BeerBorg

2.5 gallons, of a simple Kolsch like beer to use up leftover stuff, before I open up new stuff.

I did a little mash of 3oz Torrified Wheat, 1oz Honey Malt, and 2oz of 2 row and a pinch of amylase enzyme just to be sure. This is the only reason I posted this as "advanced". But anyone can do this is a tiny little pot. Why Torrified wheat? Because I didn't have any regular wheat malt. Why honey malt? Because I don't have any Munich on hand (it's in a UPS truck somewhere). Both of these will accomplish the same thing more or less, for what I want. That tiny bit of honey malt will just make it seem more malty, not sweet.

To that 3# MoreBeer Plsner extract.

40 minute boil of 1/2oz of French Armais hops. (they taste something like streisselspalt crossed with Hallertau).
EDIT: Threw in another 1/4oz @10 just because.

Stir starter of leftover washed WLP029.

And that's about it.

OG 1.048. SRM is probably 5.

I finally bottled this, it took forever to ferment because my temps were more like 59-60 for all but the primary active fermentation instead of the 64 degrees this yeast prefers. But ferment it did. Just slooooowly. Ended up at 1.011. Tasted like Kolsch. So cant complain there.

Popped a taster of this. It's good.

I liked the way my batch of Kolsch turned out fermenting it at 60F. I gave it an additional week to allow for the 4 degree cooler temperature but the WLP029 still gave 81% attenuation. There's still a five gallon keg chilling for about 3 weeks now that I haven't tapped yet, by the time I get to drink it I expect it to be crystal clear.