Homebrewed Rye Kolsch Review
6 lbs. German pilsner malt
1.75 lbs. flaked rye
1 lb. Vienna malt
1 oz. Tettnang hops for 60 min.
0.8 oz Tettnang hops for 15 min.
SafAle German Ale K-97 yeast
Mashed at 148 degrees F for 1 hour then mashed out at 168 degrees F. Fermented at 65 degrees F until complete and cold crashed to 38 degrees F.