Lemon Kolsch Recipe

Heat 6 gallons (23 liters) of water to 158°F (70°C) and shut off the heat. Add the extract, mixing completely until dissolved. Boil for 60 minutes, adding hops and Whirlfloc (or Irish moss) according to the schedule. Chill to about 60°F (16°C), aerate well, and pitch the yeast. Ferment at 65°F (18°C), allowing the temperature to rise to 68°F (20°C) after 2 or 3 days. When fermentation is complete, crash to 35°F (2°C) and hold there for 2 or 3 weeks.

To toast the coconut, spread on a cookie sheet and bake at 300°F (150°C) for 15 minutes or until lightly brown. Allow to cool completely. Then you put the lime in the coconut (i.e., combine the zest and toasted coconut) in a mesh bag or “hop sock” and steep in the fermentor. Taste the beer after 3 days and again every 2 days until it tastes how you like it. Remove the coconut/lime and package, carbonate, and enjoy.

Replace the extract with 8.25 lb (3.7 kg) of German pilsner, 1 lb (454 g) Weyermann Vienna, 4 oz (113 g) each of acidulated malt and Weyermann Carahell. Mill the grains and mash at 146°F (65°C) for 1 hour, then raise the temperature to 158°F (70°C). Vorlauf until the runnings are clear, then sparge and top up as necessary to get about 6.5 gallons (25 liters) of wort. Boil for 90 minutes instead of 60, adding hops and Whirlfloc (or Irish moss) according to the schedule, then continue as above.

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Annie Johnson is an experienced R&D brewer, IT specialist, and national beer judge. Her awards include 2013 American Homebrewer of the Year honors.

Next Up: No Rests for the Wicked: Warm It Up with Winter Fruit Extract brewing provides a more-than-capable canvas for getting creative with the unusual fruits that arrive this time of year. Annie Johnson breaks it down.

Annie Johnson is an experienced R&D brewer, IT specialist, and national beer judge. Her awards include 2013 American Homebrewer of the Year honors.

Next Up: No Rests for the Wicked: Warm It Up with Winter Fruit Extract brewing provides a more-than-capable canvas for getting creative with the unusual fruits that arrive this time of year. Annie Johnson breaks it down.

Annie Johnson is an experienced R&D brewer, IT specialist, and national beer judge. Her awards include 2013 American Homebrewer of the Year honors.

Next Up: No Rests for the Wicked: Warm It Up with Winter Fruit Extract brewing provides a more-than-capable canvas for getting creative with the unusual fruits that arrive this time of year. Annie Johnson breaks it down.