This is a light ale that is not too bitter yet flavorful. It is similar to Rolling Rock. I am not a big fan of using corn in beer, but this is a nice, refreshing, summer brew. This recipe is for three gallons.
- Specialty Grains: .6 lbs. Carapils, .6 lbs flaked corn
- 3 lbs. Pilsen Dry Malt Extract
- Hops: 1 oz. Hallertaur @ 60 minutes, 1/2 oz. Hallertaur @ 30 minutes
- Yeast: Kolsch, White Lab WLP029
- 2.5 oz. priming sugar for bottling
Soak the specialty grains in a mesh bag in the water for at least 40 minutes, not letting the temperature raise above 160 degrees F. Pull out the mesh bag with the grains. Add the DME one cup at a time and stir, letting it fully dissolve before adding the next cup. Bring the wort to a boil being very careful to avoid spill-over. Keep a cup of cold water next to the pot that you can dump in if it starts to boil over. This works better than turning off the stove.
Once a rolling boil is reached and the foam is down, add the first oz. of Hallertaur and look at the clock. It should boil for 60 more minutes. After 30 minutes, add the second portion of Hallertaur. Let boil 30 more minutes and then remove from stove. Stick the pot in cold water and start the cooling process. Once the wort is adequately cool, pour into the carboy, allowing for aeration with your pour. Add the yeast. Put on the air lock, put in a nice warm place, cover to keep out the light, and wait for the bubbling to start.