Weasel Breweries™ Recipes:
Olsch Kolsch Bygolsch™

Back Label Text:
Helmut and Wolfgang peered warily at one another across the wildly pitching ice floe, both men ready to ensure his fair portion of the greasy, rotten penguin blubber with cold steel. The crew of the Forsaken Bastard wearily cursed God and each other again as the pelting sleet resumed. "Olsch kolsch bygolsch!" croaked Dieter as he expired. Helmut kicked the penguin into the sea. --Another Full Metal Hoopajoop from the Monks of Ann Arbor Abbey™ who know the grass isn't always greener.

Single Step Infusion Mash. German Kolsch lager style. Elapsed Time: 4 hours. Makes 5 gallons.

  • 10 lbs. Pilsner Malt
  • 2 oz. Northern Brewer hops (bittering)
  • 1 oz. Tetnang hops (aroma)
  • 1 tsp. Irish Moss (optional)
  • 0.5 tsp. Yeast nutrient (optional)
  • 0.5 tsp. Chillguard (optional)
  • 1 package liquid Bavarian Lager yeast - Wyeast #2206 Bavarian Lager

1) Dough In

Set a strike temperature of 122 F. Stir mash thoroughly to ensure even temperature. After dough in, rest at 122 F for 30 minutes.

2) Main Mash Saccharification

Raise to saccharification temperature of 154 F. Hold for 60 minutes.

3) Mash Out

Raise the whole mash to 170 F until saccharification is complete, approximately 20 minutes.

4) Sparging

Slowly sparge the mash, using approximately 7-8 gallons, transfering wort to boil pot.

5) Boil

After sparging, bring the wort to a vigorous boil, stirring occasionally. Inhale.

Boil the wort for 60 minutes, adding ingredients at the following intervals:

Start of boil: Bittering hops- 2.0 oz. Northern Brewer hops

55 minutes: Aroma hops- 1.0 oz. Tetnang hops

60 minutes: Stop boil.

6) Chill

Cool the wort to 80 F or lower before adding yeast. Cool the wort as quickly as possible to prevent infection, preferrably using a one- or two-stage wort chiller. Transfer to primary fermenter and pitch yeast.

7) Fermentation

Transfer wort to primary fermenter. Leave primary fermenter at approximately 70F for 12 hours, then lower temperature to primary fermentation temperature of 54 F. After fermentation subsides, approximately 7 to 10 days later, raise temperature to diacetyl rest temp. of 60 F for one day.

8) Bottling and Lagering

After diacetyl rest, transfer lager to secondary for lagering at 40F for 2 months. Then prime and bottle. Age to taste. (Weasel Breweries recommends a minimum of two months. More is usually better.)

Incarnation Date Comments
1 Unsuccessful 10 Aug 1999 Poor extraction due to lack of familiarity with equipment and procedure. Recipe seems sound though. Will try again.

To comment, complain or confess, send email to the Monks of Ann Arbor Abbey.

Copyright © 1997-2011 Kirk R. Humphries and Sandy Marshall. All rights reserved. Weasel Breweries, Monks of Ann Arbor Abbey, and Old Pyehole are trademarks of Kirk Humphries and Sandy Marshall. And so is a lot of other stuff. So there.

Last update: 29 August 2011