Never brewed one before, but at the risk of oversimplifying, it's just the ale version of Pils, which I brew lots of. The venerable yet rowdy Wyeast 1007 German Ale yeast will be doing the heavy lifting for me, after which the green beer will be lagered for around a month or so. 100% Pils malt to around 1.048, 30 BU from Crystal and Hersbrucker. Mashed for a highly fermentable wort, to give us a beer with a crisp dry finish.
Sounds like it will be a fine beer to celebrate the return of spring to Michigan!!
ReplyDeleteMmmmm... Kolsch-ee.
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