Hey, Brian,

Sure, I remember the tapping party at Dark Cloud. I am glad you enjoyed the Kolsch. The recipe is very simple.

  • 8.5 lbs Dark Cloud Pilsner
  • 1.5 lbs Dark Cloud Vienna
  • 0.25 lbs Dark Cloud Munich
  • 1 hour mash at 150F
  • 1 oz Liberty as a first wort addition
  • 1 hr boil
  • 0.5 oz Cluster 15 mins before flame out
  • 1 oz Crystal in a 10 minute whirlpool with a 10 minute stand
  • Ferment with WLP029 at 65F
  • I gave this one an extra week of cold conditioning, so about 4 weeks total

Let me know if you want any of the process or other technical details like water profile.