Description
A pale golden Cologne style ale. Brewed with Pilsener and Viennea malts, and a pinch of coloured malt for "Salt and Pepper". Hopping is Hallertau.
This beer can also be brewed as a lager of pseudo lager.
Suggested Yeast: Safale K-97 or US-05
Instructions:
- Start with a clean and sanitised fermentation vessel
- Decant FWK cube into fermenter and aerate wort
- Add 3 litres of sanitary water at room temperature to bring volume to 20L if desired (individual brewer may choose to reduce water volume to alter starting gravity and ABV)
- Pitch yeast as per manufacturers instructions
- Add dry hop near or at end of fermentation, dry hop approximately 3 days before bottling or kegging.
- Once fermentation is complete crash chill if desired then bottle/keg, carbonate and condition
