Aroma and flavour hops (10g Mandarina Bavaria.)
10. Boil for 5 mins and remove from heat.
11. Cool to 19C and pitch the yeast.

Pitching the Yeast and fermentation: Let it ferment around 19C. Dry hop 4 days before racking and bottling. Cold crash if possible, otherwise strain hops when bottling. 

Carbonation:

High level of carbonation:  3.0 volumes of CO2. Condition at 4C for 14 days.